Brussel Sprouts with Cranberried Brown Butter

HAPPY THANKSGIVING EVERYONE

Brussel Sprouts with Cranberried Brown Butter

Ingredients:
4 pounds brussel sprouts, halved lengthwise
6 T extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound fresh or thawed frozen cranberries
3 T. pure maple syrup
1 T. finely grated fresh ginger
1 1/2 t. finely grated orange zest
2 sticks (1/2 pound) unsalted butter
1 large shallot, minced
1 t. chopped thyme
Directions
Preheat the oven to 400 degrees. On 2 large-rimmed baking sheets, toss the brussel sprouts with the oil and season with salt and pepper. Roast for about 40 mins, stirring halfway through, until the sprouts are tender and browned in spots.
Meanwhile, in a small saucepan, combine the cranberries, maple syrup, ginger and orange zest. Cook over moderately low heat, stirring, until the cranberries break down and thicken, about 10 mins.
In a medium skillet, cook the butter over moderately high heat until deep golden, about 4 mins. Remove from the heat, add the shallot and thyme and stir into the cranberry sauce. Transfer the butter to a bowl, add the brussel sprouts and toss. Season with salt [if needed] and serve.

The cranberry brown butter can be refrigerated for up to 3 days. Gently reheat the butter before tossing with the brussel sprouts.

The corporation for which I work does not provide a budget that includes extra-virgin olive oil, or pure maple syrup, or shallots, or fresh ginger, so I had to make do with what I had. But the real thing here, should be just delicious.