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
Scale
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