Maple roasted brussels sprouts with cranberries, apple & pecan
My love for cranberries has no bounds. I've been in cranberry heaven for the last couple weeks since they showed up at my local grocery store.
I've made lots of dishes using dried cranberries in the past, but my experience with baking fresh cranberries is mostly in baked oatmeal, like in this dish:
Today I experimented with some brussels sprouts and loved the results. I need to experiment a bit more with the liquid amount but here's what I did:
I combined 2 ½ cups of brussels sprouts, 1 green apple and 1 cup of fresh cranberries with 1 Tbsp of balsamic vinegar, 3 Tbsp of maple syrup and ¼ tsp of salt. I started with 2 Tbsp of maple syrup and added 1 more, but maybe just 2 Tbsp of maple syrup would have been enough. It wasn't too sweet with 3 Tbsp but it was a bit too much liquid.
Baked for 20 minutes, pulled from the oven, stirred and baked for another 20 minutes at 400F.
While the mix was roasting, I toasted ¼ cup of pecans on medium heat for 6 minutes or so.
Added the toasted pecans at the end of roasting.
I wasn't sure how the cranberries were going to behave. They fell apart very quickly and their juice got mixed to the brussels sprouts and apple, resulting in this delicious combination of sweetness from the maple syrup and tartness from the green apple and the cranberries.
If you read some of my articles, you know I cook with little to no oil, I didn't use any oil for this dish. If you're used to using oil when roasting vegetables, you may want to add some. Either way, the flavor will be delicious!
https://cinnamon.video/watch?v=441286808706221557
More cranberry ideas:
Cíntia