Tag Archives: brussels sprouts

ABC Brussels Sprouts

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Easy as 1-2-3!

When you think of “Christmas food”, what do you think of? I usually think of ham, mashed potatoes, and green beans with pimentos…an easy side dish that is red and green for the holidays. I wanted to do a Christmas-y side dish, too! Something red and green, but I wanted to change it up, and, of course, keep it simple and healthy!

So here we have ABC Brussels Sprouts. The “A” stands for almonds, the “B” for balsamic glaze, and the “C” for cranberries. This simple side dish would compliment any main course, and would look so pretty on your Christmas dinner table! Brussels sprouts are high in vitamins (especially vitamin K), minerals, fiber, and antioxidants, so you will keep your family and friends healthy by serving these!

Unfortunately, my mom doesn’t like brussels sprouts, and since she’s hosting Christmas dinner, asked me not to bring them 😛 However, I think if she tried these, she might turn into a brussels lover, and you will, too!

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ABC Brussels Sprouts

Serves 6-8.

Ingredients:

  • 2 pounds of brussels sprouts, with the stem cut, and cut length-wise
  • 1 tbsp of olive oil
  • 1 tsp of salt
  • 1/2 tsp of ground black pepper
  • 1/4 cup of raw honey (or maple syrup if you follow a vegan diet)
  • 2 tbsp of balsamic vinegar
  • 1/2 cup of unsweetened dried cranberries
  • 2 tbsp of slivered or chopped almonds

Directions:

  • Preheat oven to 400 F
  • Prepare large, rimmed baking sheet with cooking spray or parchment paper
  • Lay brussels sprouts halves in a single layer on baking sheet
  • Drizzle with olive oil
  • Sprinkle with salt and pepper
  • Whisk together the balsamic vinegar and honey until it is thickened and combined
  • Pour half of the mixture on the brussels sprouts
  • Using your hands or a large spoon, mix brussels sprouts until all are coated
  • Bake for 20 minutes
  • Remove from oven and add cranberries and almonds
  • Stir to combine all ingredients
  • Bake for another 15 minutes
  • Toss with remaining balsamic glaze
  • Top with extra cranberries, if desired
  • Serve warm
  • Leftovers will keep, covered, in the fridge for 5-7 days

I originally made these Christmas-y veggies to go with my Ghee, Garlic, and Herb Turkey with Gravy, and it was delicious! However, they would also be an excellent pairing with my Roasted Chicken with Carrots, or even my Barbecue MeatloafCreamy Tomato Basil Soup, or Celebration Steaks with Pan Sauce! I am a brussie lover so I will eat them with almost anything! For more Christmas recipes, be sure to check out my holiday posts: No Bake Pumpkin PieDeath by Hot ChocolateMolasses CookiesTwo Layer Paleo FudgeSlow Cooker Apple Cider, and, of course, the Ghee, Garlic, and Herb Turkey with Gravy. I hope you make some of these healthier holiday recipes, please be sure to “pin” them at the bottom of the post, and follow me on Instagram or Facebook to let me know what you think! You should definitely make these sweet and sour, red and green brussels sprouts, get your vitamin K in…and enjoy your pinch of crazy!

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Crispy Brussels Sprouts

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I have to admit that I’ve always been a brussels sprouts hater, but two years ago, my husband and I had a plate of fried brussels sprouts at a restaurant in Colorado that completely CHANGED MY LIFE! Okay, that’s dramatic, but they definitely changed my opinion on brussels sprouts; I saw the light and now love me some crispy brussies.

Brussels sprouts are high in vitamins K and C, fiber, and contain plenty of antioxidants, but deep frying them in oil kind of defeats their healthy purpose. So instead of frying brussels, I like to roast them on a high heat to get all of that crispy yumminess while still enjoying the health benefits.

This is a simple side dish that can go with almost any entree; I like to just toss them in the oven with some sweet potatoes and chicken thighs for a complete dinner on one pan. And they seriously could not be any easier; simply toss them with olive oil and seasoning then roast!

If you’ve previously been a brussels sprouts hater, try out these crispy bad boys and I guarantee you will change your mind! Dip them in some Lemon Garlic Aioli and you will love me forever. There I go with the dramatics again, but, really, you should try them.

Crispy Brussels Sprouts

Serves four to five.  

Ingredients:

  • One and a half pounds of brussels sprouts
  • One and a half tbsp of olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1/4-1/2 tsp cayenne pepper

Directions:

  • Preheat oven to 425 F
  • Prepare large baking sheet with foil/parchment paper and cooking spray
  • Cut the brussels sprouts in half top to bottom, or into quarters if they’re larger
  • Place in a medium mixing bowl and drizzle with olive oil
  • Add seasonings
  • Mix together until all the halves/quarters are covered with oil and seasoning
  • Arrange on baking sheet so that the brussels sprouts are all flat, none stacked on top of each other
  • Roast for 30-40 minutes, stirring twice to ensure even roasting

That’s all, folks! I hope these crispy brussies change your mind like they did mine. Eat your greens…and enjoy your pinch of crazy!

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