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Brussels Sprouts with Cranberries and An Asian Spin

Posted By foodgal On December 21, 2011 @ 5:26 am In Asian Recipes,General | 21 Comments

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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