Grass Fed Girl

Paleo Roasted Brussels Sprouts Almondine with Dried Cranberries Recipe

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 I love Brussels sprouts and I never get enough of them. I love to cut them in half so they get crispy on the flat side which makes them taste like fries. It is important to cook them in a healthy cooking fat that won’t burn. See my healthy cooking fats guide here. The cranberries add a touch of sweetness that goes great with the crunchy toasted almonds. I prefer to look for unsweetened cranberries to avoid excess sugar or you could dehydrate your own organic ones. When you add simple sea salt and pepper the flavors in this dish come together for a savory comfort food experience that won’t be forgotten and your family will be asking for seconds.

Paleo Roasted Brussels Sprouts Almondine with Dried Cranberries Recipe

Serves: 4 to 6

Prep time: 15 minutes

Cook time: 20 minutes 
 
Ingredients:
16 oz Brussels sprouts, halved
1 medium white onion, diced
2 tablespoons ghee or coconut oil, melted 
1 cup sliced almonds
 
Directions: 
Preheat the oven to 350 degrees. Set a glass baking dish in the oven and place the fat inside and leave it until melted. Sliced the Brussels sprouts in half lengthwise and toss them in the melted oil until coated. Liberally season the sprouts with salt and pepper then place back in oven to cook. When the sprouts are halfway done, about 15 minutes, prepare a cookie sheet with parchment paper and place the cranberries on one side and the almonds on the other. Place the cookie sheet in the oven to toast the almonds and warm up the cranberries for 5-7 minutes and remove them from the oven and set aside.  When the Brussels sprouts are tender after about 30 minutes total, transfer them to a serving bowl and add the cranberries and almonds on top. Serve immediately and enjoy. 

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