This is a delicious way to eat your Brussels sprouts! Roasted Brussels Sprouts with Dried Cranberries, Sea Salt and Olive Oil. The trick is parboiling them first! They are so tender and flavorful!
We recently had company and they commented it was their first time eating a Brussels sprout! Don’t let that happen! What?? They are really just mini cabbages and have so much nutrition!
For example, they are high in nutrients! Especially bone benefiting Vitamin K. They are RICH in antioxidants that reduce oxidative stress and lower your disease risk, and they are also a great source of fiber.
Try this recipe and let me know! 👇 They aren’t only so good for you, they taste great!

Prep Time

15 minutes

Cooking Time

30 minutes

Yields

2 servings

Ingredients

2 cups Brussels sprouts
¼ cup dried cranberries
2 tbsps olive oil
Sea salt, to taste

Directions

1. Preheat oven to 350°F.
2. Bring 3 cups water to a boil.
3. Trim ends and wash Brussels sprouts well.
4. Parboil for 7–9 minutes or until fork-tender.
5. Transfer to large mixing bowl.
6. Chop dried cranberries into small pieces.
7. Toss Brussels sprouts with olive oil, dried cherries and salt.
8. Transfer to baking sheet, ensuring the Brussels sprouts are in one layer, and roast for 15 minutes, or until golden-brown