So, I don’t know about you, but I do not have fond memories growing up with the traditional side dish of brussel sprouts at Sunday dinner. That, however, has changed with the creative opportunities we have taken to make brussels one of most go to (and quite healthy) veggies in more recent times.
Personally, I could just roast them with a little salt and pepper and call it good, but adding a little crunch with the pine nuts and chew from the cranberries with a splash of lemon, takes this dish just over the top. It’s in my frig every week and I just love it.
1 pound brussel sprouts, trimmed and halved
A generous helping of light tasting olive oil (Tip: using “light tasting” allows for the nuts and cranberries to stand on their own a bit more)
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground pepper (or to taste)
3Tablespoons pine nuts
3Tablespoons dried cranberries
Juice of half a lemon
Preheat the oven to 400 degrees. Give the Brussels sprouts a generous, olive oil, salt and pepper together on a large rimmed baking sheet. Roast for 20 minutes. Add the pine nuts and cranberries and toss to combine. Continue roasting until the sprouts are tender 8 minutes more.
Put in a bowl and add your lemon juice. Toss and then serve warm or at room temperature.