Roasted Brussels Sprouts with Dried Cherries

1lb Brussels Sprouts, trimmed and quartered lengthwise
1 tablespoon olive oil
salt and pepper

1/4 cup dried cherries, roughly chopped
1/4 cup almonds
olive oil to taste

(Serves 3-4)
Preheat oven to 220C.

Place Brussels sprouts in a bowl and plash over the olive oil. Season with salt and pepper. Stir so the olive oil coats the vegetables evenly.
Spread Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes. Turn them over once for even roasting.

Meanwhile, roast the almonds in a dry pan over medium low heat for a few minutes. Shake the pan regularly to provide even roasting. Let cool a little. Then chop roughly.
If the dried cherries are very dry, soak them in warm water for a few minutes. Drain.Mix dried cherries into the roasted Brussels sprouts. Transfer to serving bowl and sprinkle with roasted almonds. Sprinkle with more olive oil if desired. Serve immediately.

© Anja's Food 4 Thought. Recipe from