Surprisingly Easy Thanksgiving Roasted Brussels Sprouts
It’s Thanksgiving WEEK!!! So, when it comes to Thanksgiving dinner, we all know the turkey is the star of the meal. But, side dishes can be as exciting as the bird! Brussels sprouts have just the right amount of bittersweet taste that goes very well with little bits of bacon, pancetta, nuts or dried fruit. Since I’m a true believer that almost everything can be made healthier and still be delicious, (not that I’m against bacon, in fact, I still enjoy a crispy strip occasionally), I opted to leave out the bacon for this surprisingly easy and scrumptious vegetable recipe.
A great recommendation to keep calories under control for the big feast is to cook at least two non-starchy vegetable dishes (green beans, cauliflower, broccoli, mushrooms and carrots are some examples), and one starchy side dish (yams, sweet potatoes and squash) to go with the turkey. Non-starchy vegetables are nutrient-dense foods that are generally lower in calories!
I wanted a little bit of a kick in this recipe, so I thought about some jalapeno pepper finely chopped, nice addition but totally optional.
Ingredients & Method (Yields: 4 – 6)
- 1 lb Brussels sprouts, washed and cut in halves
- 1 Tablespoon olive oil
- ¼ Cup craisins
- ¼ Cup tasted walnuts (almonds or pecan are ok)
- 1 jalapeno pepper, seeded and finely chopped
- Salt and pepper to taste
Pre-heat oven at 375F. Toss Brussels sprouts with oil, salt and pepper. Roast on a baking sheet for approximately 25 minutes or until tender, stirring a couple of times. Add craisins, jalapeno almonds in the last 3 – 5 minutes of cooking.
(Top featured image courtesy of Deseree and Ryan Kazda – www.lifesambrosia.com)