Roasted Brussels Sprouts with Cranberries

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When I was a kid, there was a ventriloquist that would be at pretty much every community event around town. He was awful and I hated him (you could totally see his mouth move – plus his doll looked like a kid that I went to school with and didn’t like very much), but his act was geared toward kids so I saw him a million times. Anyway, he would always tell this gross joke: what’s the difference between brussels sprouts and boogers? (kids won’t eat brussels sprouts). I told you it was gross. I’m pretty sure it was because of that joke that I never liked brussels sprouts. I mean, not only did I have to think about boogers every time I ate them (obviously I still do), but it made me think that kids weren’t supposed to like brussels sprouts.

I don’t know what changed my mind… I think one day a few years ago I just felt like having them. Maybe I saw a picture of the in a food magazine or something and realized that the darn things actually looked pretty good. Whatever it was, I bought some and you know what? I loved them! And luckily Shawn did too, so its always a nice option when we’re looking for a vegetable that’s a little different.

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When I saw fresh brussels sprouts at the co-op a few weeks ago, I knew I wanted to give them a try – I usually just get frozen sprouts, and the one time I tried to make fresh onesI didn’t clean them properly or cook them long enough and they didn’t come out very well. These were so big and gorgeous though that I thought I’d give it another shot. In another move that’s uncharacteristic for me, I decided to make them part of a very traditional meal – almost a Thanksgiving dinner type of a thing – with pan roasted chicken and mashed sweet potatoes. To add some brightness to the plate, I added cranberries, ginger, and orange to the brussels sprouts. Everything went together beautifully, and this is a side-dish that will become a staple for me. I really enjoyed how the tartness of the cranberries played off the sharpness of the sprouts.

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This does take a while to prepare – I let everything roast for about 40 minutes so the brussels got nice and tender – but since most of the time is inactive, it isn’t completely out of the question for a weeknight meal. I don’t like to spend too much time in the kitchen on weeknights since I have so little time to myself. I’d rather relax than stand over the stove. But since these basically do their own thing in the oven, it isn’t bad. I made these after work on Friday and dinner was on the table at a decent hour. I’d make them on a weeknight again, but I’d make sure to start them early so that I’m not eating too late.

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Roasted Brussels Sprouts with Cranberries

Roasted Brussels Sprouts with Cranberries

Yield: 4

Ingredients

  • 1 pound Brussels sprouts
  • 1 Tablespoon grainy mustard
  • 1 cup cranberries (I used frozen)
  • 1 Tablespoon agave nectar
  • 1 Tablespoon frozen orange concentrate
  • 1 Tablespoon grated ginger
  • 1 Tablespoon butter
  • salt and pepper

Instructions

  1. Clean brussels sprouts by cutting off the stem end and removing the tough outer leaves. Slice each sprout in half.
  2. Bring some water to a boil in a medium saucepan with a steamer insert. Steam the sprouts for 5 minutes or until they turn bright green and begin to soften. Transfer to a baking dish, and toss with mustard. Roast at 450 for 40 minutes or until tender (check them after 20 minutes or so - if they start to get too dark, cover the dish with foil).
  3. Add cranberries, agave, orange concentrate, and ginger to a small saucepan over medium-low heat. Gently warm the mixture until the cranberries soften and become slightly syrupy/glazed - about 5-10 minutes. In another small pan, heat the butter over low heat until it melts and begins to brown - about 4 minutes.
  4. Add the cranberries and butter to the brussels sprouts; mix gently to combine. Season to taste with salt and pepper.

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Approx 105 calories, 3 grams fat, 4.5 grams fiber, 3.2 grams protein

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I recently saw a thread over at the foodie blogroll where people could post a picture of their kitchen, so that you can see where everyone spends their time cooking. I thought it would be fun to share some photos of my kitchen here (I also spent all weekend cleaning, so it actually looks presentable – ha!). It’s pretty small and needs some help (I HATE my countertops!) but its mine and it serves its purpose.

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By on October 5th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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