Crispy Brussel Sprouts with Dried Cranberries and Toasted Almonds

by

Even if Brussel sprouts aren’t your favorite, I encourage you to give this recipe a try! Shaving the Brussels thinly allows them to cook faster and crisp up very nicely. This gives them a great texture and crunch. The classic combo of cranberry and orange is a fall must, and really adds a bright citrus note to balance out the sweetness of the dried cranberries. I love this side dish for quick and easy entertaining, and it even makes an appearance at my Thanksgiving table! 

Crispy Brussel Sprouts with Dried Cranberries and Toasted Almonds 

Serves 4
Prep: 20 min
Cooking: 20 min 
Total: 40 min
Beginner 

Ingredients: 

1 ½ Lbs. Brussel sprouts, shaved 

½ Cup cranberries, dried 

1 Orange, zested 

¼ Cup almonds, chopped and toasted *must be unroasted*

2 Tbsp. olive Oil 

Salt, TT 

Black pepper, TT 

Method Of Prep: 

  1. Preheat the oven to 425° F.
  2. Gather and prep ingredients.
  3. To shave the Brussels, first cut off the end that was attached to the stalk. Next cut in half vertically. Now lay them flat side down and run the knife through them vertically again to create thin strips.
  4. Grab a large sheet tray. Place Brussels on the tray and coat with olive oil and orange zest. Season with salt and pepper.
  5. Toss to ensure even coating.
  6. Roast the Brussels for 10 minutes or until tender.
  7. While the Brussels are cooking, chop almonds and roast in a dry sauté pan over medium heat for 3-5 minutes or until nicely toasted. Set aside.
  8. Once the Brussels have roasted, turn the oven’s broiler on high. Broil the Brussels for 5 minutes or until crispy and golden brown. Keep a close eye on them, as the broiler is notorious for burning things when you aren’t looking.
  9. Remove from the oven and toss with cranberries to warm.
  10. Top with toasted almonds and serve immediately.  

               

Nutrition Facts: 
Calories- 205
Carbs- 32.4 g
Protein- 6.6 g 
Fat- 7.6 g