Cranberry Brussels Sprouts with Maple Syrup

I was so excited to see fresh cranberries in the store that I promptly bought two bags and then had to figure out how to use them. I have no idea why this particular combination of ingredients possessed me, but I had to try. Maple seems like a natural with cranberries, and I had lovely Brussels sprouts just waiting to be cooked. 

Turns out it's a nice, very quick and easy side dish. Or, of you're like me, it could serve as lunch! It's sweet, so if you like your vegetables savory, this isn't for you. But if you're a cranberry lover like me, you might want to lick the sauce off the plate. Throw it together on a busy night. With only four ingredients, it's a snap!

Where can you go wrong? Don't burn the Brussels sprouts in the first phase. A little bit of browning is good, though. Don't forget to take off the lid in the final step so the sauce will thicken and the flavor will grow more intense.

Cranberry Brussels Sprouts

with Maple Syrup

2 tablespoons olive oil

8-10 Brussels sprouts

1/2 cup fresh cranberries

1/4 cup maple syrup

Wash Brussels sprouts, peeling off icky outer leaves. Cut in half. Over medium heat, add olive oil to a skillet. Add the Brussels sprouts, cover with a lid and cook about 5-6 minutes, shaking or turning occasionally. Turn heat down as necessary to prevent burning. Add the cranberries and cover. When the berries pop and there is some liquid in the bottom of the pan, add the maple syrup. Cook 3-4 minutes longer. Remove lid, and cook until the liquid has thickened. Stir before serving to glaze the Brussels sprouts with the sauce.

Coming December 2nd!