Brown Butter Cranberry Brussels Sprouts

I have been cooking a lot, but I haven't been taking a lot of photos. This means I haven't been very motivated to write a blog. Then tonight I was cooking Brussels sprouts for dinner and it made me think about one of my favorite recipes. It came from Food and Wine magazine. It is a little early in the fall for this, but why not have it in your tool belt now for October and November. Brussels sprouts really are one of my favorite fall veggies. They use to have such a bad wrap, but then people started cooking them probably. They stopped  just boiling the hell out of them, and now they are so much more popular. You see them on fall menus all of the time. I was one of those that had a very bad first Brussels sprout experience, but I also give things a second chance. I'm sure glad I did or I would be missing out!

Cost: About $10, but this can serve about 6 people.

Quick Tip: Try variations of this recipe for other seasons as well. Crisp up the Brussels sprouts in the oven then make a buttery topping to throw them in. Or use lemon and Parmesan with a small amount of butter.

Dietary Classification: Gluten Free, Vegetarian

Ingredients

2-3 lbs Brussels sprouts cut in half lengthwise
Extra Virgin Olive OilSalt and Pepper
1/2 bag frozen Cranberries
3 Tbsp Maple Syrup
1 tsp Ginger powder
The zest of 1 Orange
1/2 lb of unsalted Butter
1 large Shallot minced
1 Tsp fresh Thyme chopped

Instructions

Preheat your oven to 400 degrees. Placed the Brussels sprouts on 1-2 large baking sheets. You don't want to overcrowd them or they won't get crispy. Drizzle with the olive oil and season with salt and pepper. Roast for about 40 minutes or until they are crispy but not burnt. Make sure you stir them about half way through.

When the Brussels sprouts are baking place the cranberries, maple syrup, ginger and orange zest in a small pot over medium-low heat. You want to cook them until the cranberries break down, it will take about 10 minutes. Stir the mixture occasionally. Now add your butter to a small pan and place over medium heat until it becomes golden brown and smells nutty. Don't let it go too far or the butter will burn. This will take between 5-10 minutes. Remove the butter from the heat and add your shallots and thyme. Pour the mixture into the cranberry mixture and combined.

Place in a bowl with the Brussels spouts and toss to evenly coat them. Taste and season with salt and pepper if needed. Your guests won't know what hit them.

This is adapted from Food and Wine Magazine.