Cranberry Pecan Brussels Sprouts Recipe

If you love the idea of a dish that balances crispy, sweet, tangy, and nutty flavors all in one bite, you are going to adore this Cranberry Pecan Brussels Sprouts recipe. It takes humble Brussels sprouts and elevates them with toasted pecans, chewy dried cranberries, and a luscious balsamic-honey drizzle that perfectly complements the roasted veggies. This is not just another side dish; it’s a celebration of texture and taste that’s easy enough for weeknights but impressive enough for holiday gatherings. Trust me, once you make these Cranberry Pecan Brussels Sprouts, they’re going to become a staple in your kitchen.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity—each ingredient works harmoniously to build layers of fresh, vibrant flavor. Nothing complicated, just perfectly selected elements that bring out the best in the Brussels sprouts with bursts of sweetness and crunch.

• Brussels sprouts (1 lb): Fresh, firm sprouts provide the robust base for the dish.
• Olive oil (2 tbsp): Helps roast the sprouts to a crispy, golden finish.
• Salt & black pepper: Essential seasonings that enhance and balance flavors.
• Dried cranberries (¼ cup): Add a cheerful pop of sweetness and chewy texture.
• Pecans (¼ cup, roughly chopped): Toasted to bring out their rich, buttery crunch.
• Balsamic vinegar (1 tbsp): Delivers a tangy punch that brightens the dish.
• Honey (1 tsp): Sweetens the balsamic for a subtle, smooth finish.

How to Make Cranberry Pecan Brussels Sprouts

Step 1: Prepare and Roast the Brussels Sprouts

Start by preheating your oven to 400°F (200°C). While it heats, trim the Brussels sprouts and slice them in half to maximize their caramelization. Toss the sprouts in olive oil, salt, and black pepper so each piece is perfectly coated. Spread them out on a baking sheet for plenty of room to roast evenly. This initial roast will transform the sprouts into tender, golden bites full of that irresistible roasted flavor.

Step 2: Toast the Pecans

While the Brussels sprouts roast for 20 to 25 minutes, flipping halfway through, gently toast the pecans in a small pan over medium heat. This quick toasting step intensifies their aroma and crunch, making them a standout ingredient in the final dish. Be sure to watch closely; pecans can go from toasted to burnt in seconds.

Step 3: Mix the Balsamic-Honey Dressing

In a small bowl, combine the balsamic vinegar with honey, mixing them until smooth. This combination adds a sweet yet tangy glaze that balances the earthiness of the Brussels sprouts and the nuttiness of the pecans. It’s the magic touch that ties everything together.

Step 4: Combine and Serve

Once the Brussels sprouts are out of the oven and still warm, toss them with the dried cranberries, toasted pecans, and the balsamic-honey dressing. The heat will encourage the flavors to meld beautifully, giving you those quintessential Cranberry Pecan Brussels Sprouts that feel both cozy and vibrant.

How to Serve Cranberry Pecan Brussels Sprouts

Garnishes

For a fresh burst of color and texture, sprinkle some finely chopped fresh parsley or green onions on top just before serving. If you love a little indulgence, a light dusting of grated Parmesan adds a nice salty contrast.

Side Dishes

Cranberry Pecan Brussels Sprouts pair wonderfully with roasted chicken, grilled steak, or even alongside a holiday ham. Their sweet and savory profile complements a wide range of mains, making them a versatile addition to your dinner table.

Creative Ways to Present

Consider serving these sprouts in a rustic wooden bowl or a bright ceramic dish to showcase their vibrant colors. You could also turn them into a warm salad topped with crumbled goat cheese or add cooked quinoa for a hearty vegetarian meal.

Make Ahead and Storage

Storing Leftovers

After enjoying your Cranberry Pecan Brussels Sprouts, store any leftovers in an airtight container in the refrigerator. They will keep nicely for up to three days without losing their texture or flavor.

Freezing

While you can freeze cooked Brussels sprouts, the dried cranberries and dressing are best added fresh to preserve taste and texture. If freezing is necessary, freeze only the roasted sprouts separately and add the other components after thawing.

Reheating

To reheat, spread the sprouts on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes. This method helps revive their crispiness much better than the microwave.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are more tart and moisture-heavy, which could affect the texture and sweetness balance of the dish. Dried cranberries add chewy sweetness without extra moisture, which is ideal here. However, if you want to experiment, try lightly sautéing fresh cranberries with honey first.

Are there good substitutes for pecans?

Yes! Walnuts, almonds, or even hazelnuts make excellent alternatives. Just toast them lightly to bring out their flavors before mixing in.

Is this recipe suitable for vegan diets?

Absolutely. This recipe is naturally vegan since it uses plant-based ingredients. Just ensure your honey substitute is maple syrup or agave to keep it fully vegan.

Can I make this recipe gluten-free?

Yes, and it’s already gluten-free! None of the ingredients contain gluten, so this dish fits perfectly into a gluten-free lifestyle.

How can I make Cranberry Pecan Brussels Sprouts less sweet?

If you prefer a less sweet version, reduce the honey in the balsamic dressing by half or omit dried cranberries altogether, perhaps replacing them with a little lemon zest for brightness instead.

Final Thoughts

I hope you’ll give these Cranberry Pecan Brussels Sprouts a try soon because they truly transform a simple vegetable into something extraordinary. They’re easy to make, full of vibrant flavors, and guaranteed to impress anyone lucky enough to share your table. Once you taste these, they just might become your go-to side dish for every season.

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