Put aside all of those childhood memories of Brussels sprouts. These roasted ones, with dried cranberries and toasted almonds, will knock your socks off!
I am willing to bet some serious cash that if anyone tries roasted Brussels sprouts, they will never (EVER!) boil or steam these mini cabbages again. The same can be said for shredded and sautéed Brussels sprouts, which first made me fall in love with these Thanksgiving-centric vegetables.
When I was a kid, “boiled” was the only option. No one seemed to know you could roast, grate or sauté them. That meant one thing and one thing only – my Brussels sprouts magically found their way from my plate to the dog’s bowl. This confession means that I’m going to have some serious groveling to do the next time I talk to my mum. But then I’ll remind her that her amazing gravy was better than anyone else’s!
There’s no need to get too fancy with roasted Brussels sprouts. A splash of olive oil with a sprinkle of salt and pepper is really all you need. But I couldn’t resist dressing them up for Thanksgiving. A sprinkle of ground cinnamon, and a dose of dried cranberries and slivered almonds adds just enough holiday flavor to make me a happy girl.
You’ll notice a few charred bits in the photos. No, I didn’t get distracted by Instagram, though that has been known to happen. Those little charred bits were on purpose. Believe me, they are too good to resist.
This recipe makes four (3/4 cup each) servings, but can be easily doubled for a bigger crowd. If you have a large baking sheet, a double or even triple batch should fit nicely.
A Helping of Healthy
Brussels sprouts are not only a fantastic autumn side dish, but they also boast a ton of healthy nutrients:
- If you’re conscious of calories and other nutrient counts, you’ll be happy to know that Brussels sprouts contain 45 calories, 3.4 grams of protein and 3.8 grams of protein per 1/4 pound (approximately).
- They are rich in several anti-oxidants, specifically ones shown to reduce the chances of prostate, colon and endometrial cancer.
- They are an excellent source of Vitamin C, boasting 140% of the recommended daily allowance per 1/4 pound.
- Brussels sprouts are also a good source of Vitamin A (think anti-oxidants and healthy eyes) and Vitamin K.
Other healthy Thanksgiving/autumn side dishes:
Cookin’ Canuck’s Mashed Potatoes with Bacon & Caramelized Onions {Low Fat}
Cookin’ Canuck’s Green Beans with Balsamic Roasted Shallots
Three Beans on a String’s Butternut Squash Apple Leek Gratin
Droolworthy’s Fall Harvest Salad with Maple Vinaigrette
Sweet Peas & Saffron’s Garlic & Parmesan Cauliflower “Mashed Potatoes”
Cinnamon Roasted Brussels Sprouts with Toasted Almonds
| Nutrition Facts | |
|---|---|
| Serving Size | ¾ cup | |
| Amount Per Serving | As Served |
| Calories 140kcal Calories from fat 58 | |
| % Daily Value | |
| Total Fat 6g | 9% |
| Saturated Fat 1g | 5% |
| Transfat 0g | |
| Sodium 174mg | 7% |
| Carbohydrate 20g | 7% |
| Dietary Fiber 6g | 24% |
| Sugars 9g | |
| Protein 5g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
These roasted Brussels sprouts will knock your socks off!
Ingredients
- 1 lb. Brussels sprouts, trimmed & cut in half lengthwise
- 1 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/3 cup dried cranberries
- 3 tbsp slivered almonds
Instructions
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
- In a medium-sized bowl, toss the Brussels sprouts with the olive oil, cinnamon, salt and pepper until coated. Transfer to the baking sheet.
- Roast until the Brussels sprouts are starting to brown and are just tender when pierced with a fork, about 20 minutes.
- Add the dried cranberries and slivered almonds to the pan. Cook for additional 5 minutes. Serve.
Recipe Notes
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Kim+(Feed+Me,+Seymour) says
Brussels sprouts are a really hard sell in our house. I’ve roasted them with honey once and they flew but I really had to do some smooth talking. I definitely think these cinnamon roasted ones would go over well. Thanksgiving side dish, for sure!
Alice @ Hip Foodie Mom says
I’ve drizzled some honey over my roasted brussels sprout before so I know THIS with the cinnamon and cranberries is going to be amazing!! Trying this recipe!! and LOVE!
Amanda says
What a genius addition. I would never have thought of cinnamon… but now I have to run to the store and get some brussel sprouts so I can try this! I LOVE a good char on mine too. 🙂
Marjory+@+Dinner-Mom says
These look fabulous. I must confess my crew doesn’t get enough exposure to brussels sprouts. I’m definitely going to make this for them!
claire+@+the+realistic+nutritionist says
I’m eating brussel sprouts AS WE SPEAK.
Sarah @ SnixyKitchen says
Agreed – the charred bits ARE the best part! I’m 100% convinced that the reason people claim to hate brussels sprouts is because of those boiled or steamed versions (or worse – the FROZEN ones). Your roasted sprouts are making me hungry, Dara!
