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Roasted Brussels Sprouts with Cranberries Recipe
Roasted Brussels Sprouts with Cranberries Recipe photo by Taste of Home

Roasted Brussels Sprouts with Cranberries Recipe

Publisher Photo
There’s nothing to this recipe, the preparation and cooking are so quick. I throw in dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end...even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, NY
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 3 pounds fresh Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup dried cranberries

Nutritional Facts

1/2 cup equals 94 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 185 mg sodium, 14 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. Preheat oven to 425°. Divide Brussels sprouts between two greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring occasionally. Transfer to a large bowl; stir in cranberries. Yield: 12 servings (1/2 cup each).
Originally published as Roasted Brussels Sprouts with Cranberries in Taste of Home November 2013

Nutritional Facts

1/2 cup equals 94 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 185 mg sodium, 14 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Roasted Brussels Sprouts with Cranberries

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 29, 2013

This is a great way to eat Brussels sprouts.

MY REVIEW
Reviewed Nov. 3, 2013

This is a great way to cook brussels sprouts. I like the balance of flavors. I would try plumping the cranberries first before adding them to the cooked brussels sprouts.

MY REVIEW
Reviewed Nov. 3, 2013

Absolutely delish! Nice balance between the slightly bitter Brussels sprouts and the sweet dried cranberries. I steamed the halved sprouts until al dente and browned them in a little bacon fat iin a roasting pan. Thanks, Ellen for a great recipe!

MY REVIEW
Reviewed Oct. 23, 2013

My Mother-in-law made this for our Thanksgiving dinner. It was delicious. I have made it since and it is a great way to prepare Brussels sprouts...

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