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Roasted Brussels sprouts with cranberry serrano chili vinegar dried cranberries and pistachios

Roasted Brussels Sprouts with Cranberry Serrano Vinegar

These delicious roasted Brussels sprouts splash around in a sweet and spicy vinegar that elevates this side dish to front and center!

Course Side Dish
Cuisine American
Keyword Brussles sprouts, roasted Brussels sprouts
Servings 4
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tbsp olive oil, reserve 1 tbsp for serving
  • 2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 1/4 tsp red pepper flakes
  • 1/4 cup dried cranberries
  • 1/3 cup chopped pistachios
  • 4 tbsp cranberry Serrano vinegar

Instructions

  1. Preheat oven to 425 degrees

  2. Pour 2 tbsp olive oil onto a sheet pan

  3. Add the brussels sprouts, sugar, salt, pepper and red pepper flakes and toss well

  4. Roast in the oven for 20 to 25 minutes or until desired tenderness, taking out halfway through roasting and stirring them for even roasting

  5. Remove from oven and toss with the remaining 1 tbsp olive oil, dried cranberries, chopped pistachios and vinegar while hot. Transfer to serving plate

  6. Serves 4 as a side dish