Roasted Brussels Sprouts with Pine Nuts and Cranberries #SundaySupper

Roasted Brussels Sprouts with Pine Nuts and Cranberries #SundaySupper

This simple side dish features roasted, caramelized Brussels sprouts with crunchy pine nuts 
and tart cranberries. It's perfect for the holidays or even Sunday supper!
Growing up you couldn't have paid me to eat Brussels sprouts. I wouldn't touch them, along with asparagus and broccoli. I know a lot of kids are the same way, and it fascinates how different things are once you get older. I now have a love for all three of these delicious vegetables and cook them as often as I can.

This weeks' Sunday Supper theme is Best Holiday Side Dishes. We all have our traditional favorite sides like green been casserole, mashed potatoes, sweet potato casserole, etc. but I wanted to make something a little bit different. Something that we don't often have at our holiday table. These Roasted Brussels Sprouts with Pine Nuts and Cranberries are full of different flavors and textures, and definitely fit the bill for best holiday side.

I love how easy this side dish comes together. It's really a matter of roasting the sprouts and pine nuts, then adding the dried cranberries and a bit of lemon juice. Sometimes the simplest dishes are the best, and this is one of them.

Roasted Brussels Sprouts with Pine Nuts and Cranberries
Author: Sarah Bates | The Chef Next Door
Serves 4

Ingredients:
1 pound Brussels sprouts, trimmed and halved
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 Tablespoons pine nuts
2 Tablespoons dried cranberries
Juice of half a lemon

Preheat the oven to 425 degrees. Toss the Brussels sprouts, olive oil, salt and pepper together on a large rimmed baking sheet. Roast for 10 minutes. Add the pine nuts and toss to combine. Continue roasting until the sprouts are tender, about 8-10 minutes more. 

Transfer to a serving dish and stir in the cranberries and lemon juice. Serve warm or at room temperature.

Bon Appétit!

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