When I first started Why Go Out To Eat in November of 2012, I was committed to writing and posting twice a week. I fluctuated a bit between posting days those first few months but by the spring of 2013, I had settled into the routine of posting every Tuesday and Friday. Without fail. Even while on vacation. Or when one of those days fell on a holiday. But this year, with Christmas falling on Friday, I decided to post a day early. Just in case someone doesn’t have their menu for tomorrow finalized and decided to try out this awesome recipe, they would have time to hit the grocery store today. And dazzle everyone tomorrow!
At first glance, Brussels sprouts may not seem to go with cranberries. Adding a slightly bitter vegetable to a tart fruit might not seem like a good flavor combination. Between roasting the sprouts, which brings out their sweetness, and a finishing touch of maple syrup, it works. And looks very festive!
Roasted Brussels Sprouts with Cranberries
Roasted Brussels Sprouts with Cranberries (adapted from allrecipes.com) Total Time Required: 35 minutes, Prep Time: 15 minutes, Cook Time: 20 minutes, Makes: 4 servings
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon minced fresh thyme
- salt and ground black pepper to taste
- 1 cup fresh cranberries
- 2 tablespoons pure maple syrup
Directions:
Preheat the oven to 400º F. Line a baking sheet with a Silpat mat or parchment paper. Place the Brussels sprouts in a bowl and toss them with the olive oil, thyme, salt, and pepper.
Toss the sprouts with the oil, herb, and seasonings.
Spread the sprouts out evenly on the baking sheet and roast for 10 minutes. Stir in the cranberries and continue roasting for another 10 minutes.
Place the sprouts and cranberries in a serving bowl and drizzle them with the maple syrup. Toss to coat and serve
So very festive!
Merry Christmas! 🎄☃️🎁 ~Linda
Roasted Brussels Sprouts with Cranberries (adapted from allrecipes.com) Total Time Required: 35 minutes, Prep Time: 15 minutes, Cook Time: 20 minutes, Makes: 4 servings
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon minced fresh thyme
- salt and ground black pepper to taste
- 1 cup fresh cranberries
- 2 tablespoons pure maple syrup
Directions:
Preheat the oven to 400º F. Line a baking sheet with a Silpat mat or parchment paper.
Place the Brussels sprouts in a bowl and toss them with the olive oil, thyme, salt, and pepper.
Spread the sprouts out evenly on the baking sheet and roast for 10 minutes. Stir in the cranberries and continue roasting for another 10 minutes.
Place the sprouts and cranberries in a serving bowl and drizzle them with the maple syrup. Toss to coat and serve