I originally wrote this in 2009, but I’m bringing it back because truly this is so good and not just for Thanksgiving, but I do want to tell you that last year I started a Thanksgiving group Pinterest Board, and I urge you to follow, as you will see many very high quality bloggers sharing their Thanksgiving Recipes.
I usually roast them. That is my secret and I promise you that they will be one of the favorite holiday traditions for years to come. This is how I came to love something I used to hate. Traveling from boil to roast changed my relationship.
Yes, because brussels sprouts are beautiful and available FRESH from September to February. Not only are they delicious (when cooked properly), they are a super food. Check out the amazing health benefits here.
Is there a recipe?
Actually there is a master recipe that is so simple that it makes it hard to believe that so many brussels sprouts were doomed to in the past to be destroyed by boiling. Roast quickly with olive oil and salt. From this recipe, you can add in all sorts of ingredients, such as nuts, dried fruits, fresh fruits, or cheese.
First start with the freshest brussels sprouts you can find, right on the stalk, as they are still drawing nutrients.
We could probably fill a page with all the ideas for roasting brussels sprouts. How do you like your brussels sprouts?
More Brussels Sprouts Recipes from Spinach Tiger
Roasted Brussels Sprouts with Apples and Cashew
- Brussels Sprouts sliced lengthwise, outer leaves removed
- 1 apple sliced with skin
- 2 tablespoons csshews
- Extra Virgin Olive Oil
- Sea Salt
- Rinse Brussels sprouts thoroughly in cold water. Cut bottom core off.
- Mark with an x if small. Or cut in half lengthwise. Slice apple very thin with skin on. Chop cashews very fine. Toss Brussels sprouts in olive oil and cashews. Arrange apples on sheets and add Brussels sprouts. Make sure apples and Brussels sprouts have their own space to roast and caramelize.
- Toss in olive oil, add salt, roast in oven on a heavy baking sheet at 400 degrees for 20-30 minutes.
- I use a stone baking sheet, and convection roast setting, which
- quickens cooking time. Some outer leaves will darken and get crispy. That’s my favorite part.
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