Baked Brussels Sprouts with Cranberries and Almonds
2fat
1vegetable
Packed with fiber, vitamin K and vitamin C, brussels sprouts are a no brainer when it comes to delicious veggie sides. Pair with your favorite protein starch combo or add to your next salad for a delicious flavor twist!
4 ounce
45 minutesIngredients
4 servings
- Brussels sprouts, trimmed and halved1 pound
- Lemon, juiced1/2 lemon
- Black pepper3/4 teaspoon
- Olive oil1 tablespoon
- Sliced or slivered almonds1/4 cup
- Cranberries1/4 cup
Directions
- 1Preheat the oven to 375º F and line a sheet pan with foil or parchment paper.
- 2In a large bowl, toss together the brussels sprouts, lemon juice, salt, pepper, and olive oil. Pour onto the sheet pan and bake for 10 minutes.
- 3Carefully remove the brussels sprouts from the oven and sprinkle over all of the almonds. Return to the oven for 20 to 30 minutes, until brussels sprouts are easily pierced with a fork and slightly crispy. (Cook longer if you like them crispier, just watch out for the almonds toasting too much).
- 4After removing the brussels sprouts from the oven, toss the cranberries in and serve.
- 5Batch cooking note: a large batch can be made for the entire week and reheated as needed!