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Roasted Brussels Sprouts with Cranberries and Pistachios

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Say goodbye to the boring boiled Brussels sprouts you dreaded as a kid. This recipe will convert even the biggest of Brussels sprout haters.

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 500 g / 5 1/2 cups Brussels sprouts, halved and bottoms trimmed
  • 100 g / 1/4 cup Crystal margarine, melted
  • salt and pepper to taste
  • 30 g / 1/4 cup dried cranberries
  • 80 g / 1/2 cup pistachios, shelled and roughly chopped
  • small white onion, sliced
  • 1 g / 1 tsp chili flakes


  1. Preheat oven to 450°F (230°C).
  2. In a large bowl, combine all ingredients except for cranberries. Toss to coat.
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  4. On a lined baking sheet, lay Brussels sprouts evenly and roast in oven for 20 minutes until browned and caramelized. Rotate pan halfway through baking.
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  6. Toss cranberries in the roasted Brussels sprouts and serve immediately.

Chef Notes

  • Don’t throw away the fallaway leaves of the Brussels sprouts. These little leaves provide tons of umami flavour once they crisp up and brown.


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