#100DaysOfFoodBlogging, Recipes

Balsamic Brussels Sprouts with Cranberries & Almonds

Balsamic Brussels Sprouts with Cranberry & Almonds | getinmymouf.com

[This is post #036 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

I think it’s pretty common (cliché even?) for a food blogger to talk about how they used to hate Brussels sprouts as a kid.

So, I’m not going to talk about how I never actually tasted them as a child.

I definitely won’t speak of how the smell was so horrid that I hid under my bed whenever they were on the menu.

And I absolutely shall not mention that one occasion where I cried at the dinner table.

I will note that I almost cried tears of joy after tasting these Brussels sprouts, though. It had a been a rough day at work, and I was famished. Either way these sprouts of Brussels were better than my younger self could have ever expected.

And as a triple bonus, this recipe is a great way to clear out your pantry of any leftover nuts and dried fruit. In fact, you could probably swap out the almonds for macadamia nuts, the cranberries for dried pineapple, and the balsamic for rice wine vinegar and call this “Tropical Brussels Sprouts with Pineapple and Macadamia Nuts.” It’s like those Choose Your Own Adventure booksexcept without the possibility of time-traveling to a land where dinosaurs roam free.

Balsamic Brussels Sprouts with Cranberry & Almonds | getinmymouf.com

Served with baked halibut and dill potatoes.

Balsamic Brussels Sprouts with Cranberries & Almonds

  • 1 Pound Brussels Sprouts, halved
  • 2 Tblspns Olive Oil
  • 1/4 Cup Almond Slivers
  • 1 1/2 Tblspn Acetum Blaze Balsamic Glaze (not an affiliate link)
  • 1/4 Cup Cranberries
  • Salt & Pepper to Taste

1. Preheat the oven to 400 degrees. Wash, trim, dry, and halve Brussels sprouts lengthwise.

2. Toss dry Brussels sprouts with a light coating of olive oil. Add salt and pepper to taste.

3. Bake at 400 degrees for approximately 30 minutes. Meanwhile, toast the almonds in a small frying pan until they turn golden and smell really freaking good.

4. Toss hot Brussels sprouts with 1 1/2 tablespoons Blaze Glaze, toasted almonds, and cranberries until evenly coated. Enjoy!


P.s. Does this cover photo remind anyone else of the black and white ink blot cards that psychologists use on their patients? According to this, it can help to determine an individual’s personality characteristics and emotional functioning. All it’s telling me is that I’m hungry!


4 thoughts on “Balsamic Brussels Sprouts with Cranberries & Almonds

  1. Pingback: Brown Butter Ramen with Berries & Almonds | Get in my Mouf

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