BALSAMIC ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS
These Balsamic Roasted Brussels Sprouts with Cranberries & Pecans are sweet, tangy, and perfectly caramelized. A simple, flavorful side dish ideal for holidays, weeknight dinners, or any occasion that calls for a healthy, festive vegetable dish.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- ¼ cup dried cranberries
- ¼ cup pecans chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey optional
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Brussels Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast: Roast for 20 minutes, stirring halfway, until tender and slightly caramelized.
- Add Cranberries & Pecans: Remove from oven and toss with cranberries, pecans, balsamic vinegar, and honey if using.
- Serve: Transfer to a serving dish and enjoy warm.
Notes
- Make Ahead: Roast Brussels sprouts ahead of time and add cranberries and pecans just before serving.
- Customizing the Flavor: Add a sprinkle of Parmesan or use walnuts instead of pecans.
- Serving Suggestions: Serve alongside roasted meats, poultry, or grain bowls.
- Allergy-Friendly Options: Use seeds instead of nuts for a nut-free version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days; reheat before serving.