Description
Balsamic Roasted Brussels Sprouts with Cranberries & Pecans is a vibrant and flavorful side dish that transforms humble vegetables into a showstopper. With caramelized Brussels sprouts, sweet-tart cranberries, and crunchy pecans, this recipe brings warmth and festivity to any meal—perfect for holiday gatherings or a cozy weeknight dinner. Easy to prepare yet impressive, it’s sure to become a family favorite!
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons balsamic vinegar
- 1 cup dried unsweetened cranberries
- 1 cup pecans, chopped
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the Brussels sprouts under cold water, trim yellowed leaves, and cut in half.
- In a large bowl, combine Brussels sprouts with olive oil, salt, and pepper until well-coated.
- Drizzle balsamic vinegar over the mixture and toss again.
- Spread the Brussels sprouts on the baking sheet in an even layer. Roast for 20-25 minutes until golden brown.
- Five minutes before finishing, sprinkle cranberries and chopped pecans on top.
- Serve warm as a delicious side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 18g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, substitute walnuts for pecans or toss in feta cheese. If you enjoy heat, sprinkle chili flakes before roasting. Store leftovers in an airtight container for up to three days.