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
Ingredients
- 1 pounds Brussels sprouts trimmed & cut in half lengthwise
- 1 tablespoon olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup dried cranberries
- 3 tablespoons 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.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Julia Stearns @ Healthirony
Oh my! This cinnamon roasted brussels sprouts with toasted almonds were delicious and so easy to make! Will have to try this for my family. Thanks so much!
Kara Mathys @Wellnessgrit
I prefer healthy food! And I’ll definitely try that cinnamon roasted brussels sprouts. My husband would love it! Thanks and kudos for this awesome recipe.
Bella Hardy
These cinnamon roasted brussels sprouts with toasted almonds looked soooo good, I had to try and make them. I used your suggestion and used 1/2 tsp ground cinnamon.
Jill Roberts @ WellnessGeeky
Wow! This cinnamon roasted brussels sprouts with toasted almonds recipe is incredible! I’m seriously so inspired right now. I need to add soy sauce to recipe and it would be perfect. Thx for sharing Dara!
Ginny
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?
Melissa+from+HungryFoodLove.com
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!
Jennifer Stewart
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!!!
Jamee
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?
Andi
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!
Jenn @ Deliciously Sprinkled
I can’t wait to make these cinnamon roasted brussels sprouts for Thanksgiving! Pinned 🙂
Aly ~ Cooking In Stilettos
I love roasted brussel sprounts for the holidays – love that yours has a warming cinnamon kick to them!
Jennifer | Bake or Break
These look so good! Love the addition of cinnamon!
susan // the wimpy vegetarian
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 🙂
Wayne+Scott
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