Thyme-Roasted Brussels Sprouts with Fresh Cranberries

Ingredients
  • 1 10 0z bag frozenBrussels sprouts
  • 2 tablespoons olive oil
  • 1 tsp each thyme, salt, pepper (to taste)
  • 1 cup fresh cranberries
  • 2 tablespoons pure maple syrup
  • 1/2 cup mixed raw almonds, raisins,
    dried cranberries, dried cherries

    Coat cranberries & sprouts with
    2 TB olive oil, salt, pepper, thyme
    Roast at 400 for approx 20 minutes.
    Remove from heat, and toss in 1/2 cup nut
    & dried berry mix, with 2 TB maple syrup.

    • Kale & Cranberry Saute

    --a merge of the Kale & garlic saute, and the brussels sprouts with cranberries.

    This is the same basic recipe as the brussels sprouts, only sauteed instead of baked.

  • 1 bunch fresh kale
  • 6 cloves garlic, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tsp each thyme, salt, pepper (to taste)
  • 1 cup fresh cranberries
  • 2 tablespoons pure maple syrup
  • 1/2 cup mixed raw almonds, raisins,
    dried cranberries, dried cherries

    Saute cranberries, garlic, spices,
    and kale stems in oil.
    Add leaves last.
    Add vinegar, and cook for another 1 or 2 minutes.
    Remove from heat and toss with maple syrup.
    Garnish with 1/4 cup dried fruit & nut mix.


    • Makes approx. 3 - 3 1/2 cups.
    Per half cup: Calories: 116, Carb: 16, Protein: 2, Fat 5, Sodium 245, Fiber 3

    vegan recipes