As a child I liked all vegetables except brussel sprouts. I really, really hated them. This recipe looks so delicious and pretty that I think I should give them another chance.
Welcome Fall !!!!! On the first day of the best season of the year this is my recipe to you all. Whether you use fresh or frozen, for a weeknight side dish or a holiday dish, roasted brussel sprouts with sweet/tart berries and nutty rich almonds will become a standard go to. Try it this season and the best part is that it is super easy !
1 tbsp of Olive oil
1 lb of brussel sprouts
salt and pepper to taste
chopped almonds and cranberries. Walnuts and golden raisins would work too. Please add much as your family likes.
Preheat oven to 375F
Toss the sprouts in oil and salt and pepper.
Roasted till the brussel sprouts are golden brown, and some of the outer leaves are crispy, about 40 mins. ( temp will change according to your oven’s power)
While the brussel sprouts roast chop up your nuts and berries.
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