Baked Brussels Sprouts with Cranberries and Almonds
Packed with fiber, vitamin K and vitamin C, brussels sprouts are a no brainer when it comes to delicious veggie sides. Pair with your favorite protein starch combo or add to your next salad for a delicious flavor twist!
Brussels sprouts, trimmed and halved
Sliced or slivered almonds
Preheat the oven to 375º F and line a sheet pan with foil or parchment paper.
In a large bowl, toss together the brussels sprouts, lemon juice, salt, pepper, and olive oil. Pour onto the sheet pan and bake for 10 minutes.
Carefully remove the brussels sprouts from the oven and sprinkle over all of the almonds. Return to the oven for 20 to 30 minutes, until brussels sprouts are easily pierced with a fork and slightly crispy. (Cook longer if you like them crispier, just watch out for the almonds toasting too much).
After removing the brussels sprouts from the oven, toss the cranberries in and serve.
Batch cooking note: a large batch can be made for the entire week and reheated as needed!