Quick Roasted Brussels Sprouts with Cranberries
Few veggie side dishes are as tasty as roasted Brussels sprouts. And they come with a major bonus: Brussels sprouts are full of rich fiber and good-for-you antioxidants.
Sometimes you’ll find Brussels sprouts that are still on the stalk. These will keep in your refrigerator longer than the sprouts that are already cut off.
You can even keep Brussels sprouts frozen for up to a year if you steam them for three to five minutes before packing in an airtight container.
The sweet tartness of dried cranberries in this dish works especially well with the earthy, roasted flavor of the vegetables. In general, dried cranberries add the perfect punch of color and flavor to any dish. They make for a beautiful presentation, too!
Quick Roasted Brussels Sprouts with Cranberries Recipe
- 1 lb Brussels sprouts, sliced in half
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- cracked pepper, to taste
- 1/2 cup cranberries, dried
- Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking spray.
- Trim stems and peel off any damaged leaves from Brussels sprouts. Halve any sprouts that are large in size and place in a large mixing bowl. Drizzle with olive oil then toss to coat completely.
- Transfer the sprouts to a rimmed baking sheet and sprinkle evenly with salt and pepper. Bake 18–30 minutes depending on size and desired tenderness. Be sure to shake the pan halfway through roasting to ensure the sprouts cook evenly. Remove from oven when sprouts are dark on the outside with a few crispy leaves and as tender as you like on the inside.
- Remove from the oven and transfer to a serving bowl. Toss with dried cranberries, test for seasoning then serve and enjoy!