Roasted Brussels Sprouts with Pecans and Cranberries Recipe
If you’re looking for a side dish that’s vibrant, full of texture, and a little unexpected, my Roasted Brussels Sprouts with Pecans and Cranberries Recipe is exactly what you need. The combination of crispy caramelized edges, crunchy pecans, and sweet-tart cranberries creates such a fun contrast, turning humble Brussels sprouts into something pretty irresistible. I have to say, this recipe really changed how I feel about Brussels sprouts—they’re no longer just a simple veggie on the side but a highlight on the plate.
Whether you’re making a cozy weeknight dinner or looking for a fresh twist to bring to holiday gatherings, this Roasted Brussels Sprouts with Pecans and Cranberries Recipe is your go-to. It’s simple to pull together yet feels special, and best of all, it’s a crowd-pleaser. I love how easy it is to customize and how the roasting process brings out such incredible flavors. Trust me — once you try this, Brussels sprouts won’t be the same again!
Ingredients You’ll Need
All these ingredients work beautifully together to balance savory, sweet, and nutty flavors. When shopping, look for the freshest Brussels sprouts you can find — smaller, firm ones tend to roast up nicer and stay tender inside.
- Brussels sprouts: Smaller ones are usually sweeter and roast more evenly, so try to pick those if you can.
- Olive oil: Use a good quality extra virgin olive oil—it adds a lovely depth of flavor.
- Pecans: Chopped for quick roasting and a satisfying crunch. Toasting them lightly beforehand can boost their nuttiness even more.
- Dried cranberries: They bring a great burst of tart sweetness that balances the earthiness of the sprouts.
- Salt and pepper: Simple seasoning that pulls the whole dish together—don’t be shy with it!
Variations
I love mixing things up depending on the season or what I have on hand. This recipe is super forgiving and perfect for adding your own twist, so don’t hesitate to experiment!
- Add a drizzle of balsamic glaze: I once tossed the finished sprouts with this, and it added a beautiful tangy sweetness that made the dish pop even more.
- Swap pecans for walnuts or almonds: These nuts also roast nicely and give a different but equally lovely crunch.
- Include some freshly grated Parmesan: A sprinkle at the end adds salty richness that my family adores.
- Use maple syrup: Toss a teaspoon in before roasting for a subtle glaze that pairs wonderfully with cranberries and nuts.
How to Make Roasted Brussels Sprouts with Pecans and Cranberries Recipe
Step 1: Prep Your Brussels Sprouts
Start by trimming the tough stem ends and cutting each sprout in half lengthwise. The halving helps them roast evenly and get that perfect golden crisp on the cut side. If some are much larger, you can quarter them to keep the cooking uniform. I usually lay them out in a single layer on a baking sheet so they don’t steam and get soggy.
Step 2: Toss with Olive Oil and Seasonings
Drizzle your Brussels sprouts with olive oil — about 3 tablespoons should do — and sprinkle a good pinch of salt and fresh black pepper. Toss everything well, making sure each sprout is lightly coated. This step is key for getting that lovely caramelization, so don’t skimp on the oil!
Step 3: Roast Until Golden and Tender
Pop the baking sheet into a preheated oven at 400°F (200°C). Roast for about 20-25 minutes, stirring once halfway through to brown evenly. You’re aiming for crispy edges with a tender bite inside. Keep an eye near the end so they don’t burn — every oven’s a bit different!
Step 4: Add Pecans and Cranberries
While the sprouts finish roasting, chop your pecans roughly. About ½ cup works here. Toss them on top in the last 5 minutes of roasting so they toast lightly without burning. After pulling the tray from the oven, sprinkle ½ cup dried cranberries over everything and gently stir to combine. The residual heat softens the cranberries just enough without losing their chew.
How to Serve Roasted Brussels Sprouts with Pecans and Cranberries Recipe
Garnishes
I often finish this dish with a sprinkle of flaky sea salt and a little fresh cracked pepper just before serving. Sometimes, I add chopped fresh parsley or a squeeze of lemon juice to brighten it up even more—both bring lovely freshness to the warm, roasted flavors.
Side Dishes
This recipe pairs wonderfully with roasted chicken or turkey, but I also love serving it alongside hearty grains like quinoa or farro for a vegetarian meal. It’s hearty enough to stand on its own next to a protein-rich main, or you can toss it into a grain bowl for a nutrient-packed lunch.
