Roasted Brussels Sprouts with Fresh Cranberries

One thing I love about the fall is the seasonal food, specifically the veggies. Things like root vegetables, winter squash, and brussels sprouts. They make a great side dish to any entree, and they are wonderful additions to soups and stews.

I made a couple of dishes for our family Thanksgiving meal. Today, I’m sharing the recipe for my roasted brussels sprouts with fresh cranberries. This recipe was adapted from Dr. Jolene Brighten’s cranberry brussels sprouts, but I made a few tweaks. It was a hit at our Thanksgiving meal. I kind of thought I would have a lot of leftovers, but most of the brussels sprouts were gone!

I love the combination of cranberries with brussels sprouts. The cranberries offer a refreshing, tangy addition. I also added some wild orange essential oil for another burst of flavor.

This is a very easy dish to make anytime, but it’s great around the holidays. It’s super vibrant and colorful, and the green and red are perfect for Christmas!

Roasted Brussels Sprouts with Fresh Cranberries

Ingredients

• 2 lb brussels sprouts, halved
• 8 oz fresh cranberries
• 1-2 tablespoons pure maple syrup
• 2 slices bacon, chopped (optional)
• 2 drops CPTG wild orange essential oil

Directions

1. Heat oven to 350 degrees.
2. In a medium pan heat 1 tbsp olive oil or coconut oil.
3. Add brussels sprouts and bacon and cook on medium for 5 minutes.
4. Add cranberries and cook for 3 more minutes.
5. Transfer to baking dish and bake for 20-25 minutes or until brussels sprouts are fork tender.
6. Combine 1-2 tbsp maple syrup with 2 drops wild orange essential oil.
7. Remove from sprouts and cranberries from oven and toss with maple syrup.
8. Serve and enjoy!