Cranberry-Pecan Brussels Sprouts Recipe
Introduction
This delightful side dish pairs the tartness of dried cranberries with the crunchy texture of pecans, creating a festive and flavorful twist on Brussels sprouts. Perfect for holiday meals or any time you want to brighten up your plate.
Ingredients
- 4 cups Brussels sprouts, halved
- ½ cup dried cranberries
- ½ cup pecans, chopped
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Step 3: Spread the Brussels sprouts in a single layer on a baking sheet.
- Step 4: Roast for 20 minutes, then remove the baking sheet and add the dried cranberries and chopped pecans, stirring gently to combine.
- Step 5: Return the baking sheet to the oven and roast for an additional 5 minutes until the sprouts are tender and slightly caramelized.
- Step 6: Drizzle the balsamic vinegar over the roasted Brussels sprouts just before serving for a tangy finish.
Tips & Variations
- For extra flavor, try adding a sprinkle of grated Parmesan cheese right after roasting.
- Swap pecans for walnuts or almonds if preferred.
- Add a pinch of red pepper flakes with the olive oil for a subtle spicy kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries can be used but will create a more tart and juicy texture. Consider adding a bit of sugar if you prefer a sweeter balance.
Can this recipe be made ahead of time?
Yes, you can prepare and roast the Brussels sprouts and nuts in advance. Add the cranberries and balsamic vinegar just before serving to keep textures fresh.
PrintCranberry-Pecan Brussels Sprouts Recipe
A festive and flavorful side dish combining roasted Brussels sprouts with the tartness of dried cranberries and the crunch of chopped pecans, finished with a balsamic vinegar drizzle.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Vegetables
- 4 cups Brussels sprouts, halved
Fruits & Nuts
- ½ cup dried cranberries
- ½ cup pecans, chopped
Condiments & Oils
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
Seasonings
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) ensuring it reaches the correct temperature before roasting.
- Prepare Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated to enhance flavor and promote even roasting.
- Initial Roasting: Spread the Brussels sprouts out on a baking sheet in a single layer and roast in the preheated oven for 20 minutes to begin browning and softening.
- Add Cranberries and Pecans: After 20 minutes, remove the baking sheet and sprinkle dried cranberries and chopped pecans evenly over the Brussels sprouts.
- Final Roast: Return the baking sheet to the oven and roast for an additional 5 minutes to allow cranberries to warm and pecans to toast lightly.
- Finish with Balsamic: Remove from oven and drizzle the roasted mixture with balsamic vinegar for a tangy finish before serving.
Notes
- Halving the Brussels sprouts ensures they cook evenly and roast thoroughly.
- For extra crispness, ensure Brussels sprouts are spread out and not crowded on the baking sheet.
- Chopping pecans finely allows for better distribution and crunch in every bite.
- Adjust balsamic vinegar amount to personal taste preference, adding more for extra tang.
- This dish pairs beautifully with roasted meats or as part of a vegetarian holiday meal.
Keywords: Brussels sprouts, cranberry, pecan, roasted, side dish, healthy, holiday recipe
