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

Print this recipe

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!

#SundaySupper Best Holiday Side Dishes

Fruity Side Dishes

• Apple Cranberry Relish by Recipes Food and Cooking
• Cranberry Fluff Salad by That Skinny Chick Can Bake
• Easy Cheesy Pineapple Bake by This is How I Cook
• Pecan Cranberry Jello Salad by Curious Cuisiniere
• Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry

Other Side Dishes

• Chestnut Stuffing by Cindy’s Recipes and Writings
• Mushroom Rice Pilaf by Renee’s Kitchen Adventures
• One Pot Macaroni and Cheese by A Mind “Full” Mom
• Potato Dinner Rolls by The Redhead Baker
• Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
• Sweet and Cheese Corn Bread by Basic N Delicious

Potato Side Dishes

• Gingered Sweet Potatoes by Simple and Savory
• Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
• Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
• Sour Cream and Onion Smashed Red Potatoes by Food Done Light
• Southern Praline Sweet Potato Casserole by The Weekend Gourmet
• Southwestern Potato Bake by The Freshman Cook
• Stacked Sweet Potatoes by My Imperfect Kitchen
• Sweet Potatoes with Cumin Sage Butter by Cooking Chat
• Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
• Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession

Vegetable Side Dishes

• Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
• Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
• Braised Red Cabbage by Turnips 2 Tangerines
• Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
• Candied Acorn Squash by Cricket’s Confections
• Cheesy Jalapeño Corn Casserole by Food Lust People Love
• Easy Roasted Veggies by April Golightly
• German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
• Homemade Green Bean Casserole by Family Around The Table
• Loaded Mashed Cauliflower Casserole by My Life Cookbook
• Miso Glazed Corn by NinjaBaker.com
• Pan Roasted Carrots with Apple Molasses by Palatable Pastime
• Pearl Onions, Peas and Bacon by New South Charm
• Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
• Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
• Roasted Onions with Parsley Pesto by Monica’s Table
• Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
• Roasted Pumpkin with Feta by Feeding Big
• Spicy Balsamic Roasted Vegetables by Pies and Plots
• Sweet Corn Pudding by Brunch-n-Bites

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