Roasted Brussels Sprouts with Potatoes and Cranberries
A delightful dish where nutty Brussels sprouts meet tender potatoes and sweet cranberries, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Vegetables
- 200 grams Brussels sprouts Trimmed and halved
- 10 pieces New baby potatoes Washed and halved
Seasoning
- 2 tbsp Olive oil
- ½ tsp Ground black pepper
- ½ tsp Salt
Fruits
- 50 grams Sweet dried cranberries Soaked in water
Sweetener
- 1 tbsp Runny honey or agave syrup
Instructions
- Step 1: Preheat your oven to 200°C (400°F).
- Step 2: Wash and trim the Brussels sprouts, cutting them in half. Wash and halve the baby potatoes.
- Step 3: Soak the cranberries in water for about 10 minutes.
- Step 4: In a large mixing bowl, combine the halved Brussels sprouts, baby potatoes, olive oil, salt, and ground black pepper. Toss to coat.
- Step 5: Spread the mixture on a baking sheet lined with parchment paper and roast for about 25 minutes.
- Step 6: Add the drained cranberries and honey/agave to the baking sheet, toss, and return to the oven for another 5 minutes.
- Step 7: Remove from the oven and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.