Roasted Brussels Sprouts with Cranberry Butter Sauce


4 lbs. Brussels sprouts, halved
6 Tbsp. olive oil
Celtic sea salt and pepper
3 cups fresh cranberries
3-4 Tbsp. pure maple syrup or honey
1 Tbsp. grated ginger
1 ½ teaspoon orange zest (could also use splash of orange juice)
2 sticks butter
2 Tbsp. chopped shallots or leeks
½ teaspoon fresh thyme


  1. Preheat oven to 400°F.
  2. Toss Brussels sprouts with olive oil, salt and pepper. Spread onto 2 baking sheets.
  3. Roast 30-40 minutes, stirring halfway through.
  4. In a saucepan, combine cranberries, maple syrup (or honey,) ginger and optional orange zest. Stir over medium heat until cranberries start to break down.
  5. In a second saucepan, heat the butter over medium high heat. Stir and continue to cook until butter is a golden brown (about 3-4 minutes).
  6. When butter is golden, add thyme and shallots.
  7. Add butter mixture to cranberry mixture.
  8. Place roasted Brussels sprouts on a serving platter, spoon butter sauce on top and enjoy!

Serves 4

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