This recipe (photo #1), from Two Peas And Their Pod, would be at home on Thanksgiving and Christmas dinner tables; but why wait until then?
It’s a delicious way to enjoy Brussels sprouts through the fall and winter seasons—and we have more recipes at the end of this article.
Brussels sprouts buying tips:
While larger Brussels sprouts may look more tempting, the smaller ones are sweeter and more tender.
Take the time to pick uniformly-sized sprouts. They’ll cook evenly.
For some extra flavor and protein, add some toasted pecan or walnut pieces/halves to the recipe below. Here’s how to toast nuts.
And a final note:
Few foods are more unpleasant than overcooked Brussels sprouts. The same is true with other cruciferous members: excessive heat releases an unpleasant-smelling and -tasting chemical compound.
Brussels sprouts have more of this compound. But cook them lightly, and they are bites of pleasure.
CRANBERRY-ORANGE ROASTED BRUSSELS SPROUTS
The total prep/cook time is 50 minutes.
If you like the cranberry-orange flavor profile, take a look at yesterday’s cranberry-orange white chocolate chip cookie recipe.
Ingredients For 6 Servings
1-1/2 pounds Brussels sprouts, rinsed and trimmed (NOTE ON smaller/even size)
2 teaspoons orange zest
1 large orange, juiced
2 tablespoons olive oil
2 teaspoons honey or 1 teaspoon agave
Salt and freshly ground black pepper to taste
1/2 cup dried cranberries
Optional: toasted walnuts
1. PREHEAT the oven to 400°F. Trim the brown bottoms of the Brussels sprouts (photo #2) and remove any discolored leaves. If they are large sprouts, cut them in half (leave small sprouts whole).
2. ZEST and juice the orange. In a large bowl, whisk together zest, juice, olive oil and honey. Add the Brussels sprouts to the bowl and toss until they are well coated.
3. ADD the sprouts to a large baking pan and season with salt and black pepper. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
4. PLACE in a large bowl and add the dried cranberries. Stir, garnish with the toasted nuts and serve immediately.
BRUSSELS SPROUTS HISTORY
The Brussels sprouts plant is a beauty: A four-foot stalk crowned with large, wide graceful leaves resembling a cabbage (photo #4).
The sprouts, edible buds, grow up the entire stalk in a progression from smallest to largest.
So if we eat the buds, why are they called Brussels sprouts? Because rather than a conventional bud, which develops into a flower, Brussels sprouts just spring up on the stalk, and stay that way.
The Brussels sprout is a member of the cancer-fighting Cruciferous vegetables group, also called the Brassicas. If they look like tiny cabbages, its because they’re a member of the cabbage genus and species, Brassica oleracea.