Roasted Brussels Sprouts with Cranberry Brown Butter

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"This is where I like to use Thanksgiving cranberries," says chef Dean Fearing, who mixes them into the maple-butter sauce topping his brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. "This dish turns a non-brussels sprouts lover over to the other side," he says. Chef Holiday Recipes Made Easy More Vegetarian Dishes

By Dean Fearing
November 2007

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Credit: © John Kernick

Recipe Summary test

active:
40 mins
total:
1 hr
Yield:
12
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Ingredients

Directions

  • Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the brussels sprouts with the oil and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.

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  • Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.

  • In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the butter to a bowl, add the brussels sprouts and toss. Season with salt and serve.

Make Ahead

The cranberry brown butter can be refrigerated for up to 3 days. Gently reheat the butter before tossing with the brussels sprouts.

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