Cran Honey Brussels Sprouts Recipes

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
• Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

HONEY ROASTED BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray.
• 2. Add the squash to a large bowl and toss with cinnamon.
• 3. Add the brussels sprouts to the bowl and toss all with olive oil and 1 tablespoon of honey. Add salt to taste.
• 4. Spread the vegetables evenly onto the baking sheet, placing the brussels sprouts so they are cut side down.
• 5. Bake for 20 to 30 minutes (timing will depend on the cut size of your veggies). Add the dried cranberries to the baking sheet for the last five minutes. Remove from the oven when fork tender.
• 6. Add the brussels, butternut squash and cranberries back to the large bowl. Add the remaining honey and gently toss. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

Steps:

• Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

CRANBERRY-WALNUT BRUSSELS SPROUTS

Steps:

• In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned., Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.