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Prep Time: 1½ Hours
Yields: 12 Servings

Everyone knows that Thanksgiving just wouldn’t be right without magnificent side dishes, and this recipe is perfect for your next holiday feast. Roasting the Brussels sprouts brings out a nutty sweetness that is complimented by the flavors of cranberry, brown butter and cane and maple syrups.

4 pounds Brussels sprouts, halved lengthwise
½ pound fresh cranberries
½ pound unsalted butter
⅓ cup extra virgin olive oil
kosher salt and ground black pepper to taste
granulated garlic to taste
1 cup diced onions
½ cup diced celery
½ cup diced red bell peppers
½ cup diced yellow bell peppers
2 tbsps minced garlic
¼ cup maple syrup
3 tbsps cane syrup
2 tbsps finely grated ginger
2 tbsps finely grated orange zest
1 tsp chopped thyme

Preheat oven to 400°F. Place Brussels sprouts on a large, rimmed baking sheet and toss with olive oil. Season with salt, pepper and granulated garlic then roast 50 minutes or until tender and browned in spots, stirring halfway through. Remove from oven, set aside and keep warm. In a 1-gallon saucepan, cook butter until deep golden. Add onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or just until wilted. Add cranberries, syrups, ginger and orange zest. Cook over medium-low heat approximately 10 minutes or until cranberries break down and thicken, stirring constantly. Remove from heat, stir in thyme and set aside. In a large bowl, combine Brussels sprouts and sauce and toss to coat. Adjust seasonings to taste using salt, pepper and granulated garlic. Serve warm alongside your favorite holiday entrée.
































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