- 1 bulb garlic
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, trimmed and halved
- 1/3 cup diced prosciutto
- 1/3 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
- 3 tablespoons olive oil
- 1/4 cup low-sodium chicken broth
- 1/4 cup balsamic vinegar
- kosher salt to taste
- freshly ground black pepper to taste
- 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 9x13-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.
04/26/2018
recipepes.com
Roasted Brussels Sprouts with Cranberries, recipe
PT15M
PT1H
5
455 calories
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