Brussels Sprouts with Cranberries (v)
Looking for a way to spice up your dinner veggies? Then you have to try Naturipe’s Brussels Sprouts with Cranberries. The combination of the sprouts’ earthy flavor with the tart sweetness of cranberries is a prize winner. Plus the berries’ are full of antioxidants like vitamin C!
INGREDIENTS
- 2 pounds fresh Brussels sprouts (about 3 cups), washed and prepped
- 2 tablespoons olive oil
- 1/4 cup shallots, finely minced
- 2 cups Naturipe® Cranberries, fresh or frozen
- 1/4 cup balsamic vinegar
- 2 tablespoons sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 3 tablespoons Grand Marnier or similar (optional)
DIRECTIONS
1. Preheat the oven to 300 °F.
2. Wash, trim, and cut the Brussels sprouts in half.
3. Toss the Brussels with 2 tablespoons of oil and
spread evenly on a sheet pan. Put in the preheated
oven and roast for 30–45 minutes.
4. While the Brussels are roasting, heat a large
sauté pan and sweat the shallots in the remaining
2 tablespoons of oil until translucent. Add the
cranberries and sauté all for another 3–5 minutes. (Be
careful—when the cranberries get hot they may burst!)
5. Make the dressing: Combine the vinegar, sugar,
maple syrup, salt, and liqueur (if using). Adjust to taste.
6. Just before serving, combine the Brussels sprouts
and the cranberries and toss them with the dressing.
NOTES
This recipe is vegan.
Serve hot, at room temperature, or as a cold salad.
Consider adding diced and cooked pancetta or bacon
for a little extra crunch.