Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Christmas Roasted Brussels Sprouts with Cranberries & Walnuts
A vibrant and texturally exciting side dish where charred, nutty Brussels sprouts are tossed with sweet dried cranberries and crunchy toasted walnuts. The contrast between the savory, slightly bitter sprouts and the sweet-tart berries creates a sophisticated flavor profile. It is a nutrient-packed, festive dish that adds a beautiful pop of green and red to the Christmas spread.
A vibrant and texturally exciting side dish where charred, nutty Brussels sprouts are tossed with sweet dried cranberries and crunchy toasted walnuts. The contrast between the savory, slightly bitter sprouts and the sweet-tart berries creates a sophisticated flavor profile. It is a nutrient-packed, festive dish that adds a beautiful pop of green and red to the Christmas spread.
Ingredients
- 600 g Brussels sprouts
- 30 tbsp Olive oil
- 1.2 tsp Sea salt
- 1 tsp Freshly ground black pepper
- 2 tsp Fresh rosemary (leaves)
- 40 g Dried cranberries
- 30 cup Walnut halves
- 5 cups Fresh lemon juice
Instructions
- Preheat the oven to two hundred degrees Celsius
- Rinse and trim the Brussels sprouts; cut off the base and remove the tough outer leaves; halve the larger ones
- Toss the Brussels sprouts with olive oil, sea salt, black pepper, and rosemary leaves until evenly coated
- Spread in a single layer on a baking sheet and roast until tender and browned
- Flip once about halfway through roasting
- Add dried cranberries and walnut halves during the last portion of roasting and continue roasting
- After removing from the oven, drizzle with lemon juice while hot and toss to coat
Storage and Meal Prep Tips
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