Cran-Honey Brussels Sprouts |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Recipe from First Magazine dated 12/28/09. . .placed here for safe keeping til I can get them made!!! They recommend it as a side dish to lamb for a holiday meal. Ingredients:
1 large leek, trimmed and julienned (white parts only) |
3 tablespoons olive oil, divided |
30 ounces fresh brussels sprouts, trimmed and halved |
1/3 cup dried cranberries |
3 tablespoons honey |
3 tablespoons walnuts (optional) |
Directions:
1. Heat oven to 450 degrees F. On baking sheet, gently toss leeks with 1.5 T olive oil.
2. Arrange Brussels Sprouts cut side down on baking sheet surrounding leeks.
3. Season with salt/pepper, if desired. Roast 20 minutes, until Brussels sprouts are tender.
4. In bowl, gently toss together roasted sprouts, leeks, cranberries, honey and remaining oil.
5. Garnish with walnuts if you like.
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