Oven Roasted Brussels Sprouts and Cherries Recipe: Easy Veggie Side

There are many nights during the week that I’m developing a new main dish recipe, or am trying out something I’ve seen on Instagram or Pinterest, and I need a simple veggie side to go along with it. This oven roasted brussels sprouts and cherries recipe is a four-ingredient side dish that is substantial enough to go it alone for a vegetarian meal or can be paired with almost anything.

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When I was growing up, brussels sprouts were the devil. Moms everywhere would boil them and, if you were lucky, pour something on top to make them even slightly palatable. The dressing of choice in my house? Vinegar. I kid you not. That vinegar though was the best part of an overboiled, oddly greenish-grey ‘vegetable’ that had a consistency that was hard to stomach. Ahhh, the good old days…the days that tainted our views on a perfectly acceptable but incredibly versatile produce item that was overlooked for years, until roasted brussels sprouts became a ‘new’ thing a few years back.

I’m so glad for the trend that got us all looking at this vegetable again! Brussels sprouts are affordable, can be chopped, sliced, roasted whole and can be seasoned in too many ways to list. They can be eaten by hand, like chips, or with a fork on top of a salad. The opportunities are endless. Thanks to Melissa’s Produce, I had a bag to enjoy, along with some Tasmanian cherries, and I knew there had to be a fun away to pair the two together while not overcomplicating my goal of an simple veggie side dish everyone would like.

In case you missed my recipe for a Cherry Bourbon Sour, here’s some info: what is a Tasmanian cherry? It’s more vibrant, more sweet, and more sturdy. You can use it in the same way you use any other cherry but this one takes it up a notch. They hold up well to muddling, chopping, glazing, using in dessert, or as in this case, roasting. Available at Melissa’s Produce now, they’re worth ordering to try them out.

Prep time for this recipe was about five minutes to rough chop the brussels sprouts, and another 5-10 minutes to pit the cherries. Note: cherry juice can stain, so if you have white countertops as I do, be sure to do this on a cutting surface and wipe up any juice remnants as quickly as feasible.

A few tips: be sure to evenly scatter the ingredients onto the sheet or pan. Don’t skimp on the olive oil! The cherries almost caramelize and their flavor sweetens a little and there is no added sugar. They complement the sprouts perfectly.

Consistency is up to you, but we prefer the sprouts a little on the more well-done side. There’s no mush, just a little bit of a crust and even the bigger pieces aren’t hard to eat. Isn’t this dish beautiful to look at?

And no hate on the well-seasoned roasting pan! This baby has seen some seriously good eats and nothing sticks, even if I go light on the olive oil or spray. It also helps give a little space under the food so any excess liquid has space to go instead of adhering to the food! Sometimes we just love what we have, even if it looks worn, and these cookie sheets fit the bill for me. (I do have four sets of unused sheets and a couple more I use rarely, but this one still wins!)

These roasted brussels sprouts and cherries can be modified if you want to make it a little spicy, too. I don’t have any real substitutes to suggest, but if you want to kick up the heat a bit, a sprinkle of cayenne pepper would be amazing. Enjoy this simple veggie side dish and let me know what you think!