Cranberry-Roasted Brussel Sprouts

Cranberry-Roasted Brussel Sprouts

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  • Prep Time


  • Total Time


  • Servings



  • 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


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.


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