Brussels Sprouts with Cranberries
Brussels Sprouts with Cranberries
Serves: to serve 4
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 mins
ingredients
1½ lb -
Brussels sprouts
3 level tablespoons - golden syrup (or Maple syrup)
1 tablespoon - vegetable oil
1 tablespoon - white wine vinegar or apple cider
½ tablespoon - Dijon mustard
¼ teaspoon - salt
¼ teaspoon - freshly ground black pepper
1 oz - dried cranberries
3 level tablespoons - golden syrup (or Maple syrup)
1 tablespoon - vegetable oil
1 tablespoon - white wine vinegar or apple cider
½ tablespoon - Dijon mustard
¼ teaspoon - salt
¼ teaspoon - freshly ground black pepper
1 oz - dried cranberries
directions
- Cook the sprouts in unsalted water (don't forget to change the water halfway through cooking). Lightly grease an 8"x8" (20cm x 20cm) baking dish with butter. Place the Brussels sprouts at the bottom of the dish.
- Combine the maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl and mix well. Pour this over the sprouts then stir in the cranberries. Cover the dish and bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for about 30 minutes until tender and bubbly (If you can't find fresh sprouts, use frozen ones that have been thawed, but decrease the cooking time to about 15-20 minutes)