Roasted Brussel Sprouts with Yams and Dried Cranberries


I’ve been working on my Thanksgiving Day dinner plans this past week and decided it’s time to change up my brussel sprout recipe this season. I want to add more color and flavor to this delicious vegetable. Since I always serve yams that seemed like a good choice to add and one less dish to prepare. Yams roasted become so sweet and melt in your mouth not to mention the color it will add. I always put chopped bacon or pancetta for extra flavor so that must remain. For even more color I’ll add dried cranberries after the vegetables are roasted and finish by tossing everything with  high quality balsamic vinegar. It not only looks festive it tastes great!


Brussel sprouts, washed and cut in half

Yams, peeled and cut into small chunks

Bacon, cut into small pieces

Kosher salt

Fresh cracked pepper

Good quality olive oil

Good quality balsamic vinegar

Dried cranberries

Prepare the vegetables, try to cut them so they are even in size so they roast evenly. Spread them on a baking sheet and Sprinkle the chopped bacon pieces over the top. Salt and pepper to your liking. Sprinkle enough olive oil over the vegetables to coat them. Toss with your clean hands. Bake 450 degrees for about 20 minutes, till vegetables a tender. Remove from the oven. Spoon the roasted vegetables into a dish and pour on enough balsamic to coat and add a good handful or two of the dried cranberries. Toss and serve immediately.



Thanks for stopping by!!

4 Comments Add yours

  1. Danny says:

    Can’t wait to try this one. Two of my favorite veggies. With a crusty bread and a glass of Pino Noir, this is dinner!!

    1. Sounds perfect Danny 😀

  2. Liz says:

    I’ve been meaning to roast Brussels sprouts for so long. Thanks for reminding me. This is a great combination, sweetness of cranberries and yams and the slight bitterness of sprouts. Thanks for sharing!

  3. Thanks Liz, this has become a favorite at my family table.

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