Roasted Brussels Sprouts with Cranberry Brown Butter Recipe

Name: Roasted Brussels Sprouts with Cranberry Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds brussels sprouts, halved lengthwise; 6 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1/2 pound fresh or thawed frozen cranberries; 3 tablespoons pure maple syrup; 1 tablespoon finely grated fresh ginger; 1 1/2 teaspoons finely grated orange zest; 2 sticks (1/2 pound) unsalted butter; 1 large shallot, minced; 1 teaspoon chopped thyme

Servings: persons

4 pounds brussels sprouts, halved lengthwise
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound fresh or thawed frozen cranberries
3 tablespoons pure maple syrup
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons finely grated orange zest
2 sticks (1/2 pound) unsalted butter
1 large shallot, minced
1 teaspoon chopped thyme

1
Preheat the oven to 400.
2
On 2 large rimmed baking sheets, toss the brussels sprouts with the oil and season with salt and pepper.
3
Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
4
Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest.
5
Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
6
In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes.
7
Remove from the heat, add the shallot and thyme and stir into the cranberry sauce.
8
Transfer the butter to a bowl, add the brussels sprouts and toss.
9
Season with salt and serve.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pounds brussels sprouts, halved lengthwise, 6 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, 1/2 pound fresh or thawed frozen cranberries, and more.

Yes, Roasted Brussels Sprouts with Cranberry Brown Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Brussels Sprouts with Cranberry Brown Butter

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