Brussels Sprouts with Cranberries & Pecans
A deliciously balanced side dish featuring roasted Brussels sprouts, fresh cranberries, and crunchy pecans, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb Brussels sprouts, trimmed and halved Fresh and preferably organic for best flavor.
- 1 cup fresh cranberries Use fresh when in season for optimal taste.
- ½ cup pecans, chopped Can substitute with walnuts or sunflower seeds for nut-free version.
- 2 tablespoons olive oil Can substitute with coconut oil for a different flavor.
- to taste Salt and pepper Essential for enhancing flavors.
Instructions
Preparation
- Start by prepping the Brussels sprouts. Trim off the stems and slice them in half lengthwise.
- Rinse the fresh cranberries under cold water and set them aside.
- Chop the pecans into smaller pieces if they aren’t already.
Cooking
- Preheat your oven to 400°F (200°C).
- Place the halved Brussels sprouts into a mixing bowl.
- Drizzle the olive oil over the Brussels sprouts in the bowl, add salt and pepper to taste, and toss until the sprouts are well-coated.
- Spread the seasoned Brussels sprouts onto a baking sheet in a single layer.
- Sprinkle the fresh cranberries and chopped pecans over the top.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Check for doneness. Once they're golden brown and tender, serve warm.
Notes
To enhance flavors, consider adding balsamic vinegar during roasting or serving with grated Parmesan cheese.