Roasted Brussels Sprouts with Pecans and Cranberries -

Roasted Brussels Sprouts with Pecans and Cranberries

A delightful side dish blending roasted Brussels sprouts, crunchy pecans, and sweet dried cranberries, perfect for any occasion.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 210

Main ingredients

2 cups Brussels sprouts, halved Ensure they are cut to a uniform size for even cooking.
1 tablespoon olive oil For coating the Brussels sprouts.
to taste Salt
to taste Pepper
1/2 cup pecans, chopped Can substitute with walnuts or almonds.
1/2 cup dried cranberries Can replace with raisins for different sweetness.
1/4 cup balsamic vinegar Add at the end for flavor enhancement.

Preparation

Preheat your oven to 400°F (200°C).
In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper, tossing well to coat them evenly.

Cooking

Spread the sprouts on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes until they are tender and caramelized.
With about 5 minutes left, add the chopped pecans to the baking sheet to ensure they toast without burning.
When done, remove from the oven and toss the roasted Brussels sprouts and pecans with dried cranberries and balsamic vinegar just before serving.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F (175°C). Can freeze for up to 2 months.