Oh my gosh Christmas is almost here! The presents are wrapped, the stockings are hung and all that is left to do is figure out what we are going to eat for dinner. I love a yummy veggie to go with indulgent meals. I grew up eating every vegetable under the sun and while Brussels sprouts weren’t my favorite as a child I LOVE them now.
I always end up making them with the Thanksgiving and Christmas meal because they are in-season and so versatile. For Thanksgiving this year I roasted them and tossed with bacon and shallots. My sister in-law, an avid Brussels sprouts hater, even said they weren’t bad so I’d chalk that up to a win.
For Christmas dinner I decided to change them up for a more festive look and taste. Roasting cranberries allows them to soften and give up their juices. To sweeten them up a bit I sprinkled them with a bit of sugar and honey before roasting. They are tossed with the roasted Brussels sprouts and then finished with a squeeze of fresh clementine juice (orange can also be used).
I wish you all a Merry Christmas!
Roasted Cranberry Brussels Sprouts
1 lb. Brussels sprouts
1 c fresh cranberries
2 Tbsp. honey
2 Tbsp. sugar
1 clementine, mandarin or orange
3 Tbsp. olive oil, divided
1 tsp. salt
Pepper, to taste
- Preheat oven to 400 degrees.
- Trim and cut Brussels sprouts into halves and place on a large sheet tray. Drizzle with 2 Tbsp. olive oil, salt and pepper.
- Line a second sheet tray with parchment paper. In a small bowl mix cranberries with remaining olive oil, a pinch of salt, honey and sugar and place on sheet tray.
- Place Brussels sprouts and cranberries in oven.
- Roast cranberries 5-15 minutes, until they burst open and are soft. Remove from oven and allow Brussels sprouts to continue cooking.
- Roast sprouts an additional 5-10 minutes until they are tender and the outer leaves are beginning to crisp.
- In a large bowl combine sprouts with cranberries. Drizzle juice of one clementine, mandarin or orange and toss to combine.