“Dijon roasted brussels sprouts with cranberries”
READY IN:
50mins
SERVES:
4
YIELD:
4 6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F. Wash and prep all the brussels sprouts by cutting off a bit at the root of each sprout then slicing it in half. Arrange your b-sprouts on a baking tray (we recommend lining the tray with parchment paper or tin foil for an easier clean up).
  2. Drizzle at least 2 tablespoons of extra virgin olive oil on the sprouts. You can use more and this will help them get that great brown color. Sprinkle on a generous amount of salt and pepper them mix them all together well.
  3. Spread out the brussels sprouts so each piece has room to roast, if they are too close they will steam and just get mushy. Roast for 35-40 minutes, mixing them once about half way through.
  4. While they are roasting soak your dried cranberries in water to reconstitute them a bit and make them softer. Just make sure to drain all the water before mixing them in with the brussels sprouts at the end :).
  5. Make your dressing by combining the honey, dijon mustard, 2 tablespoons of extra virgin olive oil. Whisk them together then add some sea salt and pepper, to taste. (You could also throw in a minced garlic clove for an extra kick).
  6. Take the brussels sprouts out and of the oven and allow them to cool for a little bit before tossing them with the dressing and cranberries.

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