Roasted Cranberry Brussels Sprouts

This recipe brings out the nutty flavor of the Brussels sprouts and mixes it with the holiday flavors of maple, orange, and ginger. Replacing chopped bacon or pancetta with walnuts adds another depth to the taste of the Brussels sprouts.

Serves 4

2 pounds Brussels sprouts, cut into halves

1/3 pound whole cranberries, fresh or thawed frozen

1 cup cooked bacon or pancetta, chopped.

ΒΌ cup white or yellow onion, minced

2 Tablespoons butter

2 Tablespoons maple syrup

1 teaspoon orange zest

1 teaspoon ginger

1/2 teaspoon white pepper

1/2 teaspoon thyme

3-4 Tablespoons olive oil

Toss brussels sprouts in olive oil and pepper (you may salt to taste also) and bake for 30-40 minutes in a 350 degree oven or until the sprouts begin to brown a little.

Cook bacon or pancetta, drain grease, and chop.

Saute on lower heat, the cranberries, bacon, maple syrup, onions, butter, and remaining spices. Cook until cranberries are soft and falling apart, about 8-10 minutes.

Toss the heated sprouts in the resulting mixture.

Serve as a delicious side for your holiday meals or anytime!

Recipe courtesy of Chef Andre Nowading, Kroger, from a recipe by Dan Fearing

Date: 11/11/2013


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