Definitely Not My Mother’s Brussels Sprouts

Ever since I was a little kid, I’ve loved Brussels sprouts. My mother, who was a dreadful cook, used to serve them every year, without fail, with our Thanksgiving meal. She bought her Brussels sprouts frozen, boiled the heck out of them until they were pale and soft, didn’t season them at all, and slathered them with margarine. I still loved them.

For years, I could only find Brussels sprouts in the frozen food section of my local grocery stores, but now that they’ve become popular in cookbooks and on cooking shows, they’re easy to find fresh most of the year. Look for sprouts smaller than a golf ball, with leaves that are tight, rather than flared out from the base. They should be bright green, with no yellow on the exterior leaves.

All Cranberries Are Not Created Equal

Be sure to use fresh cranberries for this recipe, rather than dried. Dried cranberries are often sweetened with either sugar or fruit juice. This sweetening will make the brussels sprouts and walnuts seem bitter in comparison. Fresh cranberries are tart, and their flavor will combine better with the nuts and brussels sprouts.

Fresh cranberries are usually only available in US markets from Halloween through Christmas. I usually buy one or two bags each time I shop for groceries in the fall, and toss them into the freezer to use later in the year. Like blueberries and strawberries, cranberries don’t require any preparation before they’re frozen, so the bags can go directly into the freezer as soon as I get them home.

Oven Roasted Brussels Sprouts, Cranberries & Walnuts Recipe

My favorite way to prepare fall Brussels sprouts is with fresh cranberries and walnuts. Oven roasting vegetables brings out their flavor. Roasting Brussels sprouts in the oven makes them soft and buttery on the inside, and slightly crispy on the outside. The cranberries swell up in the oven rather than dry out, so they’re sweet and juicy when the cooking is complete. The walnuts get nice and toasty, and make this a very filling dish.

Ingredients

• 1 lb Brussels sprouts, rinsed and dried
• 1 cup cranberries, fresh
• 1/2 cup walnuts, chopped
• 2 Tablespoons safflower oil, or other high-heat oil
• salt & pepper, to taste

Instructions

1. Preheat the oven to 400 degrees.
2. Cut the bases off the Brussels sprouts, and slice them in half.
3. Place the Brussels sprouts on a baking sheet.
4. Pour the cranberries over the Brussels sprouts.
5. Toss the Brussels sprouts and cranberries together with the oil, to coat them lightly.
6. Spread the Brussels sprouts and cranberries out in an even layer on the baking sheet, and season them with salt and pepper.
7. Pour the walnuts over the Brussels sprouts and cranberries, but do not toss them together. This will allow the walnuts get nice and crispy.
8. Cook for 25 minutes, or until the Brussels sprouts start to turn slightly golden.

Serving Suggestions

• Serve on a bed of warm millet, quinoa, or your favorite whole grain.
• A few splashes of balsamic vinegar after plating will give this dish some extra zing.
• If you want something a little fancier, try serving this with lemon-tahini sauce.

Tips

• Although this recipe is written to use walnuts, you may substitute pecans or almonds, if you prefer. These nuts are what make the recipe so filling, and they supply plenty of protein and good fats.
• Leftovers store for a day or two, stored in a sealed container in the refrigerator. The walnuts do get a bit softer when stored, and the cranberries will stain the Brussels sprouts. It’s just not as pretty or tasty as leftovers!
• Are you trying to limit your added fats? Instead of tossing the Brussels sprouts and cranberries in oil, you can toss them in vegetable broth. You’ll get the same lovely oven-roasted result without the oil.