Creative Ways to Present
For holiday dinners, I like arranging the sprouts on a pretty platter, garnished with extra pecans and whole cranberries for a festive look. Another fun idea is to serve this warm salad in small individual bowls topped with a dollop of creamy goat cheese or ricotta for added richness—it’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. Just make sure the sprouts have cooled completely before sealing to avoid sogginess. Reheating is quick and easy.
Freezing
While you can freeze this dish, I’ve found the texture of roasted Brussels sprouts and cranberries changes slightly after thawing. If you want to freeze, spread the cooled roasted sprouts and pecans on a tray to freeze individually first, then transfer to a freezer-safe bag to preserve texture. Cranberries can be added fresh after reheating for better flavor.
Reheating
Reheat leftovers in a hot skillet or oven to keep that crispy edge everyone loves. Avoid microwaving if you can, since it tends to make the sprouts mushy. A quick sauté over medium-high heat works perfectly and revives the flavors beautifully.
FAQs
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Can I use frozen Brussels sprouts for this recipe?
Frozen Brussels sprouts can work in a pinch, but since they tend to have more moisture, they may not roast as crisply. If using frozen, make sure to thaw and pat them very dry before roasting to help achieve better caramelization.
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How do I keep the pecans from burning?
Adding chopped pecans during the last 5 minutes of roasting is the best way to toast them evenly without burning. Alternatively, toast them separately in a dry skillet over medium heat for just a few minutes until fragrant.
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Can I make the Roasted Brussels Sprouts with Pecans and Cranberries Recipe vegan?
Yes! This recipe is naturally vegan as long as you use olive oil and no animal-based toppings. Just be sure to skip any cheese garnishes or substitute with a plant-based alternative if you like.
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What’s the best way to reheat leftovers to keep them crispy?
Reheat in a hot skillet or in a preheated oven at 350°F (175°C) for about 10 minutes. This helps maintain the texture and flavor better than using a microwave.
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Can I add other dried fruits besides cranberries?
Absolutely! Dried cherries or raisins also add a nice sweet note and work well with the roasted sprouts and nuts. Just add them after roasting like cranberries to keep their texture.
Final Thoughts
This Roasted Brussels Sprouts with Pecans and Cranberries Recipe is a favorite in my kitchen for good reason. It’s simple, adaptable, and bursting with flavor that goes beyond your typical side dish. I love how it looks festive and tastes like you put in way more effort than you really did. Give it a try—you might just find it becomes your new go-to way to enjoy Brussels sprouts, especially when you want something both comforting and a little special!
Print
Roasted Brussels Sprouts with Pecans and Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Roasted Brussels Sprouts with Pecans and Cranberries combines the natural earthiness of Brussels sprouts with the sweet tartness of dried cranberries and the rich crunch of toasted pecans. Roasting the sprouts brings out a deep caramelized flavor, while the pecans add texture and the cranberries contribute a burst of sweetness, making this dish a perfect side for any meal.
Ingredients
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
Other Ingredients
- 3 tbsp olive oil
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts, ensuring they cook evenly and develop a nice caramelized exterior.
- Prepare the Brussels sprouts: Trim the ends off the Brussels sprouts and cut them in half lengthwise to promote even roasting and maximize surface area for browning.
- Toss with oil and seasoning: In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are well coated to enhance flavor and prevent sticking during roasting.
- Roast the Brussels sprouts: Spread the sprouts in a single layer on a baking sheet and roast them in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and golden brown on the edges.
- Add pecans: About 5 minutes before the sprouts are done, sprinkle the chopped pecans over them on the baking sheet to toast lightly and bring out their nutty aroma.
- Combine with cranberries: Remove the baking sheet from the oven and immediately stir in the dried cranberries, allowing their sweetness to meld with the warm sprouts and toasted pecans.
- Serve: Transfer the roasted Brussels sprouts with pecans and cranberries to a serving dish and enjoy warm as a flavorful side dish.
Notes
- You can substitute walnuts or almonds for pecans if preferred.
- Adjust the amount of dried cranberries based on your desired sweetness level.
- For an added flavor boost, drizzle a little balsamic glaze over the finished dish before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Brussels sprouts recipe, roasted Brussels sprouts, pecans, cranberries, healthy side dish, Thanksgiving side, holiday recipes
