Brussels Sprouts with Cranberry Vinaigrette

By: Hannah Lee Leidy
Photo by Jonathan Boncek

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Serves 6 to 8

  • ½ cup olive oil, divided
  • 2 pounds brussels sprouts, stemmed and halved
  • ½ cup fresh or frozen cranberries, roughly chopped
  • 4 tablespoons red wine vinegar
  • 2 tablespoons honey
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees. In a large skillet, add 2 tablespoons of the olive oil and arrange brussels sprouts cut-side down until pan is full. Place skillet over high heat and sear brussels sprouts until golden brown, about 2 minutes. Transfer to a sheet pan and repeat with remaining brussels sprouts. If any leaves come off in stemming processes, sprinkle over sprouts on sheet pan. Roast for 15 minutes.
  2. To the same skillet over medium heat, add remaining 4 tablespoons olive oil. Add cranberries and sauté for 1 minute. Remove from heat and stir in vinegar and honey. Toss roasted brussels sprouts with vinaigrette and season to taste.

From Move Over, Turkey.

  • Recipe By
    John Ondo, Kiawah, South Carolina

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