Balsamic and Cranberry Sprouts recipe

Preparation Time: 10 minutes | Cooking Time: 40 minutes

These sweet sprouts are a brilliant twist on the traditional Christmas sprouts. Sprouts are roasted, then drizzled with a reduced balsamic vinegar and scattered with dried cranberries.


  • 700g Brussels sprouts
  • 100ml balsamic vinegar
  • 100g dried cranberries
  • 3 tbsp. caster sugar
  • 2 tbsp. oil
  • Salt and pepper


  1. Preheat oven to 180C and trim the sprouts. Halve. Coat in the oil and some salt and pepper and place cut side down on a baking tray.

  2. Bake the sprouts for 30-40 minutes or until tender.

  3. Meanwhile, bring the vinegar and sugar to the boil in a saucepan and once boiling, reduce heat to medium-low and cook until thick, around 15-20 minutes.

  4. To serve, drizzle the sprouts with the balsamic and scatter with the cranberries.

If you prefer, reduce the vinegar so it is a bit looser and add the sprouts and the cranberries right to the pan so they can get thoroughly coated in the vinegar. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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