Brussel Sprouts are often maligned. They look like little cabbage heads but can either be very creamy in taste or very bitter. I found that quick roasting them eliminates the bitter but adding the maple syrup gives them that extra boost of sweetness. Then add in the tartness of the cranberries and the texture of the walnuts and you have a taste sensation. The cranberries will cook in just that 10 minutes and explode over the brussels spouts so make sure to grease the tray they are on or they will stick. Try to use the real maple syrup for the taste.
1 lb Brussel Sprouts
3/4 cup Fresh Cranberries
1/3 cup Walnuts
2 tsp Maple Syrup
2 tsp Olive Oil
Salt and Pepper to taste
Optional: Cayenne Pepper
Cover cookie sheet with either parchment paper or aluminum foil and spray or rub lightly with oil
Preheat oven to 425 F or 220 C
Cut the stems off of the Brussel Sprouts, take off any old leafs and cut the sprout in half.
Place all into a bowl and use 2 tsp olive oil to cover
Salt and pepper
Spread out onto the cookie sheet in a single layer. Place in preheated oven for 10 minutes
After washing the cranberries and going through them for old ones, place into same bowl that was used for the Brussel Sprouts. Place in the chopped walnuts. Mix around. There should be enough oil still in the bowl to coat.
Use 1 tsp maple syrup in with the cranberries and walnuts, mix to coat evenly
After the first 10 minutes, take the Brussel Sprouts out and place back into bowl with the cranberries and mix together. Enough of the Maple Syrup will coat them.
Place all back onto the cookie sheet in a single layer again and roast another 10 minutes.
Once out of the oven and in the serving bowl, use the last teaspoon of maple syrup and mix.
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It's the one you have,