Roasted Brussels Sprouts With Cranberry Brown Butter
|Brussels sprouts||4 Pound, halved lengthwise|
|Extra virgin olive oil||6 Tablespoon|
|Kosher salt||To Taste|
|Freshly ground pepper||To Taste|
|Cranberries||1⁄2 Pound (Fresh Or Thawed Frozen)|
|Pure maple syrup||3 Tablespoon|
|Finely grated fresh ginger||1 Tablespoon|
|Finely grated fresh ginger||1 1⁄2 Teaspoon|
|Shallot||1 Large, minced|
|Chopped thyme||1 Teaspoon|
1. Preheat the oven to 400° On 2 large rimmed baking sheets; toss the Brussels sprouts with the oil and season with salt and pepper. Roast for about 40 minutes, stirring halfway through, until the sprouts are tender and browned in spots.
2. Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 minutes.
3. In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 minutes. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the cranberry butter to a bowl, add the Brussels sprouts and toss. Season with salt and serve.