Garden Recipe: Simple Roasted Brussels Sprouts with Cherries and Nuts

Having such a live taste already, this quick dish using roasted Brussels sprouts aims to supplement and complicate their flavor.

| December 2009/January 2010

Heirloom vegetable varieties exist for many types of plants, including tomatoes, peppers, cranberry beans, squash, and pumpkins — for example ‘Triamble’ squash, and ‘Rouge Vif d’Etampes,’ also known as the Cinderella pumpkin. Then there are Brussels sprouts. These pods with their distinctively strong odor and flavor originated in Belgium more than 400 years ago, and were introduced to the United States by Thomas Jefferson. If you want to try them, we've composed this recipe.

Simple Roasted Brussels Sprouts With Cherries and Nut


2 cups Brussels sprouts
2 tbsp extra virgin olive oil
Coarse sea salt
Dried cherries
Toasted nuts


Preheat oven to 425 degrees Fahrenheit. Lightly grease baking pan with oil. Wash Brussels sprouts and cut a small X in the bottom of each one for even cooking. Place sprouts in a large bowl and drizzle with the olive oil and toss gently. Arrange on the greased pan in a single layer. Roast about 15 minutes, shaking the pan occasionally. When sprouts are tender and lightly browned, transfer to a serving platter. Sprinkle with salt and optional dried cherries or toasted nuts. Serve immediately.

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