However this came to be, I’m glad it’s Autumn, because I am like so many of the converts that used to hate them and now love them. It was very common for me to say, “I’ll eat anything except brussels sprouts.” If you are still saying that, it probably means you had them overcooked, which released that awful sulfur smell that tarnishes a food to a bad memory. That’s so unfair to the glorious brussels sprout.
The secret is chemistry. Do not overcook. This means do not boil. Brussels sprouts really are a vegetable best prepared roasted and adorned with any number of accessories, such as nuts, fruit and perhaps even some pecorino cheese. They love an acid splash of citrus or even vinegar, which will do wonders to brighten up the slight note of bitterness. But don’t try too hard because they can dance alone as long as there is olive oil and sea salt. I posted this recipe for brussels sprouts made with apples and cashews that still remains a family favorite and I continue to get emails telling me how that post changed their brussels sprouts life.
This dish will dress your thanksgiving table up with color and texture and convert anyone still hanging onto old overcooked, stinky, mushy memories.
Recipe for Brussels Sprouts with Toasted Almonds, Dried Cherries
I like to roast mine in a cast iron pan and take them out a few minutes early and let them continue to cook and stay warm.
Cut off stalk, trim ends and cut in half. Try to keep them the same size, which means some will have to be cut in three’s or four’s.I like to use a flavored olive oil or a flavored vinegar to kick up the flavor. In this case, I used blood orange olive oil, but you could also use some lemon or orange zest.I didn’t add the cranberries in until the last minute of cooking, and the nuts at the last four minutes.
Loose leafs can be a problem in roasting because they get done very quickly and can burn. Separate and hrow them in with the almonds for the last four minutes.
Tell me are you brussels sprouts convert? If not, I dare you to take the plunge. This recipe or any of the recipes below from other noteworthy bloggers might help change your mind.
Golden Crusted Brussels Sprouts from 101 Cookbooks
Brussels Sprouts with Bacon and Chestnuts by Simply Recipes
Roasted Brussels Sprouts by White on Rice
Roasted Brussels Sprouts (with or without gorgonzola cheese) by Kayln’s Kitchen
Go to Pasplore to see a magnificent mosaic of over 600 Thanksgiving recipes, featuring this and other recipes from Spinach Tiger.
| Roasted Brussels Sprouts with, Almonds, Dried Cherries, Blood Orange Olive Oil |
- 1 pound of brussels sprouts
- blood orange olive oil (or use zest below and a squeeze of orange)
- zest of half of small orange
- 1 tablespoon dried cherries (can use cranberries)
- 1/2 cup slivered almonds
- splash champagne vinegar
- Cut off bottom core of brussels sprouts and rinse thoroughly in cold water.
- If brussels sprouts are small and of the same size, score at opened end with an x. If you purchased on the stalk and sizes vary, cut in half or quarters to attain an even size for roasting. Toss in olive oil. If using unflavored olive oil, see note).
- Season with salt and roast in oven at 375 degrees on flat baking sheet or a cast iron pan for 5 minutes.
- Turn and add in almonds and dried cranberries and bake for another 4 minutes to 6 minutes.
- Remove from oven and add a splash of champagne vinegar and toss.
- Season with salt and pepper.
If you don’t have a blood orange olive oil, add some orange zest to your olive oil and allow to sit for 30 minutes. Add in a squeeze of juice over the brussels sprouts once you have tossed them in olive oil.
{ 19 comments… read them below or add one }
This looks great. I don’t like brussel sprouts but they are everywhere right now and someone just gave me some orange oil and this recipe just might change my mind about those smelly veggies. So thanks:)
Chris, they shouldn’t smell if you don’t overcook. I hope you try. This is such good food.
It turns out brussels sprouts are very versatile and, of course, pair well with some salted pork (bacon, ham, etc.) as well as the fruit and a touch of sweet like honey.
P.S. No vegetable should be boiled. PERIOD.
I so agree with you Joan, except maybe beets for a salad, but even then, why not just roast them.
Un bon petit vert plein de vitamine
Je te souhaite une belle journée
Valérie.
I’m also a belated convert to brussels sprouts after finding out the difference between roasting and boiling! These look delicious, your photos are mouthwatering!
Angela, Your recipe is inspired! The combo of texture and flavor sounds spot on. I am already a huge fan of brussel sprouts … sign me up!
-Erin
Angela….I love brussel sprouts. They are like little mini cabbages to me and I love cabbage just as much! I’m used to the typical brussel sprouts paired with bacon bits dish. But I love how you’ve added dried cherries (though I think cranberries and golden raisins would be good,too!). And the citrus really brightens everything up. I love your blog! Your photography is simply beautiful! And I will be visiting often! Enjoy the rest of your weekend! : )
Anne, thank you so much. YOUR blog is splendid. I’ll be a regular!
This is a vegetable I do hate from my youth but now am learning to appreciate again slowly with wonderful recipes like this one. The mix all sound so zesty and earthy wit the cherries and and almonds
Evelyne, Oh do try, and Ann suggested cranberries or golden raisins which would be awesome too.
My daughter is the one who made me change my tune about brussel sprouts. The brussel sprouts of my childhood are distant memory.
I have come to really like brussel sprouts over the years due to so many wonderful recipes making the scene. I like your additions of cherries and almonds!
It’s impossible to dislike Brussels Sprouts when they are as well prepared as this. GREG
Yum, yum, yum! I love this recipe. Great combination of flavors!
Angela, what a great and simple recipe. I also like roasted Brussels Sprouts with a bit of bacon, but they are great without the bacon as well.
Scrummilicious! I love Brussel sprouts and the roasted version too.
Cheers,
Rosa
I guess one of the reasons that some vegetables come by season is for us to learn to love them during these times. Thanks for the this post on brussel sprouts and tips on how to cook them!
So happy brussels are no longer hated by folks anymore. There was a time they were beaten into submission and just ruined. Now that people are cooking them properly and with new flavors, folks see they are pretty awesome. Gorgeous pictures too.
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