You are here

Roasted Brussels Sprouts With Cranberry Brown Butter

admin's picture
  Brussels sprouts 4 Pound, halved lengthwise
  Extra virgin olive oil 6 Tablespoon
  Kosher salt To Taste
  Freshly ground pepper To Taste
  Cranberries 1⁄2 Pound (Fresh Or Thawed Frozen)
  Pure maple syrup 3 Tablespoon
  Finely grated fresh ginger 1 Tablespoon
  Finely grated fresh ginger 1 1⁄2 Teaspoon
  Unsalted butter 2
  Shallot 1 Large, minced
  Chopped thyme 1 Teaspoon

1. Preheat the oven to 400° On 2 large rimmed baking sheets; toss the Brussels sprouts with the oil and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
2. Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
3. In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the cranberry butter to a bowl, add the Brussels sprouts and toss. Season with salt and serve.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (18 votes)