We were always the kind of kid who eats all their vegetables, especially brussels sprouts. The holiday season is the perfect time to mix up our beloved green with something more in the spirit of family togetherness, so we are currently planning to whip up Food & Wine’s roasted brussels sprouts with cranberry brown butter for our loved ones. Ready within an hour, this recipe is perfect for meat and vegetarian eaters alike. See the details after the jump.
-4 pounds brussels sprouts, halved lengthwise
-6 tbsp extra-virgin olive oil
-Kosher salt and freshly ground pepper
-1/2 lb fresh or thawed frozen cranberries
-3 tbsp pure maple syrup
-1 tbsp finely grated fresh ginger
-1 1/2 tsp finely grated orange zest
-2 sticks (1/2 lb) unsalted butter
-1 large shallot, minced
-1 tsp chopped thyme
-Preheat oven to 400 degrees.
-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.
-In a small saucepan, combine the cranberries, maple syrup, ginger and orange zest.
-Cook over low heat, stirring, for about 10 minutes until the cranberries break down and thicken.
-In a medium skillet, cook the butter over medium high heat until deep golden, about 4 minutes.
-Turn off the stove and add the shallot and thyme, stirring into the cranberry sauce.
-Transfer the butter to a bowl, add the brussels sprouts and toss. Season with salt.