Roasted Brussels Sprouts With Pine Nuts & Spicy Cranberries
by Johnny Loua, Chef, Seattle, Washington
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- ½ cup pine nuts
- ½ cup dried cranberries
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon lime zest
- ½ teaspoon sugar
Preheat the oven to 350°F.
Toss the Brussels sprouts with olive oil and season with salt pepper. Roast in the oven for 25 minutes, stirring occasionally. Remove from the oven and add the pine nuts, cranberries, cayenne, paprika, lime zest, and sugar and tossing to coat. Continue roasting for another 15 minutes, until caramelized. Serve warm.