I used to dislike Brussels sprouts as a child. I disliked them enough to sneak them to my poodle (she wouldn’t even eat them). I’m sure I didn’t like them much because I only had them boiled and their texture was too slimy for my immature palate. Now I have definitely grown to love Brussels sprouts when they are prepared right. I love to slice them in half, roast them in the oven, and enjoy them with a variety of ingredients.
The sweetness in the cranberries and the crunch of the pecans really complement the Brussels sprouts well. It would also be tasty with a little bit of feta or Parmesan cheese sprinkled on top after cooking. I came across another delicious recipe from Whole Foods that I want to share. The recipe below makes enough for 4 generous servings.
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 cup dried cranberries
1/4 cup pecan pieces
Preheat oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, 25 to 35 minutes. Add the dried cranberries and pecan pieces and roast for an additional 5 minutes. Stir well and continue roasting until Brussels sprouts are tender. When they are done the Brussels sprouts should be deep golden brown, crisp outside and tender inside. Transfer to a bowl and serve.