To make the Brussels sprouts, you will need:
Preheat oven to 425°F, then trim the end off of each Brussels sprout by cutting a super thin slice off the root of each one.
The fastest, easiest way to shred the Brussels sprouts is with a food processor fitted with the slicing attachment, which looks like this:
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.
(If you don't have a food processor, you can slice the Brussels sprouts by hand into 1/8-inch thick slices. It's not hard, it just takes a long time.)
Peel the shallots and slice them into rings about 1/4-inch thick.
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.
Roast the Brussels sprouts in the preheated oven for about 30 minutes, rotating the pans halfway through, until they are tender and browned on top.
While the sprouts are roasting, prepare the almond-cranberry topping: First, roughly chop the almonds.
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.
When the almonds are browned and start to smell toasted, add the cranberries all at once.
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.
To serve, toss the cooked Brussels sprouts with the almond-cranberry mixture in a large mixing bowl, then transfer to a serving bowl.
Roasted Brussels Sprouts with Dried Cranberries And Toasted Almonds
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
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.
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