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Before you jump to Roasted Brussels Sprout with Corn Cashews and cranberries recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Mostly, people have been conditioned to believe that “comfort” foods are bad for the body and must be avoided. But if your comfort food is candy or junk food this can be true. Other times, comfort foods can be perfectly nourishing and good for us to eat. There are some foods that, when you consume them, could improve your mood. When you feel a little down and are needing an emotional pick-me-up, test out some of these.
Make some trail mix of nuts or seeds. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is possible since these foods are rich in magnesium which increases your production of serotonin. Serotonin is the “feel good” natural substance that dictates to your brain how you feel day in and day out. The more serotonin in your brain, the more pleasant you’ll feel. Not just that, nuts, particularly, are a fantastic protein source.
As you can see, you don’t need junk food or foods that are not good for you just so to feel better! Try a few of these suggestions instead.
We hope you got benefit from reading it, now let’s go back to roasted brussels sprout with corn cashews and cranberries recipe. You can have roasted brussels sprout with corn cashews and cranberries using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Roasted Brussels Sprout with Corn Cashews and cranberries:
- You need Brussels Sprouts
- Prepare Onion
- Get Fresh Corn
- Use Cashews
- Prepare Cranberries
- Provide Salt, Pepper, Garlic Powder and Balsamic Vinagreta
- Use Olive oil spray
Steps to make Roasted Brussels Sprout with Corn Cashews and cranberries:
- Place on a cooking tray. Brussels Sprouts, Slices Onions, Corn, Olive Oil Spray, Garlic Powder, Salt and Pepper.
- Broil for 10 min at 350 F
- Add Cashews, Cranberries and a little of Balsamic on top.
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