This recipe could make those who think they don’t like brussels sprouts change their mind.
Brussels Sprouts
Brussels Sprouts with Cranberries
1 pound brussels sprouts, stem end removed and cut in half
1 cup dried, sweetened cranberries
4 shallots, sliced
1/4 c. olive oil
2 T. balsamic vinegar
1 T. maple syrup
Directions:
- Preheat oven to 400º.
- Toss brussels sprouts with 2 T. olive oil, salt and pepper.
- Line a baking sheet with parchment paper. Spread brussels sprouts over parchment paper.
- Roast for 10 to 15 minutes, until the brussels sprouts are tender.
- In a skillet, add remaining olive oil. Once the oil is hot, add the cranberries and shallots. Stir til the cranberries are hot.
- Add the balsamic and maple syrup. Once it’s warm, add the brussels sprouts.
- Simmer until the liquid is syrupy and everything is thoroughly heated.
Chris says
Thanks, Judy. Had roasted Brussels sprouts last night with our pork loin and they were so yummy. Now I have a new recipe to try! Mmmm…
CindyM says
Looks fantastic Judy. Anytime you roast brussel sprouts, or most vegetables, I’m a big fan.
Dorothy Schreyer says
These look good.
Julie in WA says
Oh my, this recipe contains all my favorite things. Well, not shallots so much, but I love cranberries and brussel sprouts and balsamic vinegar and maple syrup. I would never have thought to put them all together! Yummmm.
Brandy M says
That recipe sounds absolutely scrumptious!!!!
🙂
Joan says
Made these tonight – you are right, I am now a brussel sprout convert! They were wonderful!! Thanks for sharing the recipe.