This month's Recipe ReDux was all about revamping vintage side dishes. What better theme right before we head into the holidays?
As I was thinking about what to write for this post, I realized I don't actually make a lot of side dishes. I love making creative main dishes, but simple veggies, brown rice and quinoa usually serve as the sides. But adding a little twist to your mainstay veggies and healthy carbs is sometimes all you need to make a meal amazing.
I completely hated Brussels sprouts up until a few years ago, when Matt forced me to stop being a baby and try them again. I'd only ever had them out of a frozen bag and boiled to death, then served up looking slightly mushy and very unappetizing. Vintage Brussels sprouts = blech. But roasting them brings them to a whole new level.
I actually love them roasted plain with salt and pepper, but for this dish I added some dried cranberries as well in honor of the season. Toasted walnuts would also be a great addition.
These are so good that I actually ate an entire bowl for dinner one night when I was home by myself. No carbs, no protein, just a big bowl of dressed up sprouts. Delicious!
Roasted Brussels Sprouts with Dried Cranberries
4 cups Brussels sprouts, stems trimmed and cut in quarters
2 tsp. extra virgin olive oil
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 cup dried cranberries
Preheat oven to 400 degrees. In a large bowl, combine quartered Brussels sprouts with all other ingredients; toss to combine. Make sure all sprouts are equally coated with olive oil.
Transfer mixture to a sheet pan and bake for 20-25 minutes, stirring occasionally, until sprouts become caramelized and slightly crisp on the edges.
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