Prepare to revolutionize your side dish game with a Brussels sprouts recipe that's about to become your new obsession! Forget bland, mushy vegetables – this dish transforms humble Brussels sprouts into a crispy, golden masterpiece that combines the earthy crunch of perfectly roasted sprouts with the rich nuttiness of toasted walnuts and the sweet-tart pop of cranberries. It's a flavor explosion that will have even the most dedicated veggie-skeptics coming back for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle for even roasting.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating uniform pieces for consistent cooking.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on a large rimmed baking sheet, arranging them in a single layer to promote proper caramelization and prevent steaming.
- Roast the Brussels sprouts in the preheated oven for approximately 20-25 minutes, until they develop golden-brown edges and become crispy.
- During the last 5 minutes of roasting, sprinkle the chopped walnuts over the Brussels sprouts to lightly toast them and enhance their nutty flavor.
- Remove the baking sheet from the oven and immediately scatter the dried cranberries over the hot Brussels sprouts, allowing their warmth to slightly plump the cranberries.
- Transfer the roasted Brussels sprouts, walnuts, and cranberries to a serving dish, giving a final light toss to distribute ingredients evenly.
- Serve hot as a delicious side dish, garnishing with additional salt and pepper if desired.
Tips
- Cut and Dry: Ensure your Brussels sprouts are completely dry after washing to achieve maximum crispiness. Excess moisture prevents proper caramelization.
- Single Layer Magic: Never overcrowd the baking sheet! Give each sprout breathing room to ensure they roast, not steam. Use a large sheet pan or roast in batches if needed.
- Cut-Side Down: Always place the flat, cut side of the sprouts facing down on the baking sheet. This creates that irresistible golden-brown caramelization.
- Timing is Everything: Add walnuts in the last 5 minutes of roasting to prevent burning while still achieving a perfect toast.
- Season Boldly: Don't be shy with salt and pepper. Brussels sprouts can handle – and benefit from – generous seasoning.
- Serve Immediately: These sprouts are best enjoyed hot, straight from the oven when they're at peak crispiness. Pro Tip: For an extra flavor boost, try adding a drizzle of balsamic glaze or a sprinkle of parmesan cheese just before serving!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
