Ingredients and Weight:
- Brussels sprouts, 1.5 pounds
- Fresh cranberries, ½ cup
- Olive oil, ¼ cup
- Fresh thyme, 2 tablespoons
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Trim and halve Brussels sprouts.
- In a large bowl, combine Brussels sprouts, cranberries, olive oil, thyme, salt, and pepper. Toss to coat.
- Spread mixture on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until Brussels sprouts are tender and cranberries have burst.
Nutritional Information:
Per serving (1 cup):
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 5g
Dish Characteristics:
- Crispy, caramelized Brussels sprouts
- Tart and juicy cranberries
- Savory and aromatic thyme flavor
- Perfect side dish for meat or fish entrees
User Comments:
- "These roasted Brussels sprouts are a game-changer! They're so flavorful and easy to make."
- "The cranberries add a sweet and tangy twist that I adore."
- "My kids love this dish as a healthy alternative to mashed potatoes."
- "This recipe is a staple in my holiday menu. It's always a crowd-pleaser."
- "I love the combination of the roasted vegetables and the tart cranberries. It's a perfect balance."
Special Precautions and Tips:
- Use fresh, firm Brussels sprouts for best results.
- Trim the Brussels sprouts carefully to remove any woody stems.
- Roast the vegetables until they are slightly browned and tender, but not mushy.
- If the Brussels sprouts begin to brown too quickly, cover them with aluminum foil to prevent burning.
