CRANBERRY BRUSSELS SPROUTS

This one is just too pretty not to make. Plus we all know Thanksgiving can use some extra green! I like to cut the brussels sprouts in half to make it easier for people to eat. Plus, I can get my boys to put a few on their plate. If I get lucky they might even try them too! I think the key here is to let them soak in water for at least 30 minutes after cutting to help all the juices soak in!

INGREDIENTS

• 1 lb brussels spouts | cut in half
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1/4 tsp dijon mustard
• 1/4 cup dried cranberries
• salt & pepper to taste

DIRECTIONS

1. Preheat oven to 375°F.
2. Cut brussels spouts in half and soak for at least 30 minutes.
3. In a small bowl combine 2 tbsp maple syrup, 1 tbsp olive oil, 2 tbsp apple cider vinegar and 1/4 tsp dijon mustard and whisk.
4. Spray baking dish and drain brussels sprouts water. Add brussels sprouts to the dish.
5. Pour liquid mixture over brussels sprouts, season with salt and pepper and top with 1/4 cup of dried cranberries.
6. Bake for 40-45 minutes.

***Added bonus – these can be made ahead of time and baked when ready to eat. I like to leave them out 30 to 45 minutes prior to baking to get them back to room temperature.

enjoy!

much love-

danielle

xoxo