Description
This Roasted Brussels Sprouts with Cranberries and Walnuts recipe offers a delightful balance of flavors and textures, combining the earthy taste of Brussels sprouts with the tartness of fresh cranberries and the crunch of toasted walnuts. Roasted to a crispy golden brown, this healthy side dish is perfect for holiday meals or a nutritious everyday treat.
Ingredients
Scale
Vegetables & Fruit
- 500 grams (about 1 pound) Brussels sprouts, trimmed and halved
- 150 grams (about 1 cup) fresh cranberries
Nuts & Seeds
- 100 grams (about 1 cup) walnuts, roughly chopped
Oils & Vinegars
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Brussels sprouts: Wash the Brussels sprouts thoroughly under cold running water to remove any dirt. Trim off the ends and cut each sprout in half for even roasting.
- Prepare cranberries and walnuts: Rinse the fresh cranberries, discarding any soft or damaged ones. Roughly chop the walnuts to enhance texture and ensure they blend well with the other ingredients.
- Toss Brussels sprouts with seasonings: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss well to ensure all pieces are evenly coated with the seasoning and oil.
- Add cranberries, walnuts, and vinegar: Add the rinsed cranberries and chopped walnuts to the bowl. Drizzle the balsamic vinegar over the mixture and toss again gently to incorporate all ingredients uniformly.
- Roast the mixture: Spread the Brussels sprouts mixture evenly onto a baking sheet in a single layer. Roast in a preheated oven at 200°C (400°F) for about 20 minutes. Stir the vegetables halfway through roasting to promote even browning.
- Finish roasting: Stir the mixture again and return it to the oven for another 10 to 15 minutes. Continue roasting until the Brussels sprouts are golden brown, crispy on the edges, and tender on the inside.
- Serve: Remove the baking sheet from the oven and let the roasted Brussels sprouts cool for a few minutes. Serve warm as a delicious and nutritious side dish.
Notes
- For extra crunch, you can toast the walnuts separately before mixing.
- If fresh cranberries are unavailable, frozen cranberries can be used but avoid thawing them to prevent excess moisture.
- You can add a pinch of red pepper flakes for a mild spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
