Made at Home: Rosemary & Cranberry Brussels Sprouts

Have some cranberries and rosemary still lying around after making last week’s festive ginger tea? Try this quick recipe. Combine brussels sprouts (cut and washed, stems removed if you’d prefer) and cranberries in a bowl. Toss to coat in rosemary brown butter sauce (like the one made here) and place in a shallow baking dish. Heat at 350 degrees for about an hour, turning halfway through cooking time. That’s it! Another super easy red & green recipe perfect for the holiday season.


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