Brussels Sprouts with Cranberries and An Asian Spin

Pretty in deep red -- cranberries with Brussels sprouts.

I think of fresh cranberries as nature’s own holiday ornaments.

With their striking deep red hue, you can’t help but notice them no matter where they pop up.

Including in this dish of “Asian Roasted Brussels Sprouts with Cranberries” from the October 2011 issue of Coastal Living magazine.

The original recipe calls for dried cranberries. But when fresh are abundant at this time of year, why not use those instead, right?

That’s just what I did in this easy dish that’s great served warm or at room temperature.

Brussels sprout halves get blasted in the oven until they’re tender and a little browned around the edges. Then, mix up a simple dressing of cranberries that have been steeped in a little sugar syrup, along with fish sauce, canola oil and chili-garlic sauce.

Toss the Brussels sprouts in the dressing for an Asian sweet-sour taste sensation.

The cranberries explode softly with a burst of bright, tangy juice when you bite into one.

It’s a perfect dish with which to dress up your holiday table.

Asian Roasted Brussels Sprouts with Cranberries

(Makes 3 cups, about four servings)

1 pound Brussels sprouts, halved and ends trimmed

1 tablespoon canola oil

2 tablespoons sugar

2 tablespoons water

1/2 cup dried cranberries or fresh cranberries

2 tablespoons fish sauce

1 teaspoon Asian chili-garlic sauce

1 teaspoon canola oil

Preheat oven to 425 degrees.

Place Brussels sprouts in a 15-by-10-inch jelly-roll pan; drizzle with 1 tablespoon, tossing to coat. Arrange sprouts on pan, cut sides down, and bake 25-30 minutes or until tender and browned.

Meanwhile, bring sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly to dissolve sugar. Remove from heat. Stir in cranberries, and let stand 10 minutes.

Whisk together fish sauce, chili-garlic sauce, and 1 teaspoon canola oil in a large bowl. Stir in cranberry mixture.

Add roasted Brussels sprouts to cranberry mixture, and toss to coat.

Adapted from a recipe in the October 2011 issue of Coastal Living magazine


More Brussels Sprouts Recipes: Bradley Ogden’s Buttered Brussels Sprouts with Chestnuts

And: Stir-Fried Brussels Sprouts and Pork in Black Bean Sauce

And: Chinese-Style Brussels Sprouts with Hoisin Glaze

More Recipes with Cranberries: Frozen Maple-Mousse Pie with Candied Cranberries

And: Sally Schmitt’s Cranberry and Apple Kuchen with Hot Cream Sauce

And: Ming Tsai’s Cranberry-Hoisin Chicken ‘N’ Rice

And: Zucchini, Carrot and Cranberry Muffins

And: Cranberry Coffee Cake

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Date: Wednesday, 21. December 2011 5:26
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19 comments

  1. 1

    A great side dish! I love Brussels sprouts when they are cooked in such a creative way. A great combination of flavors.

    Cheers,

    Rosa

  2. 2

    […] in the dressing for an Asian sweet-sour taste sensation. … … See original here: Food Gal » Blog Archiv » Brussels Sprouts with Cranberries and An … ← Retirement and Estate Preparation Checklist | Canola […]

  3. 3

    Wow, fish sauce and cranberries! I never ever think of that combination… fish sauce? Really? I love fish sauce…and brussel sprouts are my favorite veggies too. I got to try this. I’m truly intrigued!

  4. 4

    This sounds delicious. I LOVE cooking with fish sauce so generally anything that contains it catches my attention. Not to mention I am one of those people who actually has an affinity for brussels sprouts. I actually just made a version the other day with apples, cream and bacon that was a bit decadent.

  5. 5

    OMG my hubby LOVES roasted brussels sprouts! Can’t wait to try this recipe! I would’ve never thought to put Asian flavors in them!

  6. 6

    I love Brussels sprouts, especially roasted in the oven. I’m also a fan of cranberries, but I think I might go for the dried ones, just because I feel the fresh ones are really tart and they’re also a bit hard to pick up with a fork with they’re perfectly oval shell. Good for the cat to chase, though, when they go flying across the room. ;-)

  7. 7

    I’m currently obsessed with brussel sprouts and your cranberry and asian chili sauce mix sounds bright and tasty!

  8. 8

    Have you tried Red Boat fish sauce? It’s pretty remarkable stuff. ;-) And a friend of mine uses it with everything, brussel sprout included.

  9. 9

    I’m always down for any brussell sprouts variation! :)

  10. 10

    Mai: I have been using the Three Crabs brand of fish sauce. But I’ve heard so many raves aboutt he Red Boat one. I’ve got to look for it. Is it easy to find in Asian markets in the Bay Area?

  11. 11

    Oh! I just started to use Brussels sprouts…yours look very festive with the cranberries…delicious!
    Carolyn, Happy Holidays to you and your loved ones :-)

  12. 12

    I think you may have just sold me on brussel sprouts-a vegetable I am not particularly fond of! :P

  13. 13

    It’s rare to see fresh cranberries in recipes like this, unadulterated and whole. But I love it! What a fun twist!

  14. 14

    I don’t understand why some people don’t like brussel sprouts, I love them! Your version sounds lovely.

  15. 15

    I was just talking about Brussel Sprouts a couple of days ago with friends while having lunch together. Seems we all like them. This recipe sounds wonderful.

    So nice stopping by to visit with you!
    Kindly, Lorraine

  16. 16

    I love the sweet and sour Asian spin on these Brussels Sprouts. Definitely eat them with this type of sauce. Happy Holidays to you, Carolyn!

    ~ ray ~

  17. 17

    well carolyn! this is just the perfect christmas side dish! i like the twist, too–bravo. :)

  18. 18

    I have only recently come around to the idea that brussel sprouts can be different from the overboiled horrors of my youth. May try this.

  19. 19

    I ran across the original then found your version when I tried finding the original again to share with friends. In the spirit of sharing, try my adaptation born of a shortage of fish sauce and chili sauce on hand plus a desire to avoid sugar: replace the sugar with a teaspoon of pure maple syrup, reduce the water slightly (no need to dissolve sugar) and make the dressing with balsamic vinegar and Dijon mustard. Also yummy-licious!

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