Belgian Tripel Butter Roasted Cranberries & Brussels Sprouts
Cranberries and Brussels sprouts coated in delicious Belgian tripel butter, roasted and served with a drizzle of honey and orange zest.
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Servings: 4 servings
Calories: 191kcal
Ingredients
- 1 lb Brussels sprouts
- 1 cup fresh cranberries
- ½ stick butter
- 6 oz Belgian tripel ale
- 1 tablespoon honey plus more to drizzle over plated dish
- zest of one orange zest at the time of serving
- salt and pepper to taste
Instructions
- Rinse the Brussels sprouts and cranberries, trim the stems of and cut in half any larger Brussels sprouts.
- Blanch the Brussels sprouts in a boiling pot of water with salt added (about 3 min), then remove and strain.
- In a small sauce pan over medium high heat bring the Belgian triple to simmer and let reduce by half.
- Turn the heat down to medium low and add the butter. Stir a few times as it melts into the beer reduction.
- Remove from heat and let cool off.
- Turn the oven on to 425°F.
- In a mixing bowl combine the cranberries and drained Brussels sprouts. Season with salt and pepper. Add the 1 tablespoon of honey and the cooled off Belgian tripel butter. Mix well to evenly coat the cranberries and Brussels sprouts.
- Spread over a large parchment paper lined baking sheet (or two quarter sheets) and roast for 20-25 minutes.
- Serve on a shallow platter, drizzle with extra honey, sprinkle fresh orange zest and enjoy.
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 191mg | Fiber: 4g | Sugar: 7g
