Serves 4
WHEN I WAS A KID, there were certain vegetables that I hated because of the way they smelled when they were cooking. Today, those aromatic vegetables are some of my favorites. One was cauliflower, of whose charms I have already frequently talked about (such as for cauliflower “mashed potatoes” here and Cauliflower Pizza Crust here). Another was Brussels sprouts. Knowing we were having Brussels sprouts was the opposite of inspiring to me in those days; today I love them. Actually, one benefit of having multiple food allergies or intolerances is that you are forced to experiment with new foods, to find things you can actually eat, and sometimes you rediscover foods you once turned away from and might not otherwise have ever tried again.
These crispy, yummy sprouts are amazing as a Thanksgiving side dish, or just a side, snack, or even a full meal for any day of the week.
1½ pounds Brussels sprouts, stems removed
3 tablespoons coconut oil
1 teaspoon ground cinnamon
3 tablespoons Himalayan salt, plus more to taste
Pinch of freshly ground black pepper
½ cup chopped pecans
¼ cup unsweetened dried cranberries
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine the Brussels sprouts, coconut oil, cinnamon, salt, and pepper. Spread on the lined baking sheet and roast for 30 minutes. Take the pan out of the oven and carefully add the pecans and cranberries, gently mixing together. Roast, tossing the sprouts once or twice to avoid burning, for another 10 to 15 minutes, until they turn golden and crispy along the edges. Serve immediately.
Leftovers will keep in the refrigerator for about 2 days. When cold, they’re a little like a salad.