This one is just too pretty not to make. Plus we all know Thanksgiving can use some extra green! I like to cut the brussels sprouts in half to make it easier for people to eat. Plus, I can get my boys to put a few on their plate. If I get lucky they might even try them too! I think the key here is to let them soak in water for at least 30 minutes after cutting to help all the juices soak in!
- 1 lb brussels spouts | cut in half
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1/4 tsp dijon mustard
- 1/4 cup dried cranberries
- salt & pepper to taste
- Preheat oven to 375°F.
- Cut brussels spouts in half and soak for at least 30 minutes.
- In a small bowl combine 2 tbsp maple syrup, 1 tbsp olive oil, 2 tbsp apple cider vinegar and 1/4 tsp dijon mustard and whisk.
- Spray baking dish and drain brussels sprouts water. Add brussels sprouts to the dish.
- Pour liquid mixture over brussels sprouts, season with salt and pepper and top with 1/4 cup of dried cranberries.
- Bake for 40-45 minutes.
***Added bonus - these can be made ahead of time and baked when ready to eat. I like to leave them out 30 to 45 minutes prior to baking to get them back to room temperature.