Cranberry Almond Roasted Brussels Sprouts are a healthy and festive side dish with some cranberries and slivered almonds.
Over the past few years, I have really grown to appreciate Christmas more than usual.
It’s the time of year when my entire family gets together, but it’s especially nice having my nieces home from college. 
I don’t see them as often as I’d like to, so I no longer take their presence for granted.
For me, the best part about Christmas is once everyone leaves, it’s nice to stay up late with my sisters and nieces, hanging out, making chai, indulging in this Red Velvet Cake that I bake every single year, talking, watching movies and eating Christmas leftovers at 3 am.
It’s the time of year, I’m not even thinking about what I’m eating, at least for a couple days.
This holiday season, I’m kicking up roasted Brussels Sprouts up a notch by adding some Parmesan Cheese, cranberries and slivered almonds. This healthy Cranberry Almond Roasted Brussels Sprouts is a great addition to an otherwise heavy meal. 
If brussels sprouts are on your menu this year, I hope you make the Cranberry Almond Roasted Brussels Sprouts. It’s colorful, festive, healthy and so delicious! 
Merry Christmas you guys! Hope you enjoy this holiday with your loved ones. Enjoy!
📖 Recipe Card
Cranberry Almond Roasted Brussels Sprouts
Ingredients
- 2 tablespoon extra virgin olive oil, 1 tablespoon to bake, 1 for after
- 16 ounces brussels sprouts, sliced in half
- 3 cloves garlic, chopped
- salt to taste
- black pepper to taste
- 1 tablespoon balsamic vinegar
- 4 tablespoon parmesan cheese
- 2 tablespoon slivered almonds
- 2 tablespoon dried cranberries
- 1-2 tablespoon lemon juice
Instructions
- Preheat oven to 400 degrees F.
- Remove the stem of the brussels sprouts and slice in half.
- Chop the garlic.
- Heat a cast-iron skillet on medium-high heat, once hot, add olive oil. Place the brussels sprouts face side down and top with garlic, salt and black pepper. Cook undisturbed for 3-4 minutes.
- Turn off the stove. Place the cast-iron skillet into the oven for 15 minutes.
- Grate the Parmesan cheese. Set aside cranberries and slivered almonds.
- Once the brussels sprouts are done, top with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Stir.
- Now add the almonds and brussels sprouts.
- Now add the cheese. Stir. A squeeze of lemon juice on top.
- Serve immediately.
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