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Brussel Sprouts with Cranberries

I know what you thought when you saw “Brussel Sprouts”, but I promise these are really good. I’ve never been a big fan of brussel sprouts, however I was determined to find a way to like them since they are so good for you. I think I accomplished that with this dish. The key to this is to get them carmelized, so that the natural sugars come out, and make them yummy. ┬áMy husband said to me, “Who would think I actually would ask you to make brussel sprouts.” That was a huge moment, because he didn’t really like brussel sprouts either. ┬áLike most things, I try to make them easy, so anyone could make them. Give them a try.

  • 16 oz brussel sprouts, quartered
  • 1 c fresh cranberries
  • 2 – 3 tbsp vegetable broth to toss the sprouts and berries
  • sea salt and pepper to taste
  • 1 tbsp maple syrup

Preheat oven to 375 degrees. In a large bowl combine sprouts, cranberries, and seasoning. Toss to coat ingredients well. Spread out brussel sprouts and cranberries on sheet pan. Bake in oven for 20-30 minutes, stirring half way through. They will be done when they are fork tender. The cranberries will have burst and shrunk in size, That is a good thing. Drizzle with maple syrup and stir. Serve. Eat. Enjoy.

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