Crispy Roasted Brussels Sprouts with Almonds and Dried Cranberries


3 lbs. Brussels sprouts, root end trimmed and sprouts quartered (save loose leaves)

½ c. olive oil, plus more as needed

2 tsp. coarse kosher salt, plus more to taste

½ tsp. freshly ground black pepper, plus more to taste

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1 c. shaved fresh Parmesan cheese (optional)

¾ c. unsalted almonds, toasted and coarsely chopped

½ c. dried cranberries

4 tbsp. freshly squeezed lemon juice


Heat oven to 500 degrees. Line two large baking sheets with parchment paper; set aside.

Place quartered Brussels sprouts and any loose leaves into a large bowl. Drizzle with ½ c. olive oil and sprinkle with salt and pepper; toss to evenly coat all of the sprouts.

Divide the sprouts between the two prepared baking sheets, in a single layer. Bake the sprouts for about 25 minutes or until the loose leaves are charred and the sprouts are beginning to char. (Stir the sprouts halfway through the roasting time.)

Turn the contents of both baking sheets into a serving bowl. Sprinkle with shaved Parmesan, almonds and dried cranberries; toss to evenly distribute. Sprinkle sprouts with lemon juice and toss once again. Taste for seasoning, adding more salt and pepper, as desired.

Makes 10-12 servings.