In my humble opinion, there's only one way we should all be eating Brussels sprouts — and that's tossed in olive oil and roasted to oblivion, until the outside leaves are browned and crispy, and the nestled insides are steamy and tender. Cooked this way, no Brussels sprout stands a chance against me. Seriously, I could eat an entire sheet tray of 'em and still come back in search for more (and I know a few fellow Kitchn staffers who would agree).
And would you look at that...the people of Pinterest kinda sorta agree with me too, (with the addition of a few extra odds and ends in the mix, of course).
But these roasted Brussels sprouts and squash with dried cranberries and Dijon vinaigrette from A Beautiful Plate reign supreme on Pinterest. With 65,000 saves, this side dish recipe has officially earned the coveted title of most popular Brussels sprouts on Pinterest, beating out all other competitors in the super-niche-but-all-important-delicious-cruciferous-veggie category. That's no small feat! This roasted veggie medley beat out all others, including balsamic-roasted, Parmesan-encrusted, and ever-popular cheese-doused renditions. And that's something to write home about.
Now that I've found this recipe, I plan to make it all winter long. It shakes up my go-to basic Brussels recipe with the addition of cubed and roasted butternut squash, a handful of dried cranberries, and, to top it all off, a zesty Dijon mustard vinaigrette. If I can hardly pull myself away from a tray of regular ol' roasted Brussels, imagine what will happen when I make myself a tray of these!
I can picture this dish pairing beautifully with roasted chicken, pork tenderloin, or even as the star of its own dish, piled high over a bowl of brown rice.