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Roasted Brussels Sprouts with Cranberries

Roasted Brussels Sprouts with Cranberries

There are two kinds of people in this world: Those who adore Brussels sprouts and those who most decidedly don’t—and this just might be the dish to convert Brussels-sprouts-haters to ardent devotees.

This recipe transforms those all-too-often mushy little cabbage balls into a medley of slightly crispy roasted globes. The addition of dried cranberries and roasted pecans tame the bitterness of the roasted Brussels sprouts—even those most dedicated to detesting Brussels sprouts may find a soft spot for these.

INGREDIENTS
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (or other sweet vinegar like rice vinegar or a reisling vinegar)
1 –1 ˝ pounds Brussels sprouts (4 cups or so)
˝ cup dried cranberries
1 cup pecan halves
Course sea salt or kosher salt

1. Preheat the oven to 425F. Lightly grease a baking pan with olive oil.

2. Drizzle the oil and vinegar over the Brussels sprouts in a large bowl and toss gently to coat. Arrange the sprouts in a single, uncrowded layer on the prepared pan.

3. Roast for about 35 minutes, tossing in pecans and cranberries halfway through. Shake the pan occasionally for even cooking.

4. Transfer the sprouts to a serving bowl, stir in cranberries and pecans, and sprinkle with salt. Serve immediately.

Variation: Add chunks of butternut squash to brussels sprouts before roasting.

MORE THANKSGIVING IDEAS
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Thanksgiving Decorating with Nature
Spicy Sweet Potato Patties

Read more: Food, All recipes, Side Dishes, , , ,

Inspired by Serving Up the Harvest, by Andrea Chesman (Storey Publishing, 2005).

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

34 comments

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4:53AM PST on Mar 1, 2014

This appears to be excellent! Have to try it very soon. I am eating according to the moon
phases and "Blossoms" will be end of next week. Therefore I have to be a little bit patient yet!!

5:41AM PST on Dec 4, 2013

I love Brussels sprouts anyway but with cranberry and pecans... heaven :-)

8:34AM PST on Nov 6, 2012

...was working on my menu for Thanksgiving and Melissa your posting/recipe for those little sprouts couldn't of came at a more perfect time--I wanted something different and the cranberries are the perfect touch too compliment a turkey--Happy THANKSgiving!!

7:38AM PDT on Nov 2, 2012

Having just purchased Brussels in my attempt at "healthy eating" - this recipe looks easy and fun. Just in time for me to enjoy! Thanks.

6:59AM PDT on Oct 18, 2012

Sounds delicious!!

4:55PM PDT on Oct 17, 2012

sounds better than boiled

4:44PM PDT on Sep 13, 2012

Thank you for sharing.

7:26AM PDT on Jul 8, 2012

Yummy!! Thanks for sharing! Love those little sprouts!!

7:23PM PDT on Apr 23, 2012

noted

7:34AM PDT on Apr 23, 2012

thanks

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

but they're great if you like to wear dark colors!

I already do this every morning haha

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