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
- 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
- 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.
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