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Roasted Brussels Sprouts with Pecans and Cranberries

Roasted Brussels Sprouts with Pecans and Cranberries is a vibrant dish that transforms any meal into a festive occasion. The crispy, caramelized Brussels sprouts meld beautifully with the sweet-tart cranberries and crunchy pecans, creating a delightful flavor experience. Ideal for holiday gatherings or simple weeknight dinners, this easy-to-make recipe will impress family and friends alike.

  • Total Time: 35 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 cup pecans, toasted
  • 1 cup dried cranberries
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp balsamic vinegar

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the Brussels sprouts, trim the ends, and cut them in half.
  3. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well-coated.
  4. Add the toasted pecans and dried cranberries to the bowl, mixing gently.
  5. Spread everything in a single layer on a parchment-lined baking sheet.
  6. Roast for 20-25 minutes or until tender and golden brown.
  7. Drizzle with balsamic vinegar before serving.
  • Author: Laura Lopez
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1 cup (150g)
  • Calories: 220
  • Sugar: 12g
  • Sodium: 210mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: For added crunch, consider incorporating crispy bacon bits before serving. Substitute walnuts for pecans or dried cherries for cranberries for different flavor profiles. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F (175°C) for optimal crispiness.