Cranberry-Roasted Brussel Sprouts

By Monica-2

Ingredients

• 1 cup dry white wine
• 5 oz. dried cranberries
• 4 tbsp. ShopRite® Imported grapeseed oil, divided
• 1 ⁄4 lb. pancetta, diced
• 3 shallots, minced
• 2 tbsp. ShopRite® Imported balsamic vinegar
• 11 ⁄2 lbs. Brussels sprouts, trimmed
• 1 fresh rosemary sprig
• 1 ⁄2 tsp. Simply Organic® Granulated Garlic Sea salt
• Simply Organic® Black Pepper
• PaperChef Culinary Parchment™ Paper

Details

Servings 6
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

1. Preheat oven to 425°F. Line a baking pan with
parchment paper. In a small saucepan heat wine
over high heat. Pour over cranberries and let stand
15 minutes.

2. Meanwhile, in a medium sauté pan heat 2 tablespoons of the oil over medium heat. Add pancetta and shallots; cook and stir until pancetta begins to crisp and shallots are soft. Transfer to a small plate.

3. Drain wine from cranberries and add wine to sauté
pan; add vinegar. Cook and stir to loosen browned
bits; cook until reduced to syrup consistency.

4. In a large bowl combine Brussels sprouts, soaked cranberries, wine reduction, pancetta mixture, rosemary, garlic, remaining 2 tablespoons oil, and salt and pepper to taste; toss well. Spread mixture onto lined baking pan.

5. Place pan in oven. Roast 25 minutes or until
golden brown and Brussels sprouts are tender.
Serve warm.