Description
A festive and flavorful side dish where crispy roasted Brussels sprouts are tossed in a sweet-tart cranberry honey glaze and topped with a crunchy Parmesan breadcrumb mixture.
Ingredients
Scale
For the Crust:
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tbsp balsamic vinegar
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp melted butter
- 1 tbsp chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until crispy and golden.
- While sprouts roast, make the glaze: In a small saucepan over medium heat, combine cranberries, honey, and balsamic vinegar. Simmer for 5-7 minutes until cranberries soften and glaze thickens slightly. Set aside.
- In a separate bowl, mix panko breadcrumbs, Parmesan cheese, and melted butter until combined. Spread on a small baking sheet and toast in the oven for 5-7 minutes until golden and crunchy.
- Remove Brussels sprouts from oven. Drizzle with cranberry honey glaze and toss gently to coat. Sprinkle with toasted Parmesan breadcrumb mixture and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.