Side Dishes

 

 

Baked Brussels Sprouts with Cranberries 

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Description:
This red and green side dish is the perfect accompaniment to your Christmas dinner.
Brussels sprouts are available year round; however, they are at their best from autumn through early spring when they are at the peak of their growing season. Cooking methods include boiling, steaming and roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will cut a cross in center of the stem to aid the penetration. Whatever cooking method is employed, overcooking is avoided.
Plant phytonutrients found in Brussels sprouts enhance the activity of the body's natural defense systems to protect against disease, including cancer.


Ingredients:
1 pound Brussels sprouts, steamed
3 tablespoons maple syrup
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon table salt
1/4 teaspoon black pepper
1/4 cup(s) dried cranberries


Directions:
Preheat oven to 375 degrees.

Coat an 8 X 8-inch baking dish with cooking spray, preferably olive oil.

Place Brussels sprouts in bottom of prepared pan. (Note: If you can't find fresh Brussels sprouts, use frozen ones that have been thawed; just decrease the cooking time below by about 10 to 15 minutes.)

Combine maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl; pour over Brussels sprouts.

Stir in cranberries and bake, covered, until tender and bubbly, about 30 minutes. Yields about 3/4 cup per serving.


Servings: 4


Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb


Category: Side Dishes

Submitted By: OK In Health



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