You either love ‘em or hate ‘em.
I personally love them, and so does Bill.
I found out that my mom isn’t a fan. It’s because of the bitterness you get with them sometimes.
If that’s your issue with Brussels sprouts – you’re in luck. The sweetness of the dried cranberries completely cuts out any bitterness that you might otherwise find on your palette.
I made these to go with a baked ham I prepared for a Food.com assignment.
That’s a flavor combination I could eat over and over again!
This will make the perfect accompaniment to your Thanksgiving turkey, Christmas ham, or anytime you need a healthy and delicious side dish.
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ⅛ teaspoon granulated garlic
- 2 tablespoons extra-virgin olive oil
- ½ cup dried cranberries
- ¼ cup pecans, chopped
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss Brussels sprouts with salt, pepper, granulated garlic, and oil. Place on a rimmed baking sheet and roast for about 30-35 minutes, stirring once or twice. Roast Brussels sprouts until golden brown, crisp on the outside, and tender on the inside. During the last 5-7 minutes of cooking time, stir in cranberries and pecans.
- Serve immediately.
Recipe slightly adapted from Whole Foods