Thanksgiving RECIPES

Maple Balsamic Brussels Sprouts with Cranberries

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4-6 servings

25 minutes

1½ lbs fresh Brussels sprouts, trimmed and halved

2 tbsp olive oil

2 tbsp pure maple syrup

1 tbsp balsamic vinegar

¼ tsp sea salt

¼ tsp black pepper

½ cup dried cranberries

Optional: ¼ cup chopped toasted walnuts or pecans

DIRECTIONS

• Preheat the oven: to 400°F (200°C). Line a baking sheet with parchment paper.

• Prepare the sprouts: In a large bowl, toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until evenly coated.

• Roast: Spread the sprouts in a single layer on the baking sheet, cut side down. Roast for 20-25 minutes, stirring halfway through, until golden and caramelized.

• Add cranberries: Remove from oven and toss with dried cranberries (and nuts if using). The heat from the sprouts will slightly soften the cranberries.

• Serve warm: Drizzle with an extra touch of balsamic glaze if desired for extra flavor and shine.

Herb-Rubbed Turkey Breast

4 servings

2-3 hours