Roasted Brussels Sprouts With Cherries
Adding cherries to Brussels sprouts may sound like an odd combination, but it actually works really well. The sweetness from the fruit helps to balance out the bitterness of the Brussels sprouts to make a side dish that everyone loves.
Servings 8 servings
Equipment
- Paring knife
- Cherry pitter (optional)
- Bowl
- mixing spoon
- cookie sheet
Ingredients
- 6 cups fresh Brussels sprouts
- 1 cup fresh cherries
- ¼ cup plus 1 Tablespoon olive oil
- ½ teaspoon salt
Instructions
- Heat the oven to 375°F.
- Trim the stems and outer layer of leaves from the Brussels sprouts.
- Remove the pits from the cherries.
- Cut both the Brussels sprouts and the cherries in half
- Combine the Brussels sprouts, cherries, 1/4 cup of the olive oil and salt in a bowl. Mix until the sprouts are evenly coated with oil.
- Grease a cookie sheet with the remaining 1 Tablespoon of olive oil.
- Lay out the Brussels sprouts and cherries in a single layer on the cookie sheet, making sure that the cut side is facing down.
- Bake for 15 or 20 minutes, depending on how crispy you want them to be.
Notes
- To use frozen Brussels sprouts, thaw them just enough to be able to cut them. Then follow the recipe as is, but add an extra 5 minutes of baking time.
- Using a cherry pitter (like this one*) will make removing the pits from the cherries much easier.