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A New Way To Make Brussels Sprouts That Everyone Will Love At Friendsgiving

You've had them halved an roasted. Shredded and roasted is even better. This recipe is part of our Friendsgiving potluck party menu.

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To make the Brussels sprouts, you will need:

Lauren Zaser / BuzzFeed

4 lbs Brussels sprouts *

¼ cup olive oil

5 large shallots

½ cup raw almonds

½ cup dried cranberries

*(the Brussels sprouts shown above are already shredded, but you will buy them whole. Instructions on how to shred them are below.)

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Turn the food processor on, then drop the Brussels sprouts in. You'll have to work in batches, emptying the shredded sprouts into a large bowl when the food processor gets full.

Divide the Brussels sprouts and shallots evenly between two large baking sheets lined with parchment, then drizzle on 2 tablespoons olive oil per tray, season with salt and pepper, toss together, and spread the Brussels sprouts into an even layer.

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Heat a large skillet over medium heat, then add the chopped almonds. While you toast them, make sure you are stirring or tossing constantly so they don't burn.

Turn off the heat, then toss or stir just to mix everything together. Transfer the almond-cranberry mixture to a bowl until you're ready to serve the Brussels sprouts.

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Roasted Brussels Sprouts with Dried Cranberries And Toasted Almonds

Serves 10-12

INGREDIENTS

4 pounds Brussels sprouts

¼ cup olive oil

5 large shallots, sliced into ¼ -inch rings

kosher salt and freshly ground pepper

½ cup raw almonds, roughly chopped

½ cup dried cranberries

PREPARATION

1. Preheat oven to 425°F and line two large rimmed baking sheets with parchment paper or foil.

2. Trim the end off of each Brussels sprout by cutting a super thin slice (about 1/8 inch-thick) off of the root end. In a food processor fitted with the slicing attachment, coarsely shred the Brussels sprouts. (If you don't have a food processor, you can just thinly slice the Brussels sprouts by hand.) Divide the shredded sprouts between two baking sheets, add the sliced shallots, drizzle each tray with the olive oil, season generously with salt and pepper, and toss together to combine. Spread the Brussels sprouts out evenly on the baking sheets.

3. Roast until tender and browned, about 30 minutes, turning the pans halfway through.

4. While the Brussels sprouts cook, prepare your almond-cranberry topping. Heat a large skillet over medium heat, then add the almonds. Toast over medium heat, stirring constantly, until almonds are fragrant and starting to brown, 3-4 minutes. If the almonds start to darken too much, turn your heat to low. When the almonds are toasted, add the dried cranberries. Turn off the heat, then toss or stir the mixture just to combine everything. Transfer the almond-cranberry mixture to a bowl until you're ready to serve.

5. When the Brussels sprouts are roasted, put them in a large mixing bowl and toss with the almond-cranberry mixture, then transfer to a serving bowl.

If you're bringing these Brussels sprouts to a potluck (like we suggest in our Friendsgiving menu), here's what to do:

Before the potluck, cook the Brussels sprouts and the almond-cranberry topping according to the recipe above, up to a day in advance, but don't combine them yet. Let the Brussels sprouts cool to room temperature, then store them in an airtight container in the fridge. Store the almond-cranberry topping in a covered bowl or jar, at room temperature.

For the potluck, bring along a single baking sheet and parchment paper to line it, as well as the Brussels sprouts and the almond-cranberry topping. To reheat the Brussels sprouts, spread them out on the lined baking sheet and reheat in a 400°F oven for 10 minutes, taking them out and tossing them after 5 minutes. (The Brussels sprouts will have shrunk considerably the first time you cooked them, which is why you can reheat them on one baking sheet instead of two.) When they're hot, toss the Brussels sprouts with the almond-cranberry topping, and serve.

Planning to cook this recipe?
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