ROASTED BRUSSELS SPROUTS WITH DRIED CRANBERRIES & SLIVERED ALMONDS
Oh Brussels Sprouts, Oh Brussels Sprouts, Such pleasure do you bring me! I fell in love with these way before the craze. Are brussels sprouts still trendy? Trendy or not, brussels sprouts are here to stay in my book, even if this caused me to go into early labor with Baker.
Months after I had Baker, I heard from a friend that anything from the cabbage family can induce labor. Silly talk, I say! I had never heard such a thing. Have you? But then again, we were having dinner at Bartlett's (formerly Houston's Restaurant) and the last thing I ate was their brussels sprouts.
Oh Brussels Sprouts, Oh Brussels Sprouts, Such pleasure do you bring me!
ROASTED BRUSSELS SPROUTS WITH DRIED CRANBERRIES & SLIVERED ALMONDS
Serves 4
Ingredients
1 pound brussels sprouts, trimmed
1 tablespoon olive oil
1 teaspoon house seasoning (1 cup coarse salt, 1/4 cup black pepper, 1/4 cup garlic powder)
1/4 cup dried cranberries
1/4 cup slivered almonds
Directions
Preheat oven to 400 degrees.
<trimming the brussels sprouts>
Use a small knife to trim the ends one by one.
Cut off the tip/brown ends of the stem.
Discard it.
<roasting the brussels sprouts>
Place brussels sprouts onto a rimmed baking sheet.
Toss with oil and house seasoning.
Bake for 30 minutes.
<assembling the dish>
Transfer brussels sprouts to a serving bowl.
Add cranberries and almonds.
Mix and serve.
Enjoy!
Notes
You can leave out the cranberries and almonds, and still have a good basic recipe for roasting brussels sprouts.
