Festive holiday side dish suitable for nearly every special diet: roasted Brussels sprouts!
I confess, I hate Brussels sprouts. It’s not my fault, I’m pretty sure I have the gene that makes cabbage and Brussels sprouts taste bitter. But since I know that they’re really good for me, I still buy them when they’re in season, ever searching for the magic preparation that will make them my friend. I found it for my nemesis cauliflower, so I’m convinced I’ll crack the code for this too.
I was hoping these would come out crispy and caramelized. I realized as they were roasting that the moisture from the cranberries was steaming them. So, not the exact result I had envisioned but they were a big hit with my recipe tasters. For those of you who don’t have the gene, this is a delicious recipe for roasted Brussels sprouts, plus it’s really pretty and super easy!
If you’re following the migraine diet or have nut allergies, used toasted pepitas (pumpkin seeds) instead of pecans. Omit the orange extract if on the migraine diet, as oranges can be a trigger. If you’re following Whole30, omit the maple syrup. If you’re on a very low sodium or salt-free diet, omit the sea salt. If you have diverticulitis, skip the cranberries, as they have tiny seeds inside that can cause a flare-up.
You might also like:
Roasted Brussels sprouts with balsamic vinegar by White on Rice Couple
Roasted Brussels sprouts in a cast-iron skillet by Simply Recipes (I am trying her method next)
Brussels sprouts with bacon, garlic, and shallots by Cooking Light