A hearty dish of roasted Brussels sprouts with all the delicious works: cranberries, roasted garlic, and prosciutto. Perfect for Thanksgiving or paired with chicken, pork, salmon, wild rice, or couscous.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
303 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
Step 3
Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
Step 4
Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
Step 5
Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
Step 6
Bake in the preheated oven until sprouts are browned, about 30 minutes.
Ingredients
3 tablespoons olive oil
2 tablespoons olive oil
¼ cup balsamic vinegar
kosher salt to taste
freshly ground black pepper to taste
¼ cup low-sodium chicken broth
⅓ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
