Cranberry-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
Scale
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
