Thanksgiving is a great time of year, EXCEPT when you’re worried about fitting into a wedding dress. This Thanksgiving, I am on a mission to not deprive myself, but not overdo it. So cooking healthy is important.
I decided to make these “Thanksgiving inspired” brussels sprouts for dinner the other night after I saw fresh cranberries at the grocery store. Brussels sprouts and cranberries are both Thanksgiving staples, so I figured… why not combine them? The tanginess of the fresh cranberries adds a really fun spin on traditional roasted brussels sprouts.
- 1 package brussels sprouts, halved (stems removed)
- 1/4 cup fresh cranberries
- 2 – 3 tablespoons olive oil
- Salt & pepper
- 1/4 cup chopped walnuts
- 2 tablespoons white cooking wine
Preheat the oven to 400 degrees F.
Wash the brussels sprouts, remove the stem, and divide in half. Lay them down on a baking sheet. Sprinkle 1/4 cup cranberries and 1/4 cup chopped walnuts over the spouts and mix. Cover with about 2 to 3 tablespoons of olive oil and salt and pepper to taste. Mix so that the oil, salt, and pepper are lightly coated over all the sprouts and cranberries.
Bake in the oven for approximately 8-10 minutes until the sprouts start to brown. Take out of the oven and mix again so they bake evenly. Put back in the oven and back for another 5-8 minutes until golden brown and crispy.
Deglaze the pan with about 2 tablespoons of white cooking wine. To deglaze, all you need to do is lightly pour the white cooking wine over the entire pan, covering it so that the flavors are not left behind. Pour everything into a serving bowl.