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.
Danae @ Recipe Runner
The cinnamon, cranberries, and almonds are so festive and perfect for the holidays!
fabiola@notjustbaked
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.
Meagan @ A Zesty Bite
I love brussels sprouts but I've never put cinnamon on them. Definitely saving this recipe for my next round of roasting.
Liz+@+Tip+Top+Shape
Oh, I love this!!! Brussels sprouts are one of my favorite vegetables but I never thought to put cinnamon with them!
Angie Lamb
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!
Rose | The Clean Dish
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 🙂
Nikki+@+NikSnacks
Okay. I'm sold. I'm putting cinnamon on the next Brussels I roast! These look amazing.
Kim+Beaulieu
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.
Susan
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.
Stephanie+@+Back+For+Seconds
I absolutely LOVE brussels sprouts! I realize I am in the minority, but I don't care. More for me!