In the next two months I can't promise there will be a balance between sweet and savory recipes. With about fifteen pounds of butter in my refrigerator right now, chances are sweet will prevail over savory. Which makes the recipe for Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese having the unique distinction of being one with a foothold in both camps. Or as I would refer to call it, a best of both worlds, win-win kind of dish. And when tart cranberries, creamy blue cheese, a sweet balsamic reduction, and tender, caramelized roasted Brussels Sprouts come together, there is an interplay of flavors nothing short of a dance party on your palate.
If there was ever a vegetable dish worthy of having a place at the dinner table it would be one made with Brussels Sprouts. Allegedly named after the city of Brussels (which explains why it is one of the few vegetables worthy of or rather requiring capitalization), the mini-cabbage like Brussels Sprouts are rich in vitamins, iron, and dietary fiber. So not only are they delicious, they are good for you too! With a growing season running through late August to late March, we have almost seven months of the year to enjoy them. In spite of ranking high on a list of most-disliked vegetables some years back, they now seem to have gained in popularity. Much of this change is due in large part to how they are cooked or used raw. Thankfully the boiled until they were mushy days are over (or at least I hope they are for you!). I grew up in that mushy, boiled Brussels Sprouts era.
As evidenced by the number or recipes for Brussels Sprouts already on the blog (four, but who is counting) I apparently must love them. I do. The recipe for these Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese is now the fifth one. But if I had to choose a favorite between the Brussels Sprouts Slaw with Dried Cranberries, the Lemon Roasted Brussels Sprouts, the Roasted Brussels Sprouts with Toasted Pecans and Avocados, and the Roasted Brussels Sprouts Gratin, I would have to choose not one, but three of them: the slaw, gratin, and now this new one.
In the past I have suggested you buy similar sized Brussels Sprouts when you intend to roast them. Well, guess what? I am now going to tell you something different. Or rather I should say I am going to give you a choice. Either continuing buying same sized Brussels Sprouts or buy a mixture of sizes (although not extremes in sizes). Why am I now even suggesting you roast non-uniformed sized sprouts? The answer is based primarily on personal preference. When halved smaller and medium sized Brussels Sprouts are roasted together you will end up with all of them being tender, but some of them being a little crispier. And I happen to like some crispiness in roasted Brussels Sprouts dishes. Additionally the smaller Brussels Sprouts have a slightly more sweeter flavor than the more cabbage tasting larger ones. Regardless of which size or sizes you choose, look for ones as vibrant green as possible.
Instead of using a bowl to mix together the Brussels Sprouts, olive oil, kosher salt, and black pepper, mix everything together on your sheet pan. Not only will you not lose any of the oil and spices, you will have one less bowl to clean! To ensure your Brussels Sprouts roast and do not steam while in the oven, make sure there is a little bit of breathing space between on the large sheet pan. You just don't want them on top of one another. To get that nice roasted color, the cut side of the Brussels Sprouts should be faced down on the sheet pan. If you don't have a heavy rimmed sheet pan, put it on your Christmas list. Because they more evenly roast vegetables and bake cookies compared to some those thinner pans, you are more likely to achieve perfect roasting and baking outcomes.
While your Brussels Sprouts are roasting, the dried cranberries can be marinated in maple syrup and the balsamic reduction can be made. Alternately the marinade and reduction can be made at least an hour before you start roasting the Brussels Sprouts. Marinating the dried cranberries in the maple syrup not only adds great flavor, but they also plump and soften up slightly.
The Balsamic Reduction has both an intense flavor and a thick, syrupy quality to it. The Balsamic Syrup you can buy at the store would be too thick for this vegetable dish. Which is why you need to make your own syrupy reduction. After cooking for somewhere between 20 and 25 minutes you will have the most luscious balsamic reduction. You know it's done when it lightly coats the back of a spoon. If cooked too long, it will harden as it cools. The recipe below gives you more than you need for a single recipe of the Roasted Brussels Sprouts, but enough for a double batch. Leftover balsamic reduction can also be drizzled over sliced strawberries and served with vanilla ice cream (a favorite simple dessert).
You will use mix together about 8 Tablespoons of the balsamic reduction with the two pounds of roasted Brussels Sprouts. If your sprouts are lightly coated mix in a little more, one tablespoon at a time. Transfer this mixture to your serving platter, top with marinated cranberries and crumbled blue cheese. Finish the dish with another light drizzle of the balsamic reduction over the top. Hint: I like to dip a fork into the reduction when drizzling as I can control the amount of the reduction while also creating a beautiful finish.
There is an explosion of sweet and savory flavors in every bite of the Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese. I could not stop eating it. Served warm or at room temperature it is a perfect side dish to turkey, chicken, or even a grilled steak. The leftovers, chilled in the refrigerator overnight, were equally delicious! Which makes it one of the most versatile roasted Brussels Sprouts dish ever! If there is room on your Thanksgiving table for one more side dish or if you are looking for a beautiful, delicious side dish to serve at a dinner party, you want to make this one.
Roasted Brussels Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese
Serves 6-8
Ingredients
2 pounds Brussels sprouts, ends trimmed and cut in half (if some are large, cut into quarters)
4-5 Tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup light brown sugar
3/4 cup balsamic vinegar
1/4 teaspoon kosher salt
3/4 cup dried cranberries
2 Tablespoons maple syrup
3-4 ounces good quality blue cheese, crumbled by hand (highly recommend Point Reyes Blue Cheese)
Directions
Brussels Sprouts
1. Preheat oven to 400 degrees (F).
2. On a large baking sheet, mix together the Brussels sprouts, olive oil, kosher salt, and black pepper.
3. Spread out the Brussels sprouts evenly on a large baking sheet. Cut side halves should be facing down.
4. Bake for 25-30 minutes or until crisp on the outside and tender on the inside.
5. Remove from oven.
Maple Infused Cranberries
1. While the Brussels Sprouts are roasting, mix together the dried cranberries and maple syrup in a shallow bowl. Mix until all of the cranberries are coated. Set aside, stirring occasionally.
Balsamic Reduction
1. In a small saucepan, add in the brown sugar, balsamic vinegar, and salt. Bring to a boil.
2. Reduce heat to medium-low and simmer until the mixture has thickened and is syrupy (it should be able to coat the back of a spoon). Stir mixture occasionally while cooking.
3. Remove from heat and allow to cool slightly. (See Notes)
Assembly
1. In a large bowl mix together the roasted Brussels Sprouts and about 8 Tablespoons of the balsamic reduction. Mix well.
2. Transfer the mixture to a large serving platter.
3. Sprinkle the cranberries (including any maple syrup not absorbed) over the Brussels Sprouts.
4. Sprinkle the crumbled blue cheese over the top.
5. Lightly drizzle 1 or 2 Tablespoons of the balsamic reduction over the top. Serve warm or at room temperature and savor!
6. Store any leftovers in a covered dish in the refrigerator. These Brussels Sprouts are equally delicious served cold.
Notes: (1) The recipe for the balsamic reduction makes a little more than you need, but enough if you double the recipe. You can use any leftover reduction to pour over strawberries. Serve with ice cream for a decadent dessert. (2) Do not buy blue cheese already crumbled! Buy a piece and crumble it yourself. My favorite blue cheese for Point Reyes Blue. (3) The recipe was inspired by multiple sources.
