Prepare to revolutionize your vegetable game with a mind-blowing Brussels sprouts recipe that will make even the pickiest eaters beg for seconds! This isn't just another boring side dish - it's a culinary adventure that combines the earthy crunch of roasted Brussels sprouts with the sweet burst of cranberries, creating a flavor explosion that will tantalize your taste buds and elevate your dinner table from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Trim the ends of the Brussels sprouts and slice them in half lengthwise. Ensure all sprouts are roughly the same size for even cooking.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. This will help them caramelize and develop a crispy exterior.
- Roast in the preheated oven for 15-20 minutes, or until the edges are crispy and golden brown, and the sprouts are tender when pierced with a fork.
- During the last 5 minutes of roasting, sprinkle the dried cranberries over the Brussels sprouts to warm them and slightly plump them up.
- If using walnuts, toast them in a dry skillet over medium heat for 2-3 minutes until fragrant, being careful not to burn them.
- Remove the baking sheet from the oven and transfer the roasted Brussels sprouts and cranberries to a serving dish.
- Sprinkle the toasted walnuts over the top if desired, and give a final light seasoning of salt and pepper.
- Serve immediately while hot and crispy, enjoying the sweet and savory flavor combination.
Tips
- Always choose fresh, firm Brussels sprouts with tight, bright green leaves to ensure the best flavor and texture.
- The key to crispy sprouts is cutting them in half and placing them cut-side down on the baking sheet. This creates that irresistible caramelized exterior.
- Don't overcrowd the baking sheet - give your sprouts space! Crowding will steam them instead of roasting, preventing that desirable crispy texture.
- For extra flavor depth, consider adding a drizzle of balsamic vinegar or a sprinkle of parmesan cheese in the last few minutes of roasting.
- Want to make this dish ahead? You can prep the sprouts earlier in the day and roast them just before serving to maintain their crisp texture.
- The optional walnuts add a delightful crunch and nutty flavor, but feel free to experiment with pecans or almonds for variety.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
