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