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Brussels Sprouts with Cranberries

Ready in 40 mins

Recipe by Graham 

Don't serve dinner without my spruced up Brussels Sprouts. They taste great and are superbly low in 'points' if you're on a diet (just 3 Weightwatchers ProPoints per serving)

Preparation Time

10 Minutes

Cooking Time

30 Minutes

Ingredients for Brussels Sprouts with Cranberries

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

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

How to Cook Brussels Sprouts with Cranberries

  1. 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.
  2. 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)
GRAHAM'S HOT TIP:
If you can get fresh cranberries, all the better, but you'll need to adjust the weight. Two good handfuls should work!