Brussels Sprouts with Lemon and Cranberries
Hello November. How’s it going? You’re looking a little gray and drab. But, you still have amazing produce and I’m not about to turn down all you have to offer.
Especially when you provide me with fresh Brussels sprouts. And I love brussels sprouts.
So does my husband, as it turns out.
A few years ago I realized I hadn’t eaten Brussels sprouts since I lived at home with my parents – in the 1980s – and I decided to buy some. I mentioned that to my husband and he became ridiculously happy.
“I love those!”
So, for 15 years I had erroneously assumed he didn’t like these cute little vegetables. And apparently, he had assumed the same of me. You know what they say about people who “assume,” it does make an ass out of you and me.
For the rest of the winter we ate Brussels sprouts 3-4 times a week. I’m not saying that we were obsessed over making up for lost time, but we sure did eat a lot of them.
And roasting them with lemon quickly became my favorite way of preparing them. It even surpassed my childhood favorite of Brussels sprouts tossed with vinegar. The sprouts are caramelized and tangy. If you have them on hand, cranberries are a wonderful addition too. They add sweetness to the dish.
This would be a pretty addition to the Thanksgiving table, or just a Wednesday night meal.
Brussels Sprouts with Lemon and Cranberries
Serves 4.
Ingredients:
- 1 lb. fresh Brussels sprouts
- 1 tablespoon olive oil
- Kosher or sea salt
- Freshly ground black pepper
- 1 tablespoon lemon juice
- ¼ cup dried cranberries, roughly chopped
Instructions:
Preheat oven to 350 degrees.
Remove any discolored outer leaves. Halve Brussels sprouts lengthwise and place on a large, rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Stir well to coat. Using your hands or a spatula, arrange sprouts cut side down to help them caramelize.
Roast for 15-20 minutes or until soft. Add lemon juice and stir well. Bake for an additional 5 minutes. Toss with dried cranberries and serve.
(Photos by Launie K.)
