• 3 pounds Brussels sprouts
  • 1/2 cup olive oil
  • 1 cup sugar
  • 3/4 cup balsamic vinegar
  • 1 cup dried cranberries
  • 1 teaspoon fresh thyme leaves, roughly chopped


1. Preheat oven to 400 degrees. 

2. Cut off the brown ends of the Brussels sprouts and cut in half. Mix them in a bowl with the olive oil. Pour the sprouts on two baking sheets (sprinkle with kosher salt and fresh cracked pepper, if desired) and roast for 30-35 minutes, until crisp on the outside and tender on the inside. 

3. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until glaze thickens enough that dragging a spoon across the pan leaves a path, about 20 minutes. 

4. Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with dried cranberries and thyme. Serve immediately. 

Note: Wait until the sprouts have cooked most of the way to make the glaze as it will harden quickly.

YIELD Makes 8 servings                TOTAL TIME 55 minutes