Roasted Brussels Sprouts with Cranberry Reduction

Preheat oven to 375.

Wash and trim Brussels Sprouts.

Cut Brussels in half and toss in a mixing bowl with Olive oil, sea salt and black pepper.

Place into a roasting pan, cover with foil and roast in the oven for 25 minutes.

Remove cover. Toss and continue roasting additional 35-40 minutes or until lightly browned.

While sprouts are roasting, bring cranberry juice and maple sugar to a boil.

Cook until reduced to one quarter the original amount.

Drizzle one or two tablespoons of Cranberry reduction on top of Roasted Brussels Sprouts.

  • Shu4sue

    I thought Brussels sprouts were in a class of veggies not good for hypothyroidism. I love them but stopped eating them .?

    • Yes, they are in the class of veggies called Cruciferous or *Brassicaceae* . Heat and salt deactivates their anti-thyroid properties (saute, roast, bake, steam, etc.).

      Wishing you health,
      Andrea Beaman, HHC, AADP, Chef

  • Pingback: I Hate Brussels Sprouts! | Andrea Beaman()

  • Christine Mann

    ooh, this is a FABULOUS idea! I am going to use the sugar free cranberry sauce that i make instead, just heated up and tossed with them! Thanks for the idea Andrea!! <3