Are you a brussel sprout fan or do you push them to the side of the plate and do everything in your power to avoid putting them in your mouth? I used to be the later. The problem though, I disliked brussel sprouts, but had never even put them in my mouth. Brussel sprouts get such a bad reputation so I just assumed that I wouldn't like them and never tried them. A few years into my health journey I decided to try roasting brussel sprouts as a side because there were so many bloggers that were doing it (trend follower obviously) and it was love at first roast! What I had formerly thought of as a soggy, unpleasant way to consume nutrients was actually a crispy and delicious side dish that I started to crave. Although I'm always down for some classic roasted brussel sprouts, I love to mix things up and add in different ingredients to keep things interesting. The combination of sweetness from the cranberries and crunch from the sunflower seeds make this dish something worth craving.
roasted brussel Sprouts with sunflower seeds + cranberries
- 16 ounces of brussel sprouts, halved
- 1 tablespoon coconut oil, melted
- pinch of salt
- 2 TBS sunflower seeds
- 2 TBS dried cranberries
Preheat oven to 400 degrees
Place the brussel srpouts on a baking sheet. Drizzle the coconut oil over the brussel sprouts and toss. Sprinkle a pinch of salt over the brussel sprouts. Place the coconut oil covered brussel sprouts in the oven for 12 minutes.
While the brussel sprouts cook, cover the dried cranberries with two tablespoons of boiling water to soften them. Once the brussel sprouts are done baking, toss them together with the cranberries and sunflower seeds and enjoy.