Rating: 4.5 stars
32 Ratings
  • 5 star values: 19
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

A hearty dish of roasted Brussels sprouts with all the delicious works: cranberries, roasted garlic, and prosciutto. Perfect for Thanksgiving or paired with chicken, pork, salmon, wild rice, or couscous.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

303 calories; protein 7.2g; carbohydrates 25.6g; fat 21g; cholesterol 10.3mg; sodium 1702.5mg. Full Nutrition
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