This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my policies to learn more.
Think you hate Brussels sprouts? Think again! Candied Brussels sprouts are the best way to serve the little baby cabbages that everyone hates so much. They’re so sweet and delicious, you’ll want to make them year round.
Merry late Christmas, my friends! I hope you had a wonderful holiday. We sure did. It was a weird day for us, as it was our very first time away from our families for the holiday. But, we made it through and managed to have a very nice, quiet day.
Despite the fact that it was just the 4 of us, I made our usual Christmas feast consisting of Turkey, Ham, Mashed Potatoes, Stuffing, Gravy, Sunshine Carrots, Corn and my very favorite, candied Brussels sprouts.
Even though it seems like a lot of food for 4, I cut down each of the recipes in order to serve just us without ending up with a week’s worth of leftovers.
We generally save the recipe for the holidays and I rarely make them throughout the year. It makes them more special, if you ask me.
Between the sweet and tangy sauce, the dried cranberries and the golden raisins, you can completely forget that you’re eating the little baby cabbages that everyone hates so much.
They are a great way to get the kids to eat their greens, plus, these candied Brussels sprouts make the perfect side dish for chicken, turkey or even a steak and potato.
Be sure to add this recipe to your dinner menu, you’re going to love them!
Here’s the recipe –
- Medium pot
- Medium bowl
- Wooden spoon
- 2 lbs. Brussels sprouts, frozen
- 1/4 cup butter
- 2 tablespoons sugar
- 1/2 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
- Salt and pepper, as desired
- Place Brussels sprouts in a medium pot. Boil for 3 minutes over high heat. Drain and pour into a dish filled with ice-cold water. Set aside.
- Melt butter in a medium pot on medium-high heat. Add sugar, chicken broth and apple cider vinegar to the butter. Stir to combine.
- Pour Brussels sprouts into the pan, tossing continuously until tender, about 15 to 20 minutes.
- Add dried cranberries and raisins. Cook for an additional 3 to 5 minutes or until broth is reduced. Season with salt and pepper, as desired.
You might also like:
Be sure to signup for my daily newsletter to receive free printables, easy dinner ideas, recipes, home business tips and so much more right in your inbox!
Like this post? Don’t forget to PIN IT to share with your friends:
Have a Great Day!