Description
Brussels sprouts with pecans and cranberries offer a delightful blend of flavors that will transform any meal into a festive occasion. Roasted to golden perfection, these sprouts are paired with the crunchy texture of pecans and the sweet tartness of cranberries, creating an irresistible dish. Ideal for holiday feasts or cozy weeknight dinners, this simple and nutritious recipe is sure to impress even the pickiest eaters.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- ½ cup raw pecans, chopped
- ½ cup dried cranberries (unsweetened)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned Brussels sprouts on the prepared baking sheet. Sprinkle chopped pecans and dried cranberries over the top.
- Roast in the preheated oven for about 25-30 minutes or until golden brown and crispy; stir halfway through cooking.
- Once done, remove from the oven and drizzle balsamic vinegar over the warm sprouts. Toss gently before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For extra flavor, toast the pecans in a skillet before adding them to the dish. Feel free to swap out pecans for walnuts or add crumbled feta cheese for a savory twist. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F (175°C) to maintain crispness.