Crispy Brussel Sprouts with Cranberry Soy Glaze
If you don't think you like cranberry sauce, these brussel sprouts might change your mind. They are tangy, crispy and sweet, and the perfect fall side dish.
Ingredients
- 3 lbs brussel sprouts cleaned and quartered
- 2 tbsp olive oil
- salt and pepper to taste
- 2 tbsp pine nuts
For the cranberry glaze
- 1/4 cup dried cranberries
- 3 tbsp honey
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp soy sauce or liquid aminos
- 3 tbsp boiling water
Instructions
- Preheat the oven to 425F.
- Toss the brussel sprouts in olive oil, and spread them out on a parchment lined baking sheet, with the light interior of the sprouts facing up.
- Roast the sprouts at 425F for 25 minutes or until they are very slightly golden.
- While the sprouts are roasting, prepare the glaze. Combine all the ingredients together and let sit for a few minutes, just so the cranberries can soften. Then blend in a small blender until the sauce is smooth. This should take about 3-4 minutes of blending, so be patient and blend until the glaze is one consistent dark pink color.
- When the brussel sprouts are lightly golden, remove them from the oven and drizzle the glaze on top. Sprinkle the pine nuts across the sprouts as well. Toss to coat and then evenly spread them out on the baking sheet again.
- Roast for another 10 minutes, or until the pine nuts are toasted and the glaze is caramelized and sticky.
- Serve warm!