Roasted Brussels Sprouts with Cranberries

Anyone who’s ever turned their back on Brussels sprouts should try this colourful recipe, adapted from Homegrown. It’s a snap to make, looks beautiful on the plate and the sweetness of the maple dressing on the roasted vegetables complements the tartness of the cranberries.

4 cups (1L) Brussels sprouts, bottoms trimmed, cut in half

⅔ cup (160 mL) fresh or frozen cranberries

2 tbsp (30 mL) canola oil

Salt and pepper to taste

subheading: Dressing:

1 tsp (5 mL) whole grain Dijon mustard

2 tbsp (30 mL) pure maple syrup

1 tbsp (15 mL) apple cider vinegar

Directions at thestar.com

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