ROASTED CRANBERRY BRUSSELS WITH SWEET POTATO, LEEKS & FENNEL

ROASTED CRANBERRY BRUSSELS WITH SWEET POTATO, LEEKS & FENNEL

Brussels Sprouts get a bad rap!  But cook them properly with the right combination of ingredients, including the unexpected flavour of fennel, and you’ll convert any hater! It’s a pretty dish to add to your table with the bright pops of cranberry in the orange and green.

This combination would be delicious served chilled (as a salad), as well!

 

INGREDIENTS

  • ½ lb (about 2 cups) Brussels Sprouts, cut in half
  • ½ Fennel bulb, sliced in half and then into ¼” thick pieces
  • 1 Leek, sliced in half and then sliced into ¼” thick pieces
  • 1 Sweet potato, medium-sized /cut into cubes (similar in size to half a brussels sprout)
  • 1 cup Cranberries, fresh
  • ¼ cup Olive oil
  • 1 Tbsp Maple Syrup
  • Zest of 1 Lemon
  • 1 ½ tsp Fennel seed, crushed slightly
  • ½ tsp Saturnalia spice blend
  • ¼ tsp Kosher Salt
  • ¼ tsp Black Pepper, ground

Topping

  • ½ tsp Fennel seed, toasted
  • ¼ cup Pine nuts, toasted
  • Balsamic glaze

DIRECTIONS 

  1. Preheat oven to 400°
  2. Trim the ends off the brussels sprouts and remove any yellow leaves.  Then, slice the brussels sprouts in half.
  3. Add all the ingredients to a large bowl and toss to coat all the veggies and cranberries evenly.
  4. Spread in a single layer on a stone baking tray or a prepared baking sheet and bake for 20-25 minutes until the sprouts and sweet potato pieces are fork tender.
  5. You can turn the broiler on for 1 minute when they’re done cooking if you desire more crispiness.
  6. While the veg mix is cooking, toast the fennel seeds with the pine nuts in a small pan, stirring often and being careful not to burn.  Transfer to a plate and allow to cool.
  7. Transfer to a serving dish and top with toasted pine nuts, fennel seeds, fresh fennel fronds and a drizzle of balsamic glaze.
  8. Enjoy!