Cooking · Uncategorized

Roasted Potatoes and Brussels Sprouts with Cranberry and Balsamic

Hello! How is your week going? I’ve been super tired for some reason this week so am looking forward to the weekend and catching up on some sleep, that’s for sure! Christmas shopping also needs to happen this weekend. I ventured out on Black Friday for about an hour, then decided I had enough of the crowds and went to the gym instead (#fitnessproblems). I picked up a couple of gifts and ordered a few things online, so I need to make more of a dent in my Christmas list this weekend; it will be here before we know it!

 

First, I want to thank everyone for the kind words and comments you sent my way after my last post, sharing my Transformation Tuesday story. I appreciate so much each one of you reading my blog and sharing encouraging words with me; thank you for the support!

 

And now we’re moving right along to the important things, like this delicious recipe! I could not think of a catchy name, so figured I would just throw all of the flavors into the title. As long as it tastes good, that’s what matters, right?!

 

And trust me, this combination is a winning one! The cranberry and balsamic flavors compliment each other perfectly to bring you a sweet, yet savory, dish. The minimal ingredients and easy preparation make this recipe come together in no time at all.

 

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This recipe can be served as a side dish for a holiday get-together, or prepared as the main course at home. Here’s what you’ll need:

 

Ingredients:

  • 1 cup fresh cranberries
  • 2 medium-sized potatoes
  • 1 lb. Brussels sprouts (I bought the brand Green Giant Brussel Sprouts, and one small sized bag is 1 lb.)
  • Balsamic vinegar
  • Salt and pepper

 

Directions:

1. Rinse the Brussels sprouts and cut the ends off, slicing each one in half.

 

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2. Wash and cut the potatoes into small sized chunks.

 

3. Combine both ingredients in a mixing bowl with 1 cup of fresh cranberries and mix thoroughly.

 

3. Lay parchment paper down on a cookie sheet, and spread the mixture out evenly. Parchment paper isn’t required, but it definitely makes things easy as they won’t stick to your pan.

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4. Drizzle balsamic vinegar over the top of your ingredients. I also sprinkled a little salt and pepper on top.

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5. Cook at 375 degrees for approximately 40-45 minutes, stirring every 15 minutes. Cooking time will vary slightly depending on your oven and the size that you cut the potatoes and Brussels sprouts into.

 

6. Once the potatoes and golden brown and the Brussels sprouts are slightly crispy, remove from the oven and sprinkle with balsamic vinegar again. Stir to coat  everything evenly with the vinegar.

 

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If you try this recipe out, I hope you enjoy! Have a wonderful weekend!!

 

Let’s Chat!

  • What is your favorite holiday recipe?
  • Favorite way to prepare Brussels sprouts?
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