Roasted Brussels Sprouts with Cranberry Brown Butter Sauce
Oh Lardy! is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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!)
Roasted Brussels Sprouts with Cranberry Brown Butter
Ingredients
- 4 lbs of brussels sprouts halved
- 6 tbsp olive oil
- sea salt and pepper
- 1 bag fresh cranberries about 3 cups
- 3-4 tbsp pure maple syrup
- 1 tbsp grated ginger
- 1 1/2 tsp orange zest optional; could also use a splash of orange juice
- 2 sticks butter
- 2 tbsp chopped shallots or leeks
- 1/2 tsp fresh thyme
Instructions
- Preheat oven to 400.
- Toss halved brussels sprouts with olive oil, salt and pepper. Spread onto 2 baking sheets.
- Roast 30-40 minutes, stirring halfway through.
- In a saucepan, combine cranberries, maple syrup (or honey), ginger and optional orange zest. Stir over medium heat until cranberries start to break down.
- 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).
- When butter is golden, add thyme and shallots.
- Add butter mixture to cranberry mixture.
- Once the sprouts are roasted, put them on a serving platter.
- Spoon the butter sauce over the brussel sprouts and serve.
Notes
Featured on: Real Food Wednesday, Whole Foods Wednesday, Thank Your Body Thursday, Tasty Traditions, Fight Back Friday, Fresh Bites Friday, Friday Homemaking Linkup, Frugal Days Sustainable Ways, Weekend Gourmet, Monday Mania, Family Table Tuesday, Fat Tuesday, Scratch Cookin Tuesday
it looks yummy but the butter is a no no for me, will coconut oil work?
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 😉
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!!
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!!!
Oh. My. Gosh. This is a whole lot of amazingness. I love Brussels sprouts with a little bit of sweetness, so this sounds perfect!
Hope you enjoy it!
Oh Brussels sprouts. I’ve been all over the Internet gawking at beautifully done sprouts. Love them so so much.
Thanks for stopping by!
Drool. Roasted brussels sprouts are so good. Puts boring ole boiled brussels to shame. 🙂
I wonder what some beautiful duck fat could do to those brussel sprouts *drool*
wow oh wow! That would be amazing!
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!
Thanks! Glad everyone enjoyed it!
can this be made the day before, by keeping the sauce and brussels separate and combine and heat when ready to serve?
I think that would be fine!! Enjoy!
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)?
Sure! 3 cups!
Make this dish for Thanksgiving.But,my sauce didn’t reduce down. Any suggestions? Thought I would use less butter next time.
Maybe less butter? I let my cranberry sauce really reduce down with the butter. Mine becomes almost jelly-like.
Would like to follow your site.