I fear the day I have to host Thanksgiving dinner. I have no clue how to cook a turkey and I’m not sure I can handle all of the pressure. Luckily, the last few years we’ve always been assigned simple sides–right up my alley. This year will be no different. I’m still not sure what I’ll be taking but I’ve got a few ideas. Like these roasted Brussels sprouts.
You can simply drizzle them with olive oil, salt and pepper, and roast them for about 30 minutes in the oven.
Or you can toss in some bacon crumbles, cranberries, and walnuts like I did. Simply delicious.
Roasted Brussels Sprouts with Bacon & Cranberries
Ingredients
3-4 slices of bacon, cooked and crumbled
1 pound Brussels sprouts, cleaned and cut in half
3 tbs cranberries
3 tbs walnuts or pecans, chopped
1-2 tbs EVOO
salt & pepper to taste
Instructions
Preheat oven to 400 degrees. Clean your Brussels sprouts ( wash peel off outer most layers) and cut in half. Lay brussels sprouts on a baking pan, some facing up, some facing down. Drizzle EVOO all over and toss to coat. Sprinkle with salt and pepper. Cook for 25-30 minutes. Remove from oven and toss in cranberries and walnuts. Cook for another 10 minutes.
adapted from Closet Cooking
Check back tomorrow for a twist on my personal favorite Thanksgiving dessert….Banana Cream Pie
yum! i am glad you made some!
Success! Success! Success! I am jumping for joy elated to report that the Roasted Brussels Sprouts with Bacon & Cranberries I made using your wonderful recipe was successful. Big time. I can’t believe that I did it. (Normally I never seem to get it right on the first try.) So thank you, thank you. It’s no doubt due to your terrific and easy-to-follow instructions.
Your photos of the dish made my heart flutter.
Beth Ann
Brussel sprouts are divine. And so healthy. If more of us valued brussel sprouts and good cheer above hoarded riches and 13.9% tax rates, it would be a much merrier world.
Bob