Our Thanksgiving feast has all the usual stuff -- turkey, sweet potatoes, cranberry sauce and so on.
Also -- Brussels sprouts. We are a Brussels sprouts-loving family.
This is this year's version, with cranberries and apples. I like the seasonal aspect of the dish and the ingredients add some color and glamor to the plate alongside pale slices of turkey, rich sweet-potato-orange and crusty-brown stuffing.
Brussels Sprouts with Apples and Dried Cranberries
- 1 pound Brussels Sprouts
- 2 tart apples
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 large shallot, chopped
- 1 teaspoon finely grated fresh lemon or orange peel
- salt to taste
- 1/4 cup dried cranberries
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Wash and trim the Brussels Sprouts and, if large, cut them in half. Place the vegetables on the baking sheet. Peel and core the apples, cut them into chunks and place on the baking sheet with the Brussels Sprouts. Pour the olive oil over the ingredients and toss to coat them. Sprinkle the brown sugar, shallot and lemon peel on top, toss the ingredients. Sprinkle with salt to taste. Bake for about 12-15 minutes, tossing the ingredients once. Add the cranberries, mix them in and bake for another 5 minutes or until the Brussels Sprouts are tender.
Makes 4 servings