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Roasted Brussels Sprouts with Cranberries

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Roasted Brussels Sprouts with Cranberries

Directions

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Ingredients :

  • 1 bulb garlic
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts
  • trimmed and halved
  • ? cup diced prosciutto
  • ? cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
  • 3 tablespoons olive oil
  • ¼ cup low-sodium chicken broth
  • ¼ cup balsamic vinegar
  • kosher salt to taste
  • freshly ground black pepper to taste
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
  • Place Brussels sprouts, prosciutto, and cranberries in a 9×13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
  • Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
  • Bake in the preheated oven until sprouts are browned, about 30 minutes.
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