So, I have decided to put some recipes here that are really dear to me as they are easy, healthy and work really great for Shabbat. The pictures for this post are made by a talented friend of mine, Lel.
Brussels sprouts are such a versatile vegetable! You can have it in a salad, in soups, shaven raw, or roasted like I really love them! I am sure I said it about a million times already.
Prep Time: 20 minutes
Roasting Time: about 30-40 minutes depending on your oven
Serves 3 as an appetizer
1 lb. Brussels sprouts
1-2 small shallots
1-2 tbsp. raw cranberries, can be frozen. Washed.
1 tsp of silan or regular honey
Spices to taste: salt, freshly ground black pepper, turmeric, chipotle pepper, dried basil, za’atar
Clean the sprouts thoroughly removing at least 2 outer leaves and washing them in a bowl of water several times, cutting them in half. If the sprouts are big enough, you can cut out the tougher stems a little bit.
But shallots into small pieces.
Preheat your oven to 450 F.
In a small heated pan add butter and shallots and sauté just for a minute or two, add cranberries and sauté for another 2-3 minutes, stirring frequently.
Put the Brussels sprouts in a baking dish (preferably glass), add the cranberry shallot mixture and mix together with the spices of your choice. Make sure all the sprouts are equally covered with the buttery mix.
Roast for about 30-40 minutes depending on how crispy or not you like your vegetables. Stir once during this time. Enjoy!