Brussels sprouts are never something I would’ve thought I would want on my Thanksgiving table a few years ago, but this year, I cannot imagine them not being there. Now I just have to decide which way I want to prepare them. As of right now these babies are a front runner. The roasted Brussels sprouts, crunchy walnuts and sweet cranberries makes this dish just scream Thanksgiving.
Aside from mashed potatoes, which are the king of Thanksgiving for me, vegetables are a close second to what I look forward to most followed by the turkey. Does that make me weird? It just seems that on holidays, vegetables are taken to a whole new level. They aren’t just some side that you have to eat. Like Green Bean Casserole or broccoli casserole or collard greens. It’s so much more than just a veggie on a plate.
And so are these Brussels sprouts. They are simple but oh so flavorful. Roasting them with fresh California walnuts in a little olive oil, salt and pepper and tossing with some dried cranberries at the end allows each ingredient to shine. And with the green and red, it would even make a very pretty plate to add to your Christmas dinner too!
Roasted Brussels Sprouts, Walnuts and CranberriesPrint Recipe
- 1 pound Brussels sprouts, halved
- 1 cup raw California Walnuts, chopped
- 2 teaspoons olive oil
- salt and pepper
- 1 cup dried cranberries
Preheat oven to 425 degrees.
Toss Brussels sprouts and walnuts with olive oil and salt and pepper.
Roasted in preheated oven for 25 minutes. Stir and roast for another 20 - 25 minutes or until the Brussels sprouts start to brown.
Remove from oven, toss with cranberries. Season to taste with salt and pepper. Serve.
Disclosure: I was sent some California Walnuts to try but I was not compensated for this post. All opinions are my own.