Instead of going for the traditional green bean casserole, why not try something different this Thanksgiving?
Roasted brussels sprouts are an all-time favorite in our house. I don’t understand why they get such a bad rap?! They are so freakin easy and delicious. And roasting them is such a healthy and simple way to provide all the crunch and flavor without all the effort!
We will be throwing these in just as the turkey is coming out. They make a great low-fodmap addition to the meal!
- olive oil
- sea salt
- Brussels sprouts (however much you want to make)
Preheat the oven to 400 F. Lop off the ends of each Brussels sprout and peel off any outside layer that is nasty. Wash and halve each sprout.
Cover a baking sheet with foil (for easy clean up) and spray with olive oil. Place Brussels sprouts on baking sheet; don’t overcrowd. Drizzle sprouts with olive oil and sprinkle with sea sat. Place in oven for 20-25 minutes until edges become brown or crispy black.
You can be so creative with this simple recipe! Try drizzling some balsamic vinegar and parmesan cheese over top when done. Or add a variety of spices! Or try heating up some cranberries and mixing the following in a bowl for a little holiday flare!
Roasted Brussels Sprouts with Cranberries & Pecans
- Roasted brussels sprouts (recipe above)
- 2/3 c cranberries
- gorgonzola cheese
- 1 Tbsp pure maple syrup
- 1 Tbsp balsamic vinegar
Adapted from original recipe here.
5 thoughts on “Roasted Brussels Sprouts with cranberries & pecans”
Well this caught my eye. They look delicious, might have to try them.
Thanks Miriam! Hope you like them!
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Love roasted Brussels sprouts. Really like what you did with them after roasting.
Thanks! I love how versatile they are!