Roasted Brussels Sprouts with Dried Cranberries & Candied Walnuts

I find two kinds of responses to brussels sprouts.  Either you are in the “I love baby cabbages” camp or “ewww, I refuse to eat them” camp.  Either way, I encourage you to give this side dish a whirl.  If you already love these lovely little green veggies, you’ll discover a new way to enjoy them and if you haven’t liked them before, you may find that this recipe helps put these nutrient rich gems back in your diet.

Did You Know:

Brussels sprouts have been around for a while.  In fact the ancient Romans included them in their diet and while they may not have had the chemical analysis we have available today, they certainly were partaking of a food that is healthy in more ways than you may have ever known.

Not only are these happy little sprouts (not really baby cabbages but certainly in the cabbage family) full of minerals such as calcium, potassium, and manganese, but just a half cup portion has vitamin A, K, folic acid, and about 50% of your daily vitamin C requirements.  Still not convinced?  Along with minerals, fiber, and vitamins, these veggies contain sulforaphane which is thought to be a powerhouse against cancer.

Here’s What You Will Need:

1 Pound Fresh Brussels Sprouts, rinsed, dried, and trimmed as needed

3 T. Olive Oil

1/2-3/4 tsp. Salt, according to your preference

2 T. Dried Cranberries

3 Strips Bacon, cooked crisp and crumbled (optional)

1/3 C. Walnuts

2 T. Packed Brown Sugar

1 T. Water

Preheat the oven to 450 degrees.

Halve each sprout and lay out on a lightly greased cooking sheet (a spritz of gluten free cooking spray like Original Pam will work just fine).  Drizzle with olive oil and sprinkle with salt.  As you can see I have well seasoned cookie sheets!

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Roast in a preheated oven for 8 minutes.  Meanwhile….

In a small saucepan, such as the one pictured here, lightly toast the walnuts over medium heat until fragrant, about a minute or two.  Add the brown sugar and water, stirring and cooking until the liquid becomes syrupy (about 3 minutes).

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Toss together the sprouts, candied walnuts, and the remaining ingredients.  Enjoy!

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