Roasted Brussels Sprouts with Cranberries
Total TimePrep: 15 min. Bake: 20 min.
Makes12 servings (1/2 cup each)
- 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 until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.
Nutrition Facts1/2 cup: 94 calories, 4g fat (1g saturated fat), 0 cholesterol, 185mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Jan 11, 2016
I love sprouts, but these needed to be in the oven a good bit longer than the recipe states.
Sep 1, 2015
Loved the recipe, good balance of flavors, will be making this for our Thanksgiving buffet this year. Thanks
Jan 8, 2015
the added dried cranberries did not go well with the texture of the sprouts
Dec 29, 2014
Loved this! Try adding some garlic during roasting for a twist
Nov 29, 2013
This is a great way to eat Brussels sprouts.
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.
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!
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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