Brussels Sprouts w/ Cranberry Pomegranate Chutney
Created by Andrea Kimmich-Keyser Winner of DTE Shopper Cooking Contest January 2010Serves: 4 – 6 • Course: Side Dishes • Season(s): Fall
Ingredients
- 1 pound Brussels sprouts
- olive oil
- 1 1/2 cup cranberries
- seeds from 1/2 pomegranate
- 3/4 cup packed brown sugar
- 2 tablespoons minced peeled ginger
- 2 tablespoons pomegranate juice
- 3/4 teaspoon cinnamon
Instructions
Preheat oven to 400˚. Place Brussels sprouts on a large baking sheet. Toss with olive oil, salt and pepper. Roast until tender and gently browned, turning once about 15-20 minutes.
While sprouts are roasting, combine all remaining ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar until cranberries pop. Increase heat to high and boil for three minutes.
Place Brussels sprouts in bowl and either circle it with chutney or toss.