Recipe of the Week - Thyme Roasted Brussels Sprouts with Cranberries

 I love brussels sprouts almost any way they are prepared.  They are not a vegetable that I grew up with.  I'm not sure why Mom never made them.  Maybe they weren't as readily available as they are today.  But we did eat cabbage and that's in the same family and I enjoyed that.  Still, I love them and cook them often.  I am always looking to find new ways to make them.  Often, I sauté them in olive oil.  That is my go-to way of preparing them. But I am always on the lookout for new brussels sprouts recipes.  I found this one online because I was looking up recipes for vegetables with cranberries.  I have made it several times and love it.  I made it for Christmas for the family, and no one complained, so I'll take that as a win.  If you like brussels sprouts and cranberries, then you will enjoy this!

Thyme Roasted Brussels Sprouts with Cranberries

1 lb. brussels sprouts, halved

2 Tbsp olive oil

S&P to taste

1 Tbsp fresh thyme or 1 tsp dried thyme

1 cup fresh cranberries

2 Tbsp Maple syrup

Preheat oven to 400.  Line a baking sheet with parchment paper. Toss sprouts in a bowl with olive oil, thyme, salt and pepper.  Transfer to the baking sheet in an even layer. Cook in the oven for 10 minutes.  Stir in cranberries.  Cook another 10 minutes.  Transfer to a serving bowl and drizzle with maple syrup.  Toss to coat.