This might just might be my favorite version of Brussel Sprouts and Cranberries. The original version was Brussel Sprouts and Cranberries. The second version I add butternut squash, just as appealing and tasty as the first. However, this version ranks right up there with the first two.
The 3.0 version uses compound butter, an orange and pecans – Yum. Just a little twist, but oh so good.
- 1 pound of Brussel sprouts, halved
- 1 c cranberries, fresh or frozen
- 1/2 c pecan, pieces
- 3 tbsp compound butter, cut into cubes (see website)
- all-purpose seasoning (see website)
- 1/4 c maple syrup
Preheat oven to 400 degrees.
Spread Brussel sprouts, cranberries, pecans evenly onto a sheet pan. Dot compound butter onto Brussel sprout mixture. Generously sprinkle all-purpose seasoning onto veggies.
Roast in oven about 20 minutes or until Brussel sprouts are fork tender. Stir vegetables about midway through roasting time.
Drizzle Maple syrup over veggies. Stir. Serve. Eat. Enjoy.