My Roasted Brussels Sprouts

Brussels sprouts are a much-maligned vegetable yet steamed or roasted I just love them.  Roasting brings out their sweetness, and my roasted Brussels sprouts are an easy, festive dish that, with an assist from walnuts, cranberries, and shallots, will give you a Holiday side destined to get others to enjoy Brussels sprouts as much as I do.   It is no accident Brussels sprouts show up around the Holidays. They are one of nature's sources of vitamin C and being cruciferous veggies to boot, they bring a slew of phytonutrients and minerals that our bodies need as the sun disappears over the winter horizon earlier and earlier. Try them!

AuthorAnn Gaffney
RatingDifficultyBeginner

Add EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.

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Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 2 pt punnets Brussels Sprouts
 4 shallots peeled and quartered
 2 tbsp extra virgin olive oil
  cup walnut pieces( see Ann’s Tips)
 3 tbsp unsweetened dried cranberries
 sea salt to taste
 ¼ lemonoptional
1

Preheat oven to 425F/170 C. Line a baking sheet with parchment paper. Set aside.

2

Top and tail the sprouts removing any tough outer leaves. Halve them lengthwise

3

Add EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated. Tip vegetables onto the prepared baking sheet and spread out into a single layer. Bake on a center shelf for 15 minutes.

4

5. Add the walnuts to the pan and mix in turning the baking vegetables as you go. Bake another 10-15 mins or until the sprouts and shallots are a looking caramelized and the nuts a touch browned. Remove from the oven. If desired squeeze the lemon wedge over the vegetables. Add the cranberries and toss together. Serve.

Ann's Tips
5

if you use whole walnuts, dry roast them in a heavy pan, chop lightly, and add to the sprouts along with the cranberries.

Ingredients

 2 pt punnets Brussels Sprouts
 4 shallots peeled and quartered
 2 tbsp extra virgin olive oil
  cup walnut pieces( see Ann’s Tips)
 3 tbsp unsweetened dried cranberries
 sea salt to taste
 ¼ lemonoptional

Directions

1

Preheat oven to 425F/170 C. Line a baking sheet with parchment paper. Set aside.

2

Top and tail the sprouts removing any tough outer leaves. Halve them lengthwise

3

Add EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated. Tip vegetables onto the prepared baking sheet and spread out into a single layer. Bake on a center shelf for 15 minutes.

4

5. Add the walnuts to the pan and mix in turning the baking vegetables as you go. Bake another 10-15 mins or until the sprouts and shallots are a looking caramelized and the nuts a touch browned. Remove from the oven. If desired squeeze the lemon wedge over the vegetables. Add the cranberries and toss together. Serve.

Ann's Tips
5

if you use whole walnuts, dry roast them in a heavy pan, chop lightly, and add to the sprouts along with the cranberries.

My Roasted Brussels Sprouts

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