Brussels Sprouts with Cranberries


  • 1 bulb Garlic
  • 2 TBSP Olive Oil
  • 1 pound Brussels Sprouts, trimmed and halved
  • 1/3 cup diced Prosciutto
  • 1/3 cup Mariani Dried Cranberries
  • 3 TBSP 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.

Slice off the top part of garlic bulbs so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 TBSP olive oil over garlic bulb.  Cover ramekin with aluminum foil.  Bake in the preheated oven until cloves are soft and browned, 30-45 minutes.  Set aside to cool.

Place Brussels sprouts, prosciutto, and cranberries in a 9×13-inch baking dish.  Pour in 3 TBSP 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.