I really believe that those who say they don’t like Brussels sprouts have never tried one. I happen to think they are pretty dang tasty. My favorite way is to roast them until they are just soft and drizzle balsamic glaze all over. Oh my word. I love them.
Brussels sprouts are like little baby cabbages. Perfect as can be. I trim the little stem off and cut them in half, but I don’t worry about much else. If the leaves fall off, that’s okay. I also like the roasted. You could also use steam to make them even softer. I don’t mind a little crunch though.
I like to pair them with something sweet, that is why the balsamic vinegar works great, but I’ll also add a fruit. Oranges, pomegranates, figs, cherries, and cranberries pair beautifully with Brussels sprouts. If you don’t have fresh, use dried. Brussels sprouts are usually available when there isn’t an abundance of fresh cherries or figs, so get creative.
I like a balsamic glaze instead of a straight balsamic vinegar. Balsamic glaze is just reduced balsamic vinegar. You can make it yourself on the stovetop or you can buy it now. Sometimes, I really love convenience.
Even though this looks like a festive dish, it’s perfect for any meal at all times of the year, you just might not find the Brussels sprouts all times of the year. It’s a simple roast at 425°F for 20-25 minutes, depending on what type of oven you have. I use a cast iron to roast my Brussels sprouts, but a sheet pan works just a well. Add the cranberries after the cooking, so they don’t burn.
- 1 pound Brussels sprouts, trimmed
- 2 Tablespoons canola oil
- ½ teaspoon salt
- ⅓ cup dried cranberries
- 2 teaspoons balsamic glaze
- zest of 1 orange
- Preheat oven to 425°F
- In a 12" cast iron skillet or sheet pan, toss Brussels sprouts with canola oil and salt
- Roast for 20-25 minutes
- Remove from oven and toss with cranberries
- Drizzle with balsamic glaze and garnish with orange slices