by Chef Gavan Murphy
Roasted Brussels Sprouts with Cranberries Brussels Sprouts are a good Irish staple. I don’t remember a Christmas dinner across the pond without them. Now the cranberries mixed with them is a new one, but I had left over dried cranberries from the Salmon recipe so I decided to play around with it. The outcome is great if I say so myself. There’s a bit of sweetness from the cranberries & caramelized balsamic. Not only is it healthy and damn tasty it also looks lovely, which should get you timid Brussels sprouts eaters asking for seconds.
Roasted Brussels Sprouts with Cranberries
1 lb. (450g) Brussels Sprouts
1/3 cup dried cranberries
3/4 tsp grated ginger
2 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
Preheat the oven to 400 F (200 C)
1. Begin by trimming the ends of the sprouts, discarding the outer leaves.
TIP I like to cut a criss-cross into the stalk before boiling. I learned this from my Mum who does this so the heat will penetrate the core of the sprout when boiled.
2. Bring medium pot of water to a boil and on high heat.
3. Once ready, boil sprouts for 3 minutes. This is not to fully cook them, it is just to par-boil them before roasting.
4. Drain in a colander in the sink and let cool, before handling.
5. Meanwhile in a food processor pulse dried cranberries for 30 seconds. You can chop by hand if you don’t have access to a food processor. Just be sure to do a fine chop.
6. Once the sprouts are cool enough to handle, cut in half lengthwise and place in a medium sized mixing bowl along with all other ingredients.
7. Toss together gently and lay on foiled roasting tray.
8. Place in hot oven on middle shelf for 8-10 mins. or until cooked through and caramelized.
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