Description
This Balsamic Roasted Brussels Sprouts with Cranberries & Pecans recipe offers a perfect balance of savory, sweet, and nutty flavors. Roasted to golden brown tenderness and finished with a drizzle of tangy balsamic glaze, dried cranberries, and toasted pecans, this dish makes a vibrant, healthy side perfect for holiday meals or everyday dinners.
Ingredients
Scale
Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings & Garnishes
- 1/4 cup balsamic glaze (or balsamic vinegar reduced until thick)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Toss Brussels Sprouts: In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Arrange for Roasting: Spread the Brussels sprouts in a single layer on the prepared baking sheet, placing them cut side down to ensure even caramelization.
- Roast Brussels Sprouts: Roast in the preheated oven for 25 to 30 minutes, flipping halfway through to ensure even browning, until the sprouts are golden brown and tender.
- Drizzle and Toss: Remove the roasted Brussels sprouts from the oven and transfer them to a serving bowl. Drizzle with balsamic glaze and toss gently to coat.
- Add Cranberries and Pecans: Stir in the dried cranberries and toasted pecans just before serving to add sweet and nutty contrast.
- Serve: Serve the dish warm or at room temperature as a flavorful side dish.
Notes
- To toast pecans, heat them in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until fragrant.
- For extra flavor, add crumbled goat cheese or feta cheese just before serving.
