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Brussels sprouts have an intriguing history that dates back to the 16th century in Belgium, where they were cultivated in the region around Brussels. Over the centuries, these small, leafy green vegetables have gained popularity across Europe and eventually made their way to North America. Today, they are a staple in many households, especially during the fall and winter months when their flavor is at its peak.

Roasted Brussels Sprouts with Cranberries

Elevate your holiday dining with Joyful Roasted Brussels Sprouts with Cranberries, a festive dish that beautifully balances savory and sweet flavors. Roasted to perfection, these vibrant Brussels sprouts paired with tart cranberries create a stunning presentation while delivering essential nutrients. Simple to prepare, this dish not only delights the taste buds but also celebrates seasonal ingredients, making it a healthy and festive addition to your table. Enjoy a dish that showcases the joy of the season!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1 cup fresh cranberries (or frozen cranberries, thawed)

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon pure maple syrup

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes (optional for a little heat)

¼ cup chopped walnuts or pecans (optional for added crunch)

¼ cup crumbled feta cheese or goat cheese (optional for garnish)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to facilitate easy cleanup after roasting.

    Prepare the Brussels Sprouts: In a large mixing bowl, combine the halved Brussels sprouts with the olive oil, balsamic vinegar, maple syrup, garlic powder, salt, black pepper, and red pepper flakes (if you want an extra kick). Use your hands or a spatula to thoroughly coat the sprouts, ensuring every piece is well-seasoned.

      Incorporate the Cranberries: Carefully fold in the fresh cranberries, making sure they are evenly mixed into the Brussels sprouts. This will ensure the tartness of the cranberries complements the savory flavors.

        Arrange on Baking Sheet: Spread the Brussels sprouts and cranberry mixture in a single layer on the prepared baking sheet. Be mindful not to overcrowd the pan; this will help them roast evenly and develop that delightful crispy texture.

          Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the mixture halfway through roasting to promote even browning. You’re looking for the Brussels sprouts to turn golden brown with crispy edges, and the cranberries should burst open with juices.

            Add Nuts (Optional): If using, toss the chopped walnuts or pecans over the Brussels sprouts during the last 5 minutes of roasting. This will enhance the dish's texture and add a lovely crunch.

              Serve: Once they are perfectly roasted, take the baking sheet out of the oven and let cool for a few minutes. Transfer the roasted sprouts and cranberries to a decorative serving platter and, if desired, sprinkle crumbled feta or goat cheese on top for a creamy finish that balances the flavors.

                Enjoy: Serve warm as a vibrant and flavorful side dish that elevates any holiday or festive meal with its beautiful colors and delicious taste!

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4