Roasted Brussels Sprouts with Potatoes and Cranberries

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Brussels sprouts might get a bad rap, but we’re here to change that! This Roasted Brussels Sprouts with Potatoes and Cranberries dish is a delightful symphony of flavors and textures, where nutty sprouts meet tender potatoes and sweet, zingy cranberries. Perfect for a festive side or a cozy weeknight dinner, this recipe showcases how simple ingredients can come together to create something truly spectacular. Plus, it’s so easy to prepare that you might find it becoming a staple in your home.

Why This Recipe Is a Must-Try

When it comes to healthy and delicious side dishes, roasted Brussels sprouts are hard to beat. They are packed with vitamins and minerals, and when roasted, they develop a caramelized exterior that brings out their natural sweetness. Pairing them with baby potatoes adds a comforting heartiness to the meal, while the added cranberries bring a pop of color and a delightful burst of flavor. This mash-up is not only visually stunning but also satisfies all your taste buds — from savory to sweet.

Whether you’re serving it at Thanksgiving, Christmas, or just a regular Tuesday night, this dish will wow your friends and family. Plus, it’s colorful, festive, and oh-so-tasty!

Ingredients

• 200 grams Brussels sprouts
• 10 new baby potatoes
• 2 tbsp olive oil
• ½ tsp ground black pepper
• 50 grams sweet dried cranberries soaked in water
• ½ tsp salt
• 1 tbsp runny honey or agave syrup

How To Make Roasted Brussels Sprouts with Potatoes and Cranberries

Step 1: Preheat Your Oven

Start by preheating your oven to 200°C (400°F). A hot oven is essential for achieving that perfect roast on your Brussels sprouts and potatoes.

Step 2: Prepare the Ingredients

While the oven is heating up, wash and trim the Brussels sprouts. Remove any yellow or damaged leaves. Cut the sprouts in half, which will help them cook evenly.

Next, wash the baby potatoes thoroughly and halve them as well. They should be about the same size as the halved Brussels sprouts for uniform cooking.

Step 3: Soak the Cranberries

Take your sweet dried cranberries and soak them in water for about 10 minutes. This step rehydrates them, making them plumper and juicier, which will enhance their flavor in the dish.

Step 4: Toss Everything Together

In a large mixing bowl, combine the halved Brussels sprouts, baby potatoes, olive oil, salt, and ground black pepper. Toss everything together until the vegetables are well-coated with the olive oil and seasoning.

Step 5: Roast in the Oven

Spread the mixture evenly on a baking sheet lined with parchment paper. Make sure the Brussels sprouts and potatoes are in a single layer to allow for even roasting. Pop the tray into your preheated oven and roast for about 25 minutes, or until the potatoes are fork-tender and the Brussels sprouts are golden brown and crispy around the edges.

Step 6: Add the Cranberries and Honey/Agave

Once the vegetables are roasted, remove them from the oven. Drain the cranberries from the soaking water and add them to the baking sheet, along with the runny honey or agave syrup. Toss everything together to mix those sweet, tangy cranberries in with the warm vegetables.

Step 7: Final Touch and Serve

Return the tray to the oven for another 5 minutes. This will allow the cranberries to soften and stick a bit to the roasted veggies. Once done, remove from the oven and serve immediately. Enjoy the burst of flavors with each bite!

Expert Tips

• For added flavor, consider adding minced garlic or diced onions before roasting.
• Make sure your Brussels sprouts are fresh and firm for the best texture.
• Feel free to adjust the amount of honey or agave to suit your taste; a little goes a long way.
• Use a high-quality olive oil for the best flavor in your roasted dish.

Variations and Customizations

• Add some chopped walnuts or pecans for a crunchy texture.
• Sprinkle with feta cheese or goat cheese for a creamy balance.
• For a spicy kick, add a pinch of chili flakes with the oil before roasting.
• Incorporate other seasonal veggies like sweet potatoes or carrots for a more colorful dish.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator. They should stay good for up to three days. To reheat, place them back in the oven for a few minutes until warmed through, or microwave for a quick heating option. Note that they may lose some crunch after being stored, but they’ll still be delicious!

FAQ

Can I use frozen Brussels sprouts in this recipe?

While fresh Brussels sprouts yield the best texture and flavor, frozen Brussels sprouts can be used in a pinch. Just be aware they may release more moisture, so roasting times may vary.

Can I prepare this dish ahead of time?

You can prep the vegetables and toss them with oil and seasonings in advance. Store them in the fridge and roast right before serving to ensure they remain crispy.

Is this dish vegan-friendly?

Yes! This recipe is entirely plant-based as long as you use agave syrup instead of honey.

What can I serve with Roasted Brussels Sprouts, Potatoes, and Cranberries?

These roasted vegetables pair beautifully with roasted meats, grain bowls, or as part of a holiday spread. They also make a fantastic topping for a salad.

Conclusion

Roasted Brussels Sprouts with Potatoes and Cranberries is a festive and flavorful dish that everyone can enjoy. It’s one of those recipes that’s simple enough for everyday dinners yet elegant enough for holiday gatherings. The combination of flavors is sure to impress, while the easy preparation means you won’t be stuck in the kitchen all day. Try this recipe soon, and watch as it makes its way into your regular rotation. Happy cooking!

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