Warning: Although these Brussels sprouts are delicious and you will want to eat the whole bowl, your kitchen will smell awful.
Okay, so light a candle or bake some cookies after you roast these and you will be fine. I made these yesterday morning and stored them in the fridge. I left the house and later my husband invited some unexpected guests over. All I could think of was “PU”. In case you are not familiar with that expression, it means something stinks bad. It was a popular expression when I was a kid especially when my mom cooked Brussels sprouts.
Brussels sprouts might smell but that same compound responsible for the smell is also responsible for their nutritious cancer fighting characteristics. So just deal with it. I usually will cook them in advance then reheat in the microwave if we are having company over. Except, of course, if my husband invites friends over right after I have roasted a nice big fat tray of Brussels sprouts.
Now lets get to the deliciousness of these wonderful sprouts. I had some leftover cranberry sauce and thought it would be the perfect pairing. While I used my homemade cranberry sauce, canned sauce is definitely welcome in this recipe. The whole berry kind is best so that the sauce doesn’t burn. Add some olive oil, salt and pepper and you are good to go.
I roasted these for about 35 minutes but I like mine well done and a little crispy on the outside. My favorite part is the crispy bits that fall in the pan. I think I could bag up a bunch and eat them as chips.
- 1 1/ 2 pounds of Brussels sprouts
- ½ cup whole berry cranberry sauce
- 2 TBS olive oil
- ¾ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 375 degrees.
- Wash Brussels sprouts, dry with paper towels and cut off any outer brown leaves and stem. Cut each one in half.
- Place Brussels sprouts, cranberry sauce, and oil in a large bowl. Sprinkle with salt and pepper. Toss until they are well coated.
- Place on baking sheet and roast for 25 to 35 minutes or until sprouts are crispy and tender.