Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend
Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest

All Photos: Wendy Goodfriend

I’ll be honest. I’ve not really been a fan of Brussels sprouts for about 4 years. I used to like them ok, as long as they weren’t boiled (blech). But then one day in the middle of winter (aka Brussels sprouts season) I got pregnant. I was instantly repelled by all cruciferous vegetables (and greens – sigh). And unfortunately it lasted for quite some time post-pregnancy. It was only through sheer determination that I clawed my way back to truly enjoying kale (with bacon, in a salad); red cabbage (braised with balsamic vinegar); and broccoli (roasted).

But I still hadn’t managed to reunite with Brussels sprouts. Until now. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing. You might say that I’m covering up the slightly bitter, pungent flavor of the Brussels sprouts. But I’m ok with that. Because now I like them again.

Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend
Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest

Recipe: Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest

Makes 4 to 6 servings

    Ingredients:

  • 2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup dried cranberries
  • 1/3 cup lightly toasted, peeled, chopped hazelnuts
  • Zest of 1 orange
    Instructions:

  1. Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.
  2. This slideshow requires JavaScript.

  3. Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.
  4. This slideshow requires JavaScript.

    This slideshow requires JavaScript.

  5. Transfer to a serving bowl and serve right away.
  6. Transfer to a serving bowl and serve right away. Photo: Wendy Goodfriend
    Transfer to a serving bowl and serve right away.
Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving 12 December,2016Kim Laidlaw

  • Naomi Bloom

    LOVE this recipe! A must for Thanksgiving. Just two problems:
    1-WHY stuff your so-called printer-friendly version with all those photos? Over 10 pages of wasted paper and ink for less than one page of text.
    2-Wondering how to roast this dish along with a ~14-lb turkey at 359-375. Sorry, only have one oven. Could roast sprouts at lower temp longer? Or put in oven as soon as turkey leaves for a 20-30-minute rest?

    • weegee

      Hi Naomi-
      When you click on the print icon at the top right of the post you should get an interface that allows you to check a box at the very top right side that says “Remove images.” This way you can customize your printed recipe to just include the text. Have a Happy Thanksgiving!

    • jonsonaia

      puti n

    • Kim Laidlaw

      You could start them about 5 minutes before the turkey is done cooking, then crank up the heat to 400F and finish roasting the sprouts while the turkey rests…

  • Kim Laidlaw

    Hi Naomi,
    I can’t answer the first question (sorry, but hopefully someone at BAB can!), but I can probably help with the 2nd! I would put the sprouts in just before you take the turkey out, then once you take the turkey out to rest, increase the temp in the oven to 400. So, if the sprouts take 30 minutes, and your turkey is resting for 20 minutes, then put the sprouts in 10 min before the turkey is done, then let them roast while the turkey rests. Also, these are great at room temp. Or you can roast them ahead and then warm them in the oven while the turkey rests. Hope this helps! Have a great Thanksgiving!

  • Guest II

    Thanks for the Q&A re: the print issue -it’s great to have the pics the first time ’round – I made this when I first saw it and will serve it again tomorrow- I was lucky to find Brussel Sprouts on the stalk way up here in the Siskiyou’s and the fresher the better!

  • john cooks

    It would be really great if when you pushed the print icon you got the ingredients and the procedure and not all of the bloody photos too. One page recipes are much easier to deal with

    • weegee

      Hi John- When you pop up the printer interface there is a checkbox on the top right side that says “remove images” to not include the recipe images in the print copy. Enjoy the recipe!

  • Cavy4Freedom

    can you substitute cashews for hazel nuts??? I don’t think I can find hazel nuts…don’t remember ever seeing them…but will try…

    • Kim Laidlaw

      Sure! That sounds delicious. Pecans, walnuts, or almonds would be great too!

  • Rachel Peterson Chunn

    How would you suggest preparing this to take to a Thanksgiving meal? Could I make a day ahead and reheat? Or make the day of and keep at room temperature for several hours?

    • Kim Laidlaw

      Hi! I would make it the same day and keep it at room temp. Then you can either reheat it for 20 min while the turkey roasts or serve at room temp! Enjoy!

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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