This makes an easy, and super flavorful seasonal side dish to go with just about anything…even Thanksgiving dinner. We like it best with a mildly seasoned salmon or roast chicken.
Ingredients
1 lb fresh Brussels sprouts, washed and halved
2 firm fuyu persimmons, peeled and diced
1/4 cup dried sweetened cranberries
1/8 cup pine nuts
1/2 tsp salt
1 tbsp olive oil
Instructions
1.) Preheat oven to 400. Wash Brussels sprouts and cut them in half. (Shaved Brussels sprouts will absolutely work in this recipe, you will just need to keep an eye on the cook time).
2.) Remove skin from persimmons and dice the fruit, cutting around the core.
3.) In a shallow roasting pan or sheet pan pour Brussels Sprouts and persimmons into a heap. Add cranberries and pine nuts. Drizzle with olive oil and toss with your hands or a spoon to coat. Spread evenly across the surface of the pan and sprinkle with salt.
4.) Roast in the oven for about 25 minutes. You will want to give it a shake or stir about 10 minutes in to make sure it’s being evenly roasted. Add about 5 minutes if you like everything extra crispy.