- 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
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"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!"