Roasted Brussel Sprouts with Toasted Pistachios and Dried Cranberries

Sometimes the best recipes are those that are simple and let the ingredients shine. This dish is a go to in our house that never disappoints and always hits the spot. When the sprouts get that perfect char on them, I could eat them for days! Add some toasted nuts and dried cranberries to make this side dish extra tasty. 

You may be thinking, "isn't this a fall dish?" My answer: kind of. But some foods are just too good to only eat at certain times in the year. I could and do eat this year round and love it every time! 

Roasted Brussel Sprouts with Toasted Pistachios and Dried Cranberries

Ingredients:

  • 1 pound brussel sprouts
  • 2-3 tablespoons olive oil
  • salt and pepper to taste
  • 1 cup shelled pistachios
  • 1/3 cup dried cranberries
  1. Preheat oven to 400 degrees F
  2. Cut brussel sprouts in half and clean off any wilted top leaves
  3. Place sprouts on a baking sheet in a single layer and drizzle on olive oil, sprinkle salt freshly ground pepper to taste and toss sprouts to evenly distribute oil, salt, and pepper
  4. Bake for 30-35 minutes until the sprouts are softened on the inside and crisp and browned on the outside
  5. In the meantime, toast whole pistachios in dry cast iron pan over medium-high heat until nuts are fragrant and lightly browned
  6. Chop pistachios and set aside
  7. Place roasted brussel sprouts in serving dish with chopped pistachios and dried cranberries, mix to combine, and serve!