I’m fairly late to the game in discovering Brussels sprouts, but once I found them, it became true love that will last a lifetime. And I love learning new ones to make them. Such a versatile little veggie!
I found this recipe in All You magazine, but I’ve heard they are no longer in business, but luckily I was able to find it on myrecipes.com for you all.
1 pound Brussels sprouts, trimmed, cut in half
2 tablespoons olive oil
Salt and pepper
2 tablespoons honey
1 cup dried cranberries
1/2 cup sliced almonds
Preheat oven to 350°F. Put Brussels sprouts and oil in a large bowl. Season with salt and pepper and toss to coat.
Spread on a rimmed baking sheet in a single layer, cut side down, and roast until tender and edges are starting to brown, about 35 minutes.
Drizzle Brussels sprouts with honey and sprinkle evenly with cranberries and almonds. Bake until honey has melted and cranberries and almonds are warmed through, about 5 minutes more. Enjoy (with some fried chicken and a cheddar biscuit like I did)!!