Brussels sprouts with balsamic vinegar and cranberries – detailed cooking recipe. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 kg brussels sprouts
- 1/2 tbsp. olive oil
- 1 tbsp. Sahara
- 3/4 Art. balsamic vinegar
- 1 tbsp. dried cranberries
Recipes with similar ingredients: Brussels sprouts, balsamic vinegar, cranberries
Recipe preparation:
- Preheat oven to 190 ° C. Cut, clean Brussels cabbage, then cut in half. Put on 2 baking sheets and mix with olive oil. Bake cabbage until brown colors, 25 to 30 minutes.
- In a saucepan, mix balsamic vinegar and sugar. Bring to boil, then reduce heat to a moderate to medium temperature and cook to a very thick consistency.
- Pour baked brussels sprouts with balsamic syrup, then sprinkle with dried cranberries.
