Roasted Brussels Sprouts With Cranberries Recipes

THYME-ROASTED BRUSSELS SPROUTS WITH FRESH CRANBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place Brussels sprouts in a bowl and toss with olive oil, thyme, salt, and pepper.
• Spread out evenly on the baking sheet and roast for 10 minutes. Stir in cranberries. Continue roasting for 10 minutes.
• Place sprouts and cranberries in a serving bowl and drizzle with maple syrup. Toss to coat.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

Steps:

• Clean brussels sprouts by cutting off the stem end and removing the tough outer leaves. Slice each sprout in half.
• Bring some water to a boil in a medium saucepan with a steamer insert. Steam the sprouts for 5 minutes or until they turn bright green and begin to soften. Transfer to a baking dish, and toss with mustard. Roast at 450 for 40 minutes or until tender (check them after 20 minutes or so - if they start to get too dark, cover the dish with foil).
• Add cranberries, agave, orange concentrate, and ginger to a small saucepan over medium-low heat. Gently warm the mixture until the cranberries soften and become slightly syrupy/glazed - about 5-10 minutes. In another small pan, heat the butter over low heat until it melts and begins to brown - about 4 minutes.
• Add the cranberries and butter to the brussels sprouts; mix gently to combine. Season to taste with salt and pepper.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS

Steps:

• Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

Steps:

• Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES

Steps:

• Preheat the oven to 375 degrees F.
• Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
• Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
• Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

MAPLE-ROASTED BRUSSELS SPROUTS WITH APPLES AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper.
• Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.

ROASTED BRUSSELS SPROUTS WITH CRANBERRY GLAZE

Steps:

• Special equipment: toothpicks
• Preheat the oven to 425 degrees F.
• In a small pot combine the cranberry sauce and the juice. Bring to a simmer over low heat, whisking until smooth. Remove from the heat and set aside
• In a large frying pan with a metal handle saute the bacon until crispy, then remove from pan to a plate lined with paper towels. To the same pan add the Brussels sprouts, shallots, and garlic and season with salt and pepper, to taste. Saute for 5 minutes over medium-high heat to give the Brussels sprouts a little color. Put the pan in the oven for 10 minutes. Remove from the oven and pour the cranberry glaze over the top. Return to the oven and roast for another 10 minutes.
• Skewer each Brussels sprout with a toothpick, arrange on a serving platter and serve warm.