Roasted Brussels Sprouts with, Almonds, Dried Cherries, Blood Orange Olive Oil
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
How did brussels sprouts become the major green star of Thanksgiving dinner? Possibly, because the season for them starts in the Fall, but did you know it goes all the way to Spring?
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. Brussels 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. 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.
Tips for Cooking Brussels Sprouts
- Cut off the stalk, trim ends and cut in half.
- Try to keep them same size. Some will have to be cut into quarters.
- Use a flavored olive oil or flavored vinegar if you have one to kick up the flavor. Lemon or Orange zest works too.
- Add dried cranberries in last minute of baking.
- Add nuts at the last four minutes of baking.
- Don’t forget to season with salt.
- Loose leaves will happen. Throw them in in the last four minutes with the nuts.
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.
More Brussels Sprouts Recipes from Spinach Tiger
Roasted Brussels Sprouts with, Almonds, Dried Cherries, Blood Orange Olive Oil
Ingredients
- 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 or balsamic vinegar
Instructions
- 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.
Notes
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo
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.
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!
Scrummilicious! I love Brussel sprouts and the roasted version too.
Cheers,
Rosa
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.
Yum, yum, yum! I love this recipe. Great combination of flavors!
It’s impossible to dislike Brussels Sprouts when they are as well prepared as this. GREG
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!
My daughter is the one who made me change my tune about brussel sprouts. The brussel sprouts of my childhood are distant memory.
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.
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!
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
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!
Un bon petit vert plein de vitamine
Je te souhaite une belle journée
Valérie.
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.
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.