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 (¾ 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 ¼ 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 ¼ 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:
Mashed Potatoes with Bacon & Caramelized Onions {Low Fat}
Green Beans with Balsamic Roasted Shallots
Printable Recipe
Cinnamon Roasted Brussels Sprouts with Toasted Almonds
Ingredients
- 1 pounds Brussels sprouts trimmed & cut in half lengthwise
- 1 tablespoon olive oil
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- â…“ 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.
Colleen+(Souffle+Bombay)
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!
Jennifer+@+Show+Me+the+Yummy
Ok, ok, ok! I'll try brussels sprouts! Seriously. These look great 🙂
Catherine
This is a beautiful side dish; perfect for the holidays. Catherine
Bea
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!
Sarah @ SnixyKitchen
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!
claire+@+the+realistic+nutritionist
I'm eating brussel sprouts AS WE SPEAK.
Marjory+@+Dinner-Mom
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!
Amanda
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. 🙂
Alice @ Hip Foodie Mom
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!
Kim+(Feed+Me,+Seymour)
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!