Poor, maligned Brussels sprouts. They’ve long been a punchline, shorthand for “yucky healthy food that nobody wants to eat”, and a dinnertime villain in children’s books–most likely because they were served boiled-to-mush one too many times by well-meaning parents.
Now Brussels sprouts are finally getting their due. Roasting has become one of the most popular ways to prep them, which means it’s possible that our kids will grow up actually thinking happy thoughts about Brussels sprouts. Imagine that!
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup coarsely chopped pecans
- ½ cup balsamic vinegar
- ½ cup 100-percent apple juice
- ¼ cup dried cranberries