Roasted Brussels sprouts with cranberry brown butter from Food & Wine Annual Cookbook 2008: An Entire Year of Recipes (page 348) by Food & Wine and Dana Cowin and Kate Heddings

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Notes about this recipe

  • wkhull on January 11, 2021

    Unique taste with savory cranberry sauce. I only prepared 2# brussels sprouts, but kept the cranberry butter the same except reducing butter to only 1/2 stick. (One stick per pound of sprouts seems gratuitous.) Forty minutes is way too long for roasting; they were over-done at 20 minutes.

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