Thursday, November 15, 2012


Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.

I know what your thinking brussel sprouts smushel sprouts.  I, like Felicia, remember eating brussel sprouts as a child and having to sit at the table for what seemed like eons because I would save that unsavory vegatable until the very end, like a dreadful doom.

Fast forward about 25+ years,  I was totally inspired while at my local Trader Joe's market.  I was intrigued to see how the Brussel Sprouts grew on the stalk.  It came with a recipe that was a new take on Brussel Sprouts, a sweeter version of the hearty green.  I adapted the recipe to omit having to put it in the microwave.  Here's how I did it.



3 cups of Brussels Sprout cut in half
1/4 cup olive oil1/4 cup maple syrup
sea salt to taste
1/4 cup dried cranberries

Preheat oven to 350 degrees.

Cut off ends of Brussel Sprouts and cut in half.  Place in bowl.  Add olive oil and maple syrup.  Coat the Brussel Sprouts and add sea salt to taste.  Place on a cooking sheet and roast for 15-20 minutes until that the Brussel Sprouts are par cooked.

Sprinkle with cranberries and serve immediately.

Makes a side serving for approximately 6.

***NOTE:  This dish tastes best prepared and served immediately.  If it sits too long the Brussel Spouts get soggy and are not palatable.

Join the discussion!

Do you have a favorite Brussel Sprout recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

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