The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Brussels Sprouts with Cranberry Vinaigrette

Advertisement

Ingredients

½ cup olive oil, divided


2 pounds brussels sprouts, stemmed and halved

½ cup fresh or frozen cranberries, roughly chopped

4 tablespoons red wine vinegar


2 tablespoons honey


Salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees. In a large skillet, add 2 tablespoons of the olive oil and arrange brussels sprouts cut-side down until pan is full. Place skillet over high heat and sear brussels sprouts until golden brown, about 2 minutes. Transfer to a sheet pan and repeat with remaining brussels sprouts. If any leaves come off in stemming processes, sprinkle over sprouts on sheet pan. Roast for 15 minutes.
  2. To the same skillet over medium heat, add remaining 4 tablespoons olive oil. Add cranberries and sauté for 1 minute. Remove from heat and stir in vinegar and honey. Toss roasted brussels sprouts 
with vinaigrette and season to taste.

From Move Over, Turkey.

Print Recipe