Bea says
Oh yes, roasting is the ONLY way to make brussel sprouts and they are like candy. I never make enough for the family. I love how you added cinnamon, almonds, and cranberries to the mix. I must give it a try!
Catherine says
This is a beautiful side dish; perfect for the holidays. Catherine
Jennifer+@+Show+Me+the+Yummy says
Ok, ok, ok! I’ll try brussels sprouts! Seriously. These look great 🙂
Colleen+(Souffle+Bombay) says
I too am traumatized by the boiled sprouts (and other veggies) of my youth! The crazy part is my dad had an enormous garden…waaaay before anyone I knew of, everything came out of it. Just think farm to table but everything was boiled to death, lol! I say the more charred the better! Mmmm! You added cinnamon! How interesting, I so have to try that!
Stephanie+@+Back+For+Seconds says
I absolutely LOVE brussels sprouts! I realize I am in the minority, but I don’t care. More for me!
Susan says
I’m with you about roasted Brussels sprouts. That’s the only way I do them these days (other than raw in salads), and now I like them. I like bitterness in my beer but not in my Brussels sprouts. The way I do it is tossed with olive oil and black pepper. These sound like a great variation – all dressed up for special occasions.
Kim+Beaulieu says
I just love this recipe, it’s so gorgeous. I grew up never eating salads or many vegetables. We ate the same 3 all the time. Now that I’m older I love trying new recipes with all kinds of veggies. I can’t wait to sprinkle some cinnamon on my next batch. Gorgeous photos, the brussels sprouts just pop off the screen.
Nikki+@+NikSnacks says
Okay. I’m sold. I’m putting cinnamon on the next Brussels I roast! These look amazing.
Rose | The Clean Dish says
I have exactly the same experience with Brussels sprouts – crazy! My mom would only ever cook them (and serve with a tasty cream sauce) but I wasn’t “feeling it” until I started roasting them — now I’m hooked!! I sometimes make them as a snack. I love your slightly more festive version of it; adding cinnamon and almonds – genius! I’ll be making this very soon 🙂
Angie Lamb says
This looks wonderful. The charred bits ARE the best. I usually make mine with olive oil and pecans, but can”t wait to try this recipe for the holidays. Thanks for sharing!
Liz+@+Tip+Top+Shape says
Oh, I love this!!! Brussels sprouts are one of my favorite vegetables but I never thought to put cinnamon with them!
Meagan @ A Zesty Bite says
I love brussels sprouts but I’ve never put cinnamon on them. Definitely saving this recipe for my next round of roasting.
fabiola@notjustbaked says
It’s kind of cool, we never at brussels growing up. So I absolutely love them, they are one of my favorite Fall and Winter vegetables.
Danae @ Recipe Runner says
The cinnamon, cranberries, and almonds are so festive and perfect for the holidays!
Wayne+Scott says
What a wonderful recipe! Roasted vegetables are becoming a steady part of our table, most especially during the fall and winter months. As usual, a great recipe! Wayne
susan // the wimpy vegetarian says
I love Brusselies, but have never thought to add cinnamon! I have a bunch in the fridge right now and want to try this. It looks perfect with the cranberries 🙂
Jennifer | Bake or Break says
These look so good! Love the addition of cinnamon!
Aly ~ Cooking In Stilettos says
I love roasted brussel sprounts for the holidays – love that yours has a warming cinnamon kick to them!
Jenn @ Deliciously Sprinkled says
I can’t wait to make these cinnamon roasted brussels sprouts for Thanksgiving! Pinned 🙂
Andi says
I love Brussels sprouts fried which many of the bars and restaurants here in San Francisco do really well (great with a beer!) someone just made me roasted Brussels sprouts with garlic and lemon this week and I am convinced that roasting is a great way to eat them! Love the idea of adding cinnamon!
Jamee says
I’ve never eaten brussel sprouts & I made this recipe yesterday to take to my family dinner last night. They were awesome…Loved them & Loved the Char.
What I didn’t like was the smell of my house when I came back home last night.
Smelled like something was dead in there. Any suggestions for stinking my house all up?
Jennifer Stewart says
I love brussel sprouts! I am always so excited when I find them still on the stalk as well.. I have been roasting mine for a while, even though the older people around me want them boiled with butter and sugar in the water! GAG! I use lemon and bacon with mine but I have never heard of cinnamon! I can’t wait to try this recipe when my husband gets back in town! Thanks so much!!!
Melissa+from+HungryFoodLove.com says
It’s funny, I had brussels sprouts for the first time as an adult so I don’t have any bad memories. I’ve always had it in fancy, creative ways like this one which BTW I am loving the almond idea instead of any other nut. Awesome!
Ginny says
I am planning on making these with a Parmesan garlic chicken breast. Will that go together? I LOVE brussels sprouts, but I always cook them with savory ingredients. Thoughts? Could I substitute pecans for the almonds?
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