Receta Cinnamon Roasted Brussels Sprouts with Toasted Almonds
Put aside all of those childhood memories of Brussels sprouts. These roasted ones, with dried cranberries and toasted almonds, will knock your socks off!
I am willing to bet some serious cash that if anyone tries roasted Brussels sprouts, they will never (EVER!) boil or steam these mini cabbages again. The same can be said for shredded and sautéed Brussels sprouts, which first made me fall in love with these Thanksgiving-centric vegetables.
When I was a kid, “boiled” was the only option. No one seemed to know you could roast, grate or sauté them. That meant one thing and one thing only – my Brussels sprouts magically found their way from my plate to the dog’s bowl. This confession means that I’m going to have some serious groveling to do the next time I talk to my mum. But then I’ll remind her that her amazing gravy was better than anyone else’s!
There’s no need to get too fancy with roasted Brussels sprouts. A splash of olive oil with a sprinkle of salt and pepper is really all you need. But I couldn’t resist dressing them up for Thanksgiving. A sprinkle of ground cinnamon, and a dose of dried cranberries and slivered almonds adds just enough holiday flavor to make me a happy girl.
You’ll notice a few charred bits in the photos. No, I didn’t get distracted by Instagram, though that has been known to happen. Those little charred bits were on purpose. Believe me, they are too good to resist.
This recipe makes four (3/4 cup each) servings, but can be easily doubled for a bigger crowd. If you have a large baking sheet, a double or even triple batch should fit nicely.
A Helping of Healthy
Brussels sprouts are not only a fantastic autumn side dish, but they also boast a ton of healthy nutrients:
If you’re conscious of calories and other nutrient counts, you’ll be happy to know that Brussels sprouts contain 45 calories, 3.4 grams of protein and 3.8 grams of protein per 1/4 pound (approximately).
They are rich in several anti-oxidants, specifically ones shown to reduce the chances of prostate, colon and endometrial cancer.
They are an excellent source of Vitamin C, boasting 140% of the recommended daily allowance per 1/4 pound.
Brussels sprouts are also a good source of Vitamin A (think anti-oxidants and healthy eyes) and Vitamin K.
Other healthy Thanksgiving/autumn side dishes:
Cookin’ Canuck’s Mashed Potatoes with Bacon & Caramelized Onions {Low Fat}
Cookin’ Canuck’s Green Beans with Balsamic Roasted Shallots
Three Beans on a String’s Butternut Squash Apple Leek Gratin
Droolworthy’s Fall Harvest Salad with Maple Vinaigrette
Sweet Peas & Saffron’s Garlic & Parmesan Cauliflower “Mashed Potatoes”
Cinnamon Roasted Brussels Sprouts with Toasted Almonds
Calories 141.8 / Total Fat 6.3g / Saturated Fat 0.7g / Cholesterol 0mg / Sodium 173.7mg / Total Carbohydrates 19.7g / Fiber 5.8g / Sugars 9.2g / Protein 5.0g / WW (Old Points) 3 / WW (Points+) 4
Ingredients
- 1 lb. Brussels sprouts, trimmed & cut in half lengthwise
- 1 tbsp olive oil
- ½ tsp ground cinnamon
- 1/4 tsp salt
- ¼ tsp ground pepper
- 1/3 cup dried cranberries
- 3 tbsp slivered almonds
Instructions
Preheat oven to 400 degrees F. Lightly coat a baking sheet with cooking spray.
In a medium-sized bowl, toss the Brussels sprouts with the olive oil, cinnamon, salt and pepper until coated. Transfer to the baking sheet.
Roast until the Brussels sprouts are starting to brown and are just tender when pierced with a fork, about 20 minutes.
Add the dried cranberries and slivered almonds to the pan. Cook for additional 5 minutes. Serve.
Notes
From the kitchen of Cookin' Canuck | cookincanuck.com
2.6
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