Since I started seeing Brussels sprouts at the market in October I’ve probably consumed five pounds on my own. I just can’t get enough of these little gems. When prepared properly, they are crisp. Not mushy. They have a pleasantly fresh and clean flavor that adapts well to many other flavor combinations. I’ve said before on this blog, and I’ve said it to just about every person I’ve ever met: if you think you don’t like Brussels sprouts it’s probably because you’ve only had them over cooked. Most likely boiled to a stinky mush. It’s okay to boil Brussels sprouts, but only for about 5 minutes. They’re much tastier when they’re left mostly crisp so you get a nice crunch when you bite them. My favorite way to prepare Brussels sprouts is to roast them. A bit of oil and a bit of salt. Lovely.
I wanted to make a dish that would be more impressive for a holiday table. Brussels sprouts are at the height of their season right now and won’t stick around for long. So I vote for this dish to be on everyone’s Thanksgiving table. I don’t know enough about Hanukkah traditions, but I sure bet this dish would fit right in. Brussels sprouts are green and cranberries are red, so this is also a perfect Christmas centerpiece. Convert your friends, and maybe even yourself, to a Brussels sprouts lover with this pretty dish. Hurry up and try them before they’re out of season!
Fresh cranberries are tart, so if you can’t handle that flavor, then use dried cranberries instead. They have a more sweet note to them. Either way, these two highly seasonal foods work together to create a stunning dish that is pleasing to both the eyes and the palate. Major bonus: Brussels sprouts are considered a super food, which means they are packed with all kinds of vitamins and nutrients, even after they’ve been cooked.
Save RecipeIngredients
- 1 pound Brussels sprouts
- 1/2 cup pecan halves
- 1/2 cup fresh cranberries, or 1/4 cup dried cranberries
- 1 tablespoon olive or grapeseed oil
- 1 teaspoon kosher or sea salt
- 2 tablespoons grated parmesan cheese
- 1 tablespoon lemon juice
Instructions
- 1. Preheat oven to 400 degrees F.
- 2. Slice off the stem end of each sprout, remove any wilted outer leaves, and cut into quarters.
- 3. On a sheet tray, combine the brussels sprouts, pecans and cranberries.
- 4. Drizzle with the oil and salt, and toss to coat.
- 5. Roast in the oven, uncovered, for 20 minutes, stirring once.
- 6. Remove from the oven and toss with the parmesan cheese and lemon juice.
9 Comments on Roasted Brussels Sprouts with Cranberries and Pecans
6Pingbacks & Trackbacks on Roasted Brussels Sprouts with Cranberries and Pecans
- […] Roasted Brussels Sprouts with Cranberries and Pecans – This dish combines the flavors and colors of the season to brighten your holiday food table and […]
- […] and a half of new potatoes. So I did what I do best, I cooked them up using my favorite method: roasting. New potatoes are young potatoes, so they have a thinner skin than grown up potatoes and a softer […]
- […] woke up this morning with a hankering for roasted brussels sprouts so that’s what I ate first thing in the morning! Along with scrambled eggs, of course. It […]
- […] was daydreaming of Autumn and all the things it brings. Like hot cocoa, cheesy soup, roasted veggies, and fancy parties with cheese platters. I guess I’m mostly wishing for the Fall foods! I […]
- […] squeezed orange juice and honey as the sweeteners, and there is no red food coloring to be found. Roasting is my favorite way to prepare most vegetables, and fruits get the same depth of flavor when […]
- […] is all served atop a bed of seasonal roasted vegetables. Garnish with micro greens because they’re fancy, cute, and a current trend in food […]
David
November 22, 2013 at 12:41 pm (5 years ago)Linda had a little Lamb
December 17, 2013 at 9:00 am (5 years ago)Gayla
December 22, 2013 at 11:41 am (5 years ago)