Roasted Brussels Sprouts with Cranberries
Inspired by Serving Up the Harvest, by Andrea Chesman
There are two kinds of people in this world: Those who adore Brussels
sprouts and those who most decidedly dontand this just might be the dish
to convert Brussels-sprouts-haters to ardent devotees. This recipe
transforms those all-too-often mushy little cabbage balls into a medley of
slightly crispy roasted globes. The addition of dried cranberries and
roasted pecans tame the bitterness of the roasted Brussels sproutseven
those most dedicated to detesting Brussels sprouts may find a soft spot
for these.
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (or other sweet vinegar like rice
vinegar or a reisling vinegar)
1 1 1/2 pounds Brussels sprouts (4 cups or so)
1/2 cup dried cranberries
1 cup pecan halves
Course sea salt or kosher salt
Preheat the oven to 425F. Lightly grease a baking pan with olive oil.
Drizzle the oil and vinegar over the Brussels sprouts in a large bowl and
toss gently to coat. Arrange the sprouts in a single, uncrowded layer on
the prepared pan. Roast for about 35 minutes, tossing in pecans and
cranberries halfway through. Shake the pan occasionally for even cooking.
Transfer the sprouts to a serving bowl, stir in cranberries and pecans,
and sprinkle with salt. Serve immediately.
Variation: Add chunks of butternut squash to brussels sprouts before
roasting.
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