So who would have thought that the humble sprout would become so ‘popular’ ( you have to toss your hair and think ‘Wicked’ as you say this). Soggy sprouts are banished forever as their new, sexier, roasted cousins hit the scene. Add the cranberries and pecans and you a have new fantastic side for Thanksgiving and Christmas, as if there were not enough family favourites, green with envy (another Wicked reference), jostling for attention already.
Brussel sprouts with cranberries and pecans
- Two cups of Brussel sprouts, trimmed and cut into two
- Small pack of cranberries, and I found the frozen ones worked really well if fresh are not available
- 1/4-1/2 cup sugar ( or a jar of cranberry relish/compote would work too).
- Candied pecans, I found mine in Trader Joe's or regular pecan, as there is already sugar in the cranberries.
- olive oil
- salt and pepper to taste
- Toss brussel sprouts in olive oil and roast in a hot oven (425f) for 30 minute until cooked and crispy, turning half way through.Alternatively, parboil the sprouts for two to three minutes and simply crisp up in the oven. Keep an eye on them and turn them, or at the very least give the roasting tin a shake, half way through.
- Make the cranberry compote by adding the cranberries and a little sugar to a pan and heating gently. I try to add as little sugar as possible to just take the tartness out of the cranberries but also enough to allow it to make a sort of soft set jam, where most of the cranberries are still whole. I did not use all the cranberries and am excited to have a small amount left in my fridge for future use.
- To serve, put the sprouts in a pretty bowl and top with a mix of the pecans, as much of the cranberry mixture as you want to use.