Name: Roasted Brussels Sprouts with Cranberries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Jewish
Ingredients: 3 pounds fresh Brussels sprouts, trimmed and halved; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/2 cup dried cranberries

Open this recipe in the RecipeMuse app Open

Roasted Brussels Sprouts with Cranberries

20 min12 servings

There’s nothing to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York

Ingredients

3 pounds fresh Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 cup dried cranberries

Instructions

1 Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.