Roasted Brussels Sprouts, Walnuts and Cranberries

To be totally honest with you, I am a new convert to Brussels sprouts. I grew up in the day where, when your mom served you food, you had to eat it. Couldn’t leave the table until your plate was clean. Let’s just say I spent many long nights at the dinner table because of Brussels sprouts and zucchini…and I still don’t eat zucchini! However, on a recent trip, my good friend Ann-Marie ordered roasted Brussels sprouts. She made me try one. Like Mikey, I LIKED IT!!! Wow. After all these years, I’ve been missing out! Now I’m addicted. Only problem, my daughter is not sold. Now it’s her turn to spend long nights at the dinner table! Not that my generation would ever do that to our children…

Trim the bottoms of each Brussels sprout and remove loose outer leaves.

Cut in half and put in a single layer in a baking dish. Coat well with olive oil and sprinkle with sea salt, black pepper and 2 tablespoons of balsamic vinegar.

Roast at 400º, stirring often. After 30 minutes, add the walnuts to the sprouts and cook another 10-15 minutes. Brussels sprouts are done when you can easily pierce them with a knife.

Remove from oven, put in a serving bowl and add the cranberries, parsley and last tablespoon of vinegar. Mix well and serve immediately.

Ingredients:

1 bag of Brussels sprouts
Olive oil to coat
3 tbsp balsamic vinegar
Sea salt (to taste)
Black pepper (to taste)
½ cup walnuts, some lightly chopped
⅓ cup dried cranberries
2 tbsp fresh parsley, chopped

Serves four

Tips for Success

If you are a Brussels sprouts skeptic like I used to be, roasting is the way to win you over. High heat turns the outsides caramelized and sweet, nothing like the soggy boiled sprouts I remember from childhood.

• Pick small, tight sprouts. Look for firm, bright green heads that feel heavy for their size. Smaller sprouts are sweeter and more tender.
• Keep them in a single layer. Crowded sprouts steam. Use a big enough dish so each half has a little space.
• Cut side down to start. Laying them flat side down gives you that gorgeous browned surface. Then stir them often as the recipe says.
• Do not add the walnuts too early. Nuts burn quickly, which is why they only go in for the last 10 to 15 minutes.
• Save that last splash of vinegar. Adding the final tablespoon after roasting gives a bright, tangy finish that really wakes up the dish.

Ingredient Swaps and Variations

Pecans are a lovely swap for the walnuts, and toasted pine nuts work too. Dried cherries can stand in for the cranberries. If you like a touch of sweetness, drizzle a little honey or maple syrup over the sprouts along with the last tablespoon of vinegar. For a cheesy version, top the finished dish with some crumbled goat cheese or shaved parmesan. My family members who eat meat love it with a few pieces of crispy bacon tossed in at the end.

Make Ahead and Storage

You can trim and halve the sprouts up to two days ahead and keep them in a bag in the refrigerator. That makes this a great side for holiday dinners when oven time and counter space are tight. Leftovers keep in the refrigerator for 3 to 4 days. Reheat them on a baking sheet in a hot oven for 5 to 10 minutes to bring back some of the crispness. They are also surprisingly good cold, tossed into a green salad.

What to Pair It With

This side goes with just about everything. I love it next to roast chicken, a holiday turkey or a pork roast, and it fits right in on a vegetarian plate with wild rice and roasted squash. The colors make it a natural for Thanksgiving.

Frequently Asked Questions

How many sprouts are in a bag?

Most bags are about 12 ounces to 1 pound, which is just right for four people as a side.

Can I use frozen Brussels sprouts?

You can, but they will not get as crispy. Thaw them and pat them very dry first.

Why are my sprouts bitter?

Larger, older sprouts tend to be more bitter. Choosing small ones and roasting them until well browned brings out their natural sweetness.

Mandy

Roasted Brussels Sprouts with Walnuts and Cranberries

Balsamic roasted Brussels sprouts tossed with toasted walnuts, dried cranberries and fresh parsley. A sweet and tangy side dish that converts even sprout skeptics.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 bag Brussels sprouts about 12 oz to 1 lb
• olive oil to coat
• 3 tbsp balsamic vinegar divided
• sea salt to taste
• black pepper to taste
• 1/2 cup walnuts some lightly chopped
• 1/3 cup dried cranberries
• 2 tbsp fresh parsley chopped

Method

 

1. Preheat the oven to 400 degrees F.
2. Trim the bottom of each Brussels sprout and remove any loose outer leaves.
3. Cut the sprouts in half and arrange them in a single layer in a baking dish.
4. Coat well with olive oil, then sprinkle with sea salt, black pepper and 2 tablespoons of the balsamic vinegar.
5. Roast for 30 minutes, stirring often.
6. Add the walnuts and roast another 10 to 15 minutes, until the sprouts are easily pierced with a knife.
7. Transfer to a serving bowl, add the cranberries, parsley and the remaining tablespoon of vinegar, toss well and serve immediately.

Notes

Trim and halve the sprouts up to two days ahead to save time on busy days.