Description
sweet, roasty and delicious for Thanksgiving or any other occasion!
Ingredients
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5 cups of cut & washed brussel sprouts
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2 cups of washed whole cranberries
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2 tbsp of olive oil (enough to coat the veggies)
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5 sprigs of fresh sage
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Salt and pepper to taste
Instructions
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Preheat your oven to 425°F and line a baking sheet with tin foil
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Rinse your brussel sprouts and peel the outer few leaves off to ensure they are bug free
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Slice the end off and slice 2-3 cuts widthwise down the sprout so each slice has a flat side
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Rinse your cranberries and add to the bowl of sliced brussel sprouts
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Roughly chop your sage to allow aromatics to shine through
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Add olive, sage, salt and pepper to your bowl of cranberries and brussel sprouts, using your hands or tongs toss gently to allow the oil, salt and pepper to coat your veggies
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Place vegetables on a baking sheet and place in the oven to roast for 20-25 minutes until golden brown with crunchy edges
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Serve warm and enjoy!