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Cranberry Pecan Brussels Sprouts Recipe

Cranberry Pecan Brussels Sprouts Recipe
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★★★★★

4.8 from 23 reviews

A delicious and healthy side dish featuring roasted Brussels sprouts tossed with sweet dried cranberries, crunchy toasted pecans, and a tangy balsamic-honey glaze, perfect for adding festive flavor to any meal.

Ingredients

Scale

Brussels Sprouts

  • 1 lb (450 g) Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • Salt & black pepper, to taste

Add-ins

  • ¼ cup dried cranberries
  • ¼ cup pecans, roughly chopped

Glaze

  • 1 tbsp balsamic vinegar
  • 1 tsp honey

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough to roast the Brussels sprouts to a perfect golden and tender texture.
  2. Prepare the Brussels sprouts: Toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper to coat them evenly, then spread them out in a single layer on a baking sheet.
  3. Roast the Brussels sprouts: Place the baking sheet in the oven and roast for 20–25 minutes, flipping the sprouts halfway through cooking to allow even browning and tenderness.
  4. Toast the pecans: While the Brussels sprouts roast, lightly toast the chopped pecans in a small pan over medium heat for 2–3 minutes, stirring frequently to prevent burning and bring out their nutty flavor.
  5. Make the glaze: In a small bowl, whisk together the balsamic vinegar and honey until well combined to create a sweet and tangy glaze.
  6. Combine ingredients: Once the Brussels sprouts are roasted, remove them from the oven and immediately toss them with the dried cranberries, toasted pecans, and the balsamic-honey glaze to coat everything evenly.
  7. Serve: Serve the cranberry pecan Brussels sprouts warm as a flavorful and nutritious side dish, perfect for holiday meals or everyday dinners.

Notes

  • For extra crunch, you can add a handful of toasted pumpkin seeds or walnuts.
  • If you prefer a less sweet glaze, reduce the honey to 1/2 teaspoon.
  • Brussels sprouts can also be pan-roasted if you don’t have an oven.
  • Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
  • This recipe pairs well with roasted chicken, turkey, or grilled fish.

Nutrition

Keywords: Brussels sprouts, cranberry, pecan, roasted vegetables, side dish, balsamic glaze, healthy recipe, holiday side

Find it online: https://maicook.com/cranberry-pecan-brussels-sprouts-recipe/