Cranberry-infused Brussels sprouts
October 12, 2017

Serves: 4+

INGREDIENTS:

  • 2 pounds brussels sprouts—washed and halved
  • 4 tablespoons extra virgin olive oil
  • 2 cups fresh cranberries
  • 6 tablespoon maple syrup
  • 1 tablespoon orange zest
  • ¼ cup unsalted organic butter
  • 1 tablespoon fresh rosemary
  • Salt and pepper—enough for seasoning

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Coat the brussels sprouts evenly with salt, pepper, and olive oil. Bake for 25 minutes at 400 degrees. (If you like them softer bake for longer).
  3. Meanwhile, in a small saucepan, combine the cranberries, maple syrup, and orange zest. Cook over medium-low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
  4. In a medium skillet, cook the butter over medium heat until golden, about 3 minutes. Remove from the heat, add rosemary and stir into the cranberry sauce. Transfer the cranberry sauce to a bowl, add the brussels sprouts and toss. Season with more salt and pepper and extra rosemary.
  5. Serve and enjoy!

Note: Simply double or triple the recipe for a larger party.

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