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
Roasted Brussels sprouts with fresh cranberries and toasted pecans
- 28 ounces Brussels sprouts fresh
- 8 ounces cranberries (whole) fresh
- 2 ounces pecans (1/2 cup), raw (omit for migraine diet, can sub toasted pepitas)
- 1/4 cup olive oil (extra virgin)
- 1 tbsp maple syrup (omit for Whole30® diet)
- 1/2 tsp orange extract (omit for migraine diet)
- Preheat oven to 400F/200C/gas mark 6.
- If sprouts are still on the stalk, twist to remove or use a sharp paring knife. Use only the smallest sprouts that are very firm. Remove any funky leaves.
- Wash and drain Brussels sprouts and cranberries.
- Slice Brussels sprouts in half. Add to a large oven-safe baking dish with the drained cranberries.
- Whisk olive oil, maple syrup, and orange extract (if using). Drizzle over the Brussels sprouts and cranberries and mix well, tossing to coat. Sprinkle with sea salt and cracked black pepper.
- Roast for 15 minutes, stir. Roast for another 15 minutes, stir. Taste to see if they are tender enough. If not, roast another 5-10 minutes.
- Meanwhile, toast the pecans (or pepitas) in a dry skillet over low-medium heat until toasted. Turn off and let sit.
- Sprinkle nuts or seeds over the Brussels sprouts before serving.