Posted by Jackie on Nov 14, 2013
I have to be completely honest with you. I have, for most of my life, been squarely in the “I don’t like brussels sprouts” group. I’m not sure why brussels sprouts have always gotten a bad rap, poor little green things. They’re so cute, and when I see them in all their glory on their stalk at Trader Joe’s I always feel pretty bad at not wanting to actually bring them home with me…
Until now. While at the farmers market the other day, I noticed some particularly cute little organic brussels sprouts that I just had to have. As I looked them over, visions of roasted brussels sprouts and cranberries immediately came to mind. (Yes, this is typical behavior for me after seeing gorgeous produce such as this…)
Let me tell you, these roasted brussels sprouts are amazing. The maple syrup makes them sweet enough to take away any bitterness from the sprouts, and the cranberries, oh the cranberries just take this dish over the top. Juicy ruby red bits of tartness in every bite.
Maple syrup, brussels sprouts and cranberries: guaranteed to make even the worst of brussels sprouts haters take another bite…
Maple Roasted Brussels Sprouts with Cranberries
- 2-1/2 cups brussels sprouts, halved
- 3/4 cup fresh cranberries
- 4 tablespoons maple syrup
- Salt, to taste
Preheat the oven to 400°, and grease a rimmed baking sheet or 8×8 baking dish.
In a large bowl, combine the brussels sprouts, cranberries and maple syrup until the brussels sprouts and cranberries are coated with the maple syrup. Pour the brussels sprouts and cranberries onto the greased baking sheet.
Roast at 400° for about 20 minutes, until the brussels sprouts are fork tender, stirring the brussels sprouts and cranberries halfway through the roasting time.
Remove from the oven, let cool slightly, add a few pinches of salt to taste, and enjoy!
*Recipe can easily be doubled or tripled, depending on how many guests you are serving.