Tamara Mannelly

Brussel Sprouts with Cranberry Brown Butter

Brussels sprouts….Most people turn their nose up and say gross!  Not sure why!  If they are cooked properly, they can be absolutely delicious, as well as nutritious.  These roasted brussels sprouts definitely are definitely my favorite!

Brussels Sprouts are a cruciferous vegetable and part of the Brassica family, like cabbage, cauliflower, bok choy and broccoli.  They are a powerhouse of nutrition and are excellent sources of Vitamins K and C.  They are also a good source of folate, fiber, manganese and vitamin A.  They are thought to be helpful with detoxification and can help get rid of inflammation in the body.

I have always loved roasted brussels sprouts and was scouring the internet looking for a version that was ‘jazzed up’ a bit. 

I wanted something different I could make for my family.  I scored when I came across this recipe on the internet.   This recipe is guaranteed to turn anybody into a brussels sprout lover.  And, with the beautiful ruby red tones of the cranberry butter sauce, this could be a perfect (nourishing) side dish for your holiday parties!

The crispy outer leaves, the tender insides…all topped with a sweet and tangy buttery sauce.  What’s not to love?

The colors of this roasted brussels sprout dish just scream HOLIDAY SIDE DISH!! Give it a try.  It might be a new regular at your holiday table.

First you clean and halve your brussels sprouts.  Toss with olive oil, salt and pepper and spread on a baking sheet.

Bake at 400 degrees for 30-40 minutes, stirring halfway through.  You want the sprouts to be golden brown and tender.   

While the sprouts are in the oven, mix the cranberries, maple syrup, ginger and orange zest in a small saucepan.  Heat over medium flame, stirring occasionally, until cranberries are somewhat broken down.

In another saucepan, heat the butter over medium-high flame until golden brown (about 4 minutes).  When melted, add thyme and shallots.

Then add the butter to the cranberries.  Oh wow, this is so delicious!

Toss the roasted brussels sprouts with the cranberry butter sauce and serve.  (Another option is to serve the sauce on the side and allow your guests to top their own sprouts!)

Brussel-Sprouts-with-Cranberry-Brown-Butter-5

Roasted Brussels Sprouts with Cranberry Brown Butter
Ingredients
  1. 4 lbs of brussels sprouts halved
  2. 6 tbsp olive oil
  3. sea salt and pepper
  4. 1 bag fresh cranberries (about 3 cups)
  5. 3-4 tbsp pure maple syrup
  6. 1 tbsp grated ginger
  7. 1 1/2 tsp orange zest (optional; could also use a splash of orange juice)
  8. 2 sticks butter
  9. 2 tbsp chopped shallots or leeks
  10. 1/2 tsp fresh thyme
Instructions
  1. Preheat oven to 400.
  2. Toss halved brussels sprouts with olive oil, salt and pepper. Spread onto 2 baking sheets.
  3. Roast 30-40 minutes, stirring halfway through.
  4. In a saucepan, combine cranberries, maple syrup (or honey), ginger and optional orange zest. Stir over medium heat until cranberries start to break down.
  5. In a second saucepan, heat the butter over medium high heat. Stir and continue to cook until butter is a golden brown (about 3-4 minutes).
  6. When butter is golden, add thyme and shallots.
  7. Add butter mixture to cranberry mixture.
  8. Once the sprouts are roasted, put them on a serving platter.
  9. Spoon the butter sauce over the brussel sprouts and serve.
Adapted from WH Foods
Adapted from WH Foods
Oh Lardy http://ohlardy.com/
ENJOY!!!
 
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27 Comments on “Roasted Brussels Sprouts with Cranberry Brown Butter Sauce”

    1. Oh Lardy

      Can you do ghee? (clarified butter where the milk sugars and solids have been removed)? That would be good. Coconut oil would work too, but you will lose that brown/caramelized butter flavor. A mix of coconut oil and bacon fat would be delish 😉

  1. Empowered Sustenance

    This is seriously awesome! I love roasted brussels sprouts, brown butter and cranberries… but I’ve never tried them together. So going to make this soon!

    As a side note, I don’t think ghee would develop a brown/caramelized butter flavor. It is the milk solids that brown, but–like you mentioned–they’re removed in ghee. But oh my gosh… bacon fat in this sounds divine!!

    1. Oh Lardy

      Good point on the ghee! It would have that yummy butter flavor but no ‘brown’ caramelization. And, bacon fat is always divine, isn’t it? lol!! Hope you enjoy the recipe!!!

  2. Will

    Made this dish for a Thanksgiving potluck. Needless to say it was the first dish to run out and the one that people kept asking about. Great recipe. Delish!

  3. Lisa f

    can this be made the day before, by keeping the sauce and brussels separate and combine and heat when ready to serve?

  4. Julia

    I received a gallon of wild cranberries from a friend last summer (they’re still in my freezer). I intend to use at lease some of them for Thanksgiving. Your instruction to use “1 bag fresh cranberries” isn’t very specific. How much cranberries do you use (in some standard measure like cups or ounces)?

  5. Cheryl

    Make this dish for Thanksgiving.But,my sauce didn’t reduce down. Any suggestions? Thought I would use less butter next time.

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