September 11, 2010

Roasted brussels sprouts with cranberries and hazelnuts

Brussels sprouts are a yummy vegetable. I think that when people think that they don't like vegetables like brussels sprouts, that more than likely they have just never had them cooked well. Brussels sprouts are one of those vegetables that probably have gotten this poor treatment -- boiled until bitter, soggy, etc. If that is how you've eaten your brussels sprouts in the past, then I don't blame you for thinking brussels sprouts are yucky. But, try them roasted until just tender and combined with a combination of sweet and salty additions, and I'm willing to bet that you may just be won over by these yummy little veggies. Even if you are already a fan, this combination is really good and makes a great side dish!

Roasted brussels sprouts with cranberries and hazelnuts
about 2 cups of brussels spouts, cleaned and cut in half
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
2-3 tablespoons water
sea salt and fresh cracked black pepper to taste
1/4 cup dried cranberries
2 tablespoons hazelnuts, lightly toasted

Since I bought these brussels sprouts fresh from a farm stand, I had to remove them from their stalk and clean them. It was time-consuming, but worth it. 

Pre-heat the oven to 375 degrees. Toss the brussels sprouts with olive oil, salt, and pepper and place in a baking dish. Roast the brussels sprouts in the oven for about 10-15 minutes, or until they begin to turn brown and start to get tender. Then add the water, red wine vinegar, and cranberries to the pan. Continue to roast until the sprouts are fork tender, about another 15 minutes. Remove from the oven and sprinkle in the hazelnuts. Toss and serve.


  1. I agree that roasted brussel sprouts are fantastic. I've been looking for some ideas for ways to jazz them up - cranberries and hazelnuts sounds great!

  2. Thanks! I hope you give them a try and enjoy them.


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