All Photos: Wendy Goodfriend
I’ll be honest. I’ve not really been a fan of Brussels sprouts for about 4 years. I used to like them ok, as long as they weren’t boiled (blech). But then one day in the middle of winter (aka Brussels sprouts season) I got pregnant. I was instantly repelled by all cruciferous vegetables (and greens – sigh). And unfortunately it lasted for quite some time post-pregnancy. It was only through sheer determination that I clawed my way back to truly enjoying kale (with bacon, in a salad); red cabbage (braised with balsamic vinegar); and broccoli (roasted).
But I still hadn’t managed to reunite with Brussels sprouts. Until now. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing. You might say that I’m covering up the slightly bitter, pungent flavor of the Brussels sprouts. But I’m ok with that. Because now I like them again.
Recipe: Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest
Makes 4 to 6 servings
- 2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup dried cranberries
- 1/3 cup lightly toasted, peeled, chopped hazelnuts
- Zest of 1 orange
- Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.