Do you also have those moments when you don’t know what to cook and what to eat? If I’d give you Brussels sprouts, what would you do? Simply roast them. Roasted Brussels sprouts are easy and quick to make. Cooking shouldn’t be complicated, right? Also, the most simple dishes like this one can taste superb.
Moreover, roasted Brussels sprouts are a great lunch idea, week-night supper, a side salad or a new breakfast idea. Breakfast? Yes! Breakfast can be savoury or sweet. Well, this dish has both. Therefore, it can satisfy everyone’s taste.
In addition to the roasted Brussels sprouts, I made a sweet cranberry sauce as well. Simply delicious! Even the pickiest people won’t say no to this dish. I bet they won’t resist it and they will ask for more. Don’t believe me? Try it. He he he.
This recipe uses dried cranberries (I couldn’t find fresh ones). They are sweet and sour at the same time. Consequently, it makes them a perfect contrast to the nutty and savoury Brussels sprouts. Along with the cranberries, I used also vinegar and honey to balance perfectly the sweet & sour flavours.
Roasted Brussels sprouts are a quick dish; from the oven to the table in less than 30 minutes (just like Jamie Oliver would say (wink)). In addition, it is also healthy, suited for vegetarians and almost for vegans. Why almost? Because of the honey!
Ingredients for about 4 portions of roasted Brussels sprouts:
- 1 kg Brussels sprouts (trimmed, washed)
- olive oil
- salt
- 50 ml balsamic vinegar
- 60 ml apple vinegar
- 50 g honey
- 2 handfuls of dried cranberries
First, rinse and clean the Brussels sprouts. With a small carving knife cut off the tip of the stem at the bottom and remove any “bad” outer leaves.
Second, preheat the oven to 190ºC and lay a piece of parchment paper on a baking tray. Place the Brussels sprouts on it, drizzle with some olive oil and sprinkle with salt. Add half of the cranberries as well. Toss and put in the oven for about 20-25 minutes or until golden and brown.
In the meantime, prepare the cranberry sauce. In a small saucepan combine apple vinegar, balsamic vinegar, honey and cranberries. Once it starts boiling, lower the heat and let it simmer for about 10-15 minutes or until your desired consistency. Longer it boils, thicker it gets.
Set your table, because you are about to taste a deep-flavoured roasted Brussels sprouts with cranberry sauce. Drizzle the sweet & sour cranberry sauce all over the Brussels sprouts (try not to miss any of them) and serve.
Enjoy!
PS:
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
