Mother Earth Living

Roasted Brussels Sprouts with Apples, Dried Cranberries, Sage and Cider-Maple Vinaigrette

This hearty first course also can be served as a side dish with roasted chicken, turkey or pork chops.
By Sarah Belk King
January/February 2009
Add to My MSN

Roasted Brussels Sprouts with Apples, Dried Cranberries and Sage can play the role of a hearty main course or nutritious side dish.
Photo By Joe Lavine


Content Tools

Related Content

Green City Garden Girl: Recipe Keepsakes

Guest blogger KyLynn Hull shares a creative project to display favorite old family recipes with pict...

Try This: Layered Bean Dip Recipe for a Skinny Super Bowl Sunday

Super Bowls don't have to leave you in a stuffed, sleepy stupor. Snack on this layered bean dip reci...

In The News: Sprouts Linked to Foodborne Illnesses

Educate yourself about the recent outbreak of foodborne illnesses caused by sprouts and how to prote...

Meatless Monday Recipe: Thanksgiving Specialties

No one will miss the meat when you serve up fabulous vegetarian versions of Thanksgiving favorites. ...

Roasted Brussels Sprouts with Apples, Dried Cranberries, Sage and Cider-Maple Vinaigrette
Serves 4 to 6 

This hearty first course also can be served as a side dish with roasted chicken, turkey or pork chops.

Brussels Sprouts 

3/4 pound brussels sprouts, stems trimmed, outer leaves removed
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup dried cranberries
1 cup boiling water
1 tablespoon butter
2 to 3 apples, cubed
1 tablespoon fresh sage, diced
Fresh sage, for garnish (optional)

Cider-maple vinaigrette 

1/2 teaspoon Dijon mustard
3 tablespoons apple cider vinegar, or more to taste
1 tablespoon pure maple syrup
3/4 cup canola or safflower oil
Salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees.

2. Cut brussels sprouts in half lengthwise. Rinse and drain thoroughly.

3. Pour olive oil into a 9-by-13-inch baking dish, then add sprouts, salt and pepper; toss to blend. Roast 20 to 30 minutes, tossing occasionally, until tender and golden brown. Meanwhile, pour boiling water over cranberries in a bowl. Let stand 10 minutes, then drain.

4. Melt butter in a large skillet over medium heat. Add apples and sauté 5 to 10 minutes or until tender and lightly browned (but not mushy).

5. To make vinaigrette: Whisk mustard, vinegar and maple syrup until blended. Add oil slowly while whisking constantly. Season to taste with salt and pepper.

6. To serve: Combine brussels sprouts, apples, cranberries and sage, tossing gently. Divide mixture evenly among 4 to 6 plates. Drizzle with vinaigrette (1 to 2 tablespoons per serving), and serve warm.

Read the original article, "Locavore's Delight: Local Recipes for Winter."








Post a comment below.

 

KARELINAR
12/5/2014 12:53:17 PM
Brussel, just as Djon, is a city and should be capitalized. Really like the recipe and will try it soon, though wouldn’t use canola or safflower oil, since canola is almost all GMO and safflower is trying to catch up. Since there’s already olive oil in the recipe, I’ll use that.








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.