Serves 6 to 8
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
- 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.
- 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.
Recipe ByJohn Ondo, Kiawah, South Carolina