Roasted Brussels Sprouts with Cranberry and Walnut Honey
Brussels Sprouts have definitely changed since my grandparents were serving them for Thanksgiving - boiled sprouts are just not the best way to showcase this lovely autumn vegetable! This recipe comes to us from the cookbook, The Perfect Turkey by Keith Sarasin. While the book does provide many brines, marinades, and cooking options for your Thanksgiving protein, it also has tons of side dish ideas and even desserts! You can easily plan the entire meal from this book.
I did make some additions to account for my personal taste, but I think the beauty in this recipe is it is pretty flexible and able to fit as a side for many types of meals.
Prep Time: 20 minutes
Cook Time: 25-35 minutes
- 3lbs fresh Brussels Sprouts
- 2 TBSP Olive Oil
- Salt and Pepper to taste
- 6 oz. Pure and Raw Honey
- 3 TBSP Cranberries
- 4 oz. Walnuts, chopped
- My additions were toasting the walnut pieces, Crushed Red Pepper flakes, flaky Cyprus Salt, drizzling the final dish with Lemon White Balsamic
Preheat the oven to 425 degrees
Wash and cut the Brussles sprouts in half length wise
Toss the sprouts in a bowl with olive oil, salt and pepper (this is where I added red pepper flakes) and cook for 25 - 35 minutes.
While sprouts are baking, combine the honey and cranberries - mix well as they will be sticky!
Remove the bakes sprouts and toss them in a bowl along with the honey mixture and walnuts.
Season with salt and pepper (or flaky salt!) and serve!