I wasn't even a young adulthood fan. When I lived in Canton, my roommate/BFF Alison used to microwave frozen Brussels sprouts and eat them (alone) for dinner. Words can't describe how much it grossed me out. (To better set the scene: Those were the days when I ate pretzels and guacamole for dinner at least twice a week.)
But now...I love them. It just happened magically one night a few years ago. All of a sudden, I realized they're amazing and really quite versatile.
Usually, I sautee them in olive oil with some chopped bacon, then sprinkle them with a dash of balsamic before serving. But over the weekend, I mixed it up a little...with much success. So I thought I'd share the recipe here.
Brussels Sprouts with Dried Cranberries and Pecans
3 bags of Trader Joe's Brussels sprouts
1 handful dried cranberries
1 handful chopped roasted pecans
1/4 cup plus 4-6 tablespoons olive oil, divided
1/4 cup red wine vinegar
Salt and pepper
Preheat the oven to 450.
Cut sprouts in half or, for especially large ones, in quarters. Divide between two large cookie sheets.
Drizzle sprouts with olive oil - about 4-6 tablespoons - and season with salt and pepper. Using your hands, toss the sprouts in the oil and seasoning until they are evenly coated.
Roast the sprouts for 30 minutes, or until dark and tender, but not burnt. Rotate the pans two or three times during roasting.
When the sprouts are out of the oven, let them cool for just a minute, while you make the vinaigrette. Combine the 1/4 cup of olive oil and 1/4 cup of red wine vinegar. Season with salt and pepper and whisk to combine.
Put the sprouts in a bowl and cover with the vinaigrette, tossing to coat evenly. Add the pecans and cranberries and gently mix to distribute the nuts and berries throughout.
And that's it! The sprouts absorb the vinaigrette in a really lovely way, and the nuts and berries add just a little sweetness and crunch. It's so easy and I was so happy with the results
**Note: I owe my sister some credit for this recipe. She and I were talking about vegetables and she suggested Brussels sprouts - and suggested the nuts. So thank you, Erin!