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.
Happy cooking!
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| Servings | Prep Time | Cook Time |
| 4people | 5minutes | 30minutes |
| Servings | Prep Time |
| 4people | 5minutes |
| Cook Time |
| 30minutes |
- 1 1/2 pounds Brussels sprouts
- 3/4 cup dried cranberries
- 1 cup raw cashews
- 3 tablespoons organic olive oil cold pressed
- 1 red onion diced
- 3/4 teaspoon sea salt salt or more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 lemon juiced
- 1 tablespoon fresh rosemary (the leaves of 1 sprig)
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Ingredients
Servings: people
Units:
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- Preheat oven to 400 degrees F.
- Wash Brussels sprouts and cut off any brown ends.
- Place Brussels Sprouts in a large mixing bowl. Toss with olive oil, lemon juice, cranberries, cashews, diced onions, rosemary, salt and pepper till evenly combined.
- Pour them on a prepped roasting pan or lined rimmed cooking sheet and roast for 30-40 minutes, until a bit crisp on the outside and tender on the inside. HINT: To ease your clean-up, line the cooking sheet or roasting pan with parchment paper or foil.
- Serve and enjoy!
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