- 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
- 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).
Reviews for Roasted Brussels Sprouts with Cranberries
"I love sprouts, but these needed to be in the oven a good bit longer than the recipe states."
"Loved the recipe, good balance of flavors, will be making this for our Thanksgiving buffet this year. Thanks"
"the added dried cranberries did not go well with the texture of the sprouts"
"Loved this! Try adding some garlic during roasting for a twist"
"This is a great way to eat Brussels sprouts."
"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."
"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!"