| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 170 | 11g | 1.5g | 16g |
| sugars | fibre | protein | salt |
| 5g | 4g | 5g | 0.4g |
Today, I’m excited to share a recipe that makes my heart beat a little bit faster whenever I prepare it: Thyme Roasted Brussel Sprouts. There’s something about these tiny, little cabbage-like sprouts that takes me back to my Montana roots, to the days when I would watch my grandmother prepare our family meals with immense passion, and simple, wholesome ingredients.
The Appeal of Simple Ingredients
One of the things that draws me towards the Thyme Roasted Brussel Sprouts is its reliance on the fundamental ingredients that anyone can source easily. The highlight of the dish, Brussel sprouts, are an excellent source of Vitamins A, C, and K, as well as providing a wonderful amount of fiber making it a nutritious addition to any cuisine (source). These sprouts are beautifully accentuated by the flavors of thyme, sea salt, and freshly ground black pepper, which all happen to be staples in Montana cooking.
A Touch of Wild Flavors
The nod to my Montana roots doesn’t end there, however. The addition of dried cranberries adds an unexpected wildness to the mix, reminiscent of the huckleberries and other wild fruits that I nostalgically remember from my childhood. Furthermore, a hint of balsamic vinegar adds a nice tangy twist, and the optional toasted nuts provide a delightful crunch and are in line with classic dishes of my homeland, such as Pecan pies and Walnut cakes.
Now, some might wonder how such a mix of seemingly disparate ingredients work together. Yet, that’s the beauty of this recipe. It manages to combine taste profiles that embody the hearty essence of Montana cooking, resulting in a dish that feels both surprising yet wonderfully familiar.
A Versatile Side Dish
If you’re pondering about dishes that can complement Thyme Roasted Brussel Sprouts, you’re spoilt for choices. These Brussel sprouts pair perfectly with main dishes like Bison Burgers or Venison Steaks, fully complementing their robust flavors. Not just that, but they also work brilliantly alongside Thanksgiving classics like Turkey or Ham (source).
To finish, these Thyme Roasted Brussel Sprouts fuse tradition, simplicity, and a pinch of wild flavors, creating a dish that is delicious, healthy, and nostalgic all at once. I hope you enjoy making it as much as I love sharing it!
What You’ll Need
- 2 pounds of Brussels sprouts, trimmed and halved
- 3 tablespoons of extra-virgin olive oil
- 1 tablespoon of fresh thyme leaves
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1 tablespoon of balsamic vinegar
- 1/2 cup of cranberries, dried
- 1/2 cup of toasted nuts (pecans, walnuts, or almonds), optional
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius). Meanwhile, prepare your Brussels sprouts by trimming the ends and cutting them in half.
Step Two
In a large mixing bowl, combine the halved Brussels sprouts, extra-virgin olive oil, fresh thyme leaves, sea salt, and freshly ground black pepper. Toss everything together until the Brussels sprouts are thoroughly coated in seasoning.
Step Three
Transfer the seasoned Brussels sprouts to a large baking sheet, spreading them out in a single layer. Roast them in the preheated oven for about 20 minutes, or until they’re tender and caramelized.
Step Four
While the Brussels sprouts are roasting, prepare your optional toasted nuts by roughly chopping them, if they’re not already pre-chopped.
Step Five
Once the Brussels sprouts have finished roasting, remove them from the oven. Drizzle the balsamic vinegar evenly over the sprouts, and then sprinkle the dried cranberries and chopped nuts on top.
Step Six
Before serving, gently toss the Brussels sprouts again to evenly distribute the balsamic, cranberries, and nuts. Enjoy your Thyme Roasted Brussels Sprouts warm, as a side dish or salad.
