1 lbbrussels sprouts of uniform size, outer yellowed leaves removed, ends trimmed, cut in half if large
1-2 Tbspolive oil
1/2 tspground cinnamon
·salt and cracked black pepper
1/3 cdried cranberries or dried *tart* cherries
3 Tbspalmonds, slivered or sliced
How to Make Cinnamon-Roasted Brussels Sprouts
- Preheat oven to 400 degrees. Line a baking sheet/pan with parchment paper.
- In a medium size prep bowl toss the Brussels sprouts with the olive oil, cinnamon, salt and cracked black pepper until evenly coated. Transfer the mixture to the baking sheet.
- Roast the brussels sprouts until they start to brown and pierce easily with a fork; approximately 20 minutes and stirring occasionally.
- Toss in the dried fruit (cranberries or tart cherries) and the almonds. Roast for an additional 5 minutes.