Cran-Honey Brussels Sprouts
photo by Tinkerbell
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 large leek, trimmed and julienned (white parts only)
- 3 tablespoons olive oil, divided
- 30 ounces fresh Brussels sprouts, trimmed and halved
- 1⁄3 cup dried cranberries
- 3 tablespoons honey
- 3 tablespoons walnuts (optional)
directions
- Heat oven to 450 degrees F. On baking sheet, gently toss leeks with 1.5 T olive oil.
- Arrange Brussels Sprouts cut side down on baking sheet surrounding leeks.
- Season with salt/pepper, if desired. Roast 20 minutes, until Brussels sprouts are tender.
- In bowl, gently toss together roasted sprouts, leeks, cranberries, honey and remaining oil.
- Garnish with walnuts if you like.
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Reviews
-
Oh, JB! I really wish my photo could do this recipe justice! I'm afraid either the time or temp was too much, as the leeks are burned beyond recognition and the sprouts got charred on the bottoms. I peeled off a few of the top leaves on the sprouts & tossed them with the cranberries, honey & olive oil anyway. Definitely not sorry I tried these! Even burned they're delicious. The sweetness from the honey & the tart cranberries really balance out the cabbage-like flavor of the sprouts. I'll be making this again. The green & red colors would be beautiful on a holiday table. Thanks for posting! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes! :)
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri