There are leftover holiday foods lurking in my refrigerator. I caught a cold the 1st of December and it lingered all month long. It put a damper on my holiday cooking, not to mention my holiday. Luckily, Brussels sprouts and cranberries last a good long time in the refrigerator!
Roasting Brussels sprouts brings out their natural sweetness, same with the cranberries, adding maple syrup seals the deal. This is an excellent way to introduce people to Brussels sprouts. These poor maligned little vegetables have been mistreated for years. They are powerhouses in the nutrient category, don’t believe me, check here.
To make a full meal, I added some precooked sausages the last 10 minutes of the roasting time and served it with toast. If you go with this option, the recipe serves two.
Maple Glazed Roasted Brussels Sprouts and Cranberries
½ pound Brussels sprouts
5 oz. cranberries
¼ cup maple syrup
2 Tbsp. olive oil
Black pepper & garlic salt to taste
Preheat oven to 350°. Wash, trim any old or dried out leaves, and the stalk end off of the Brussels sprouts. Place them in a small roasting pan.
Wash, sort through, and dry the cranberries; set aside.
Whisk together maple syrup and olive oil. Pour the mixture over the Brussels sprouts, tossing them lightly to coat each sprout. Roast them for about 15 minutes.
After 15 minutes, add the cranberries. Season with black pepper and garlic salt and lightly toss the mixture. Roast for another 25 minutes. Brussels sprouts will be fork tender and golden when done.
Spoon the sprouts and cranberries onto a serving dish and pour the remaining glaze over them.