Roasted Brussels Sprouts with Almonds + Cranberries RECIPE
Thanksgiving may look a little different this year, but it doesn't have to be any less special. Luckily, technology gifts us the ability to meet with our loved ones virtually. My family always tends to keep Thanksgiving small and relaxed, so for us not much is different.
The founding of Thanksgiving has been historically and morally questionable, to say the least, but I like to think that in modern times it truly is a celebration of abundance and of family--of sharing and grace. We gather around the table and connect (extended family's uncomfortable jokes aside!), and share homemade food--break bread. Plus the autumnal harvest yields some of the most delicious flavors, which is why several years ago I started making this, my favorite Thanksgiving side dish.
Ok, I know Brussels sprouts are a winter crop, and I also know you're probably thinking of those colorless, boiled, mushy blobs you were told to eat as a child. But trust me, if you think you don't like Brussels sprouts, you've probably never tried them roasted. Roasting adds a whole new depth of flavor! Yes, you can still discern the pungent taste of this cruciferous vegetable, but roasting really brings out their natural sweetness. Toasty almonds compliment the crisp caramelized leaves, and dried cranberries give a sweet punch of tartness. I might be a little too passionate about these sprouts...Let's get started!
2 lbs. of Brussels sprouts (It seems like a lot, but keep in mind you lose some volume when cleaning them)
A generous 1/3 cup of sliced almonds
1/4 cup dried cranberries (reduced sugar)
2 1/2 tbsp olive oil (or enough to coat the sprouts well)
1/4 tsp of salt (or to taste)
A bit of freshly ground black pepper
A sprinkling of garlic powder
Preheat the oven to 400°F set to convection.
Cut off the bottom stalks of the sprouts, and peel off any loose outer leaves. Rinse well. Cut the sprouts in halves or in quarters depending on how big they are--just make sure they're about the same size, so that they cook evenly.
In a large bowl, combine the sprouts with the oil, salt, pepper, and garlic powder. Mix well so that all the sprouts are evenly coated.
Put the seasoned sprouts on a baking sheet lined with a silicone mat. (If using parchment paper or foil, you may need to adjust the cooking time) Roast for 15-18 mins. Mix in the almonds and dried cranberries, and return to the oven for another 5 minutes, or until the sprouts are tender but still have a little bite.
Adjust any seasonings if needed, and serve hot.
This is by far, my favorite way to have brussels sprouts. The textures of this dish are highly satisfying, from the chewiness of the cranberries, to the crunch of the almonds and creaminess of the center of the sprouts. It's definitely a winning combo, and quite holiday friendly--taking it's rightful place on the table beside steaming mashed potatoes and herb seasoned turkey.
Wishing you a very warm and safe holiday!
Lots of love,
- The Grey's Posy Team