40 mins
Brussels Sprouts with Cranberries
Recipe by Graham
Don't serve dinner without my spruced up Brussels Sprouts. They taste great and are superbly low in 'points' if you're on a diet (just 3 Weightwatchers ProPoints per serving)
Brussels Sprouts 
Brussels Sprouts with Pancetta Ingredients for Brussels Sprouts with Cranberries
Currently displaying quantities in US Imperial Measurements
How to Cook Brussels Sprouts with Cranberries
- Cook the sprouts in unsalted water (don't forget to change the water halfway through cooking). Lightly grease an 8"x8" (20cm x 20cm) baking dish with butter. Place the Brussels sprouts at the bottom of the dish.
- Combine the maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl and mix well. Pour this over the sprouts then stir in the cranberries. Cover the dish and bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for about 30 minutes until tender and bubbly (If you can't find fresh sprouts, use frozen ones that have been thawed, but decrease the cooking time to about 15-20 minutes)
GRAHAM'S HOT TIP:
If you can get fresh cranberries, all the better, but you'll need to adjust the weight. Two good handfuls should work!
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