Roasted Brussels Sprouts with Cranberries and Pecans

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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.

Roasted Brussels Sprouts with Cranberries and Pecans
serves 4 as a side dish

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

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.

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