Roasted Brussels Spouts and Cranberries with Maple Balsamic Drizzle

Roasted Brussel Spouts and Cranberries with Maple Balsamic Drizzle

Brussels sprouts are in season right now and my favorite way to eat them is to roast them. It is the absolute BEST way to bring out their natural sweetness. Adding the crans, balsamic, and a little maple syrup doesn’t hurt either.

This is a great side dish and would be perfect for the holidays! (Pin now and save for later!) There are so many flavors and textures in this one little dish that each bite is a separate experience. There’s sweet, tangy, and crunchy!

Roasted Brussel Spouts and Cranberries with Maple Balsamic Drizzle Roasted Brussel Spouts and Cranberries with Maple Balsamic Drizzle

We love our Lodge Cast Iron pans and can’t recommend them highly enough. They are great for going from the stove to the oven or even over the campfire! They are heavy but super durable and they heat evenly so everything is done at the same time. We use them a lot at home and while we’re camping.

Camping season is coming up and I’m so excited. We didn’t escape to the woods nearly enough last year so we’re looking forward to making up for lost time this year. So look for more cast iron, dutch oven, and camping recipes this spring/summer!

In the meantime enjoy this delicious Brussels sprouts side dish with juicy steaks or pork chops!

Roasted Brussel Spouts and Cranberries with Maple Balsamic Drizzle

 

Roasted Brussel Spouts and Cranberries with Maple Balsamic Drizzle
 
Recipe:
Serves: 4
Ingredients
  • 1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half
  • 1 tablespoon olive oil
  • Salt
  • ⅔ cup fresh cranberries (or ⅓ cup dried cranberries)
  • ⅓ cup crumbled Gorgonzola or goat cheese
  • ⅓ cup freshly toasted pecans
  • 1 tablespoon maple syrup, or more to taste
  • 1 tablespoon balsamic vinegar, or more to taste
Instructions
  1. Preheat your broiler.
  2. Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for two to three minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.
  3. In a medium-sized bowl, toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.
  4. Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are face down. Let them cook for two minutes.
  5. Toss the fresh cranberries into the pan and transfer the pan to your broiler. The pan will be heavy and hot so use oven mitts and be careful! Let the Brussels broil for about three minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized. How long you should leave them in there depends on your preferences and your oven. The cranberries should have started popping by now; set the hot pan on your stove top for a couple of minutes to cool.
  6. Toss the sprouts, cranberries, cheese and pecans in a bowl and drizzle with balsamic vinegar and maple syrup. Season with salt, divide into smaller bowls, and enjoy!
Notes
Recipe modified from Cookie and Kate at http://cookieandkate.com/2012/roasted-brussels-sprouts-with-cranberries-and-barley/