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Roasted Brussels Sprouts with Cranberry Brown Butter

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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

Adapted from WH Foods