Roasted Brussels Sprouts with Cashews and Cranberries
Roasted Brussels Sprouts are the best! They do not turn out mushy nor will they stink up your house while cooking. Add in Cashews and Cranberries and you’ve got a wonderful way to enjoy these awesome baby cabbages. A little salty…a little sweet, simply delicious! Roasting brings out the natural sweetness of whatever veggie you are working with and adding the zingy sweet cranberries with the crunch and protein of cashews makes a perfect stand alone vegan dish or an accompanying side dish to any main course.
Why this dish works:
As mentioned earlier, roasting Brussels Sprouts brings the natural sweetness of the veggie forward. Using salt and acid (juice from a lemon) helps to soften the Brussels Sprouts, during the cooking process. The high heat of roasting also creates and richer nutty flavor of the cashews, and sweetens the cranberries. It really is just perfect. You can layer in an herb of choice, like rosemary or thyme to enhance your dish.