Cranberry Infused Brussel Sprouts

Good Morning Friends! Are you busy preparing your holiday menu, or possibly hosting a dinner party tonight? You will want to include these delicious Brussels Sprouts! Think you don’t like them–well, I challenge you to give these ones a try as they are anything but the bland, boring and boiled brussels sprouts you may be used to. I’ve said it before, but they are definitely my favourite veggie, and roasting them with the Canadian sweetness of Maple Syrup, and the tart taste of seasonal cranberries make them a perfect accompaniment to your holiday dinner menu; and they amp up the festive, beauty factor of your table! Can’t wait for you to try them out!!

Serves: 4+


2 pounds brussels sprouts – washed and halved
4 tbsp extra virgin olive oil
2 cups fresh cranberries
6 tbsp maple syrup
1 tbsp orange zest
¼ cup unsalted organic butter
1 tbsp fresh rosemary
Salt and pepper – enough for seasoning


1. Preheat oven to 350 degrees.
2. Coat the brussels sprouts evenly with salt, pepper, and olive oil. Bake for 25 minutes at 400 degrees. (If you like them softer bake for longer).
3. Meanwhile, in a small saucepan, combine the cranberries, maple syrup, and orange zest. Cook over medium-low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
4. In a medium skillet, cook the butter over medium heat until golden, about 3 minutes. Remove from the heat, add rosemary and stir into the cranberry sauce. Transfer the cranberry sauce to a bowl, add the brussels sprouts and toss. Season with more salt and pepper and extra rosemary.

Serve and enjoy!

Note: Simply double or triple the recipe for a larger party.