Savory Roasted Brussels Sprouts with Pecans & Cranberries

$- 1 pound Brussels sprouts, trimmed and halved - 1/2 cup pecans, roughly chopped - 1/2 cup dried cranberries - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - 1 teaspoon honey or maple syrup - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon onion powder - Fresh parsley for garnish Brussels sprouts are the main star here. Their earthy flavor pairs well with sweet cranberries and crunchy pecans. I love using fresh Brussels sprouts. They taste better and roast perfectly. You need olive oil to help the sprouts brown. Balsamic vinegar adds a rich tang. Honey or maple syrup gives a sweet touch. Garlic powder and onion powder add depth to the dish. Salt and pepper are key for flavor. To make it pop, I often add fresh parsley as a garnish. This adds color and a fresh taste. You can skip it, but I think it makes a big difference. When you gather all these ingredients, you create a delightful mix. Each ingredient plays a part in making this dish a true treat. Whether it's for a holiday meal or a simple weeknight dinner, these roasted Brussels sprouts shine. {{ingredient_image_1}} - Preheat the oven to 425°F (220°C). - In a big bowl, mix the halved Brussels sprouts with olive oil. - Add balsamic vinegar, honey, garlic powder, onion powder, salt, and pepper. - Toss everything well to coat each sprout evenly. - Spread the Brussels sprouts on a baking sheet cut side down. - Make sure they are in a single layer for even cooking. - Roast them for 20-25 minutes. - Stir halfway through to help them brown nicely. - In the last 5 minutes of roasting, add the chopped pecans. - This helps them toast lightly and brings out their flavor. - After removing the baking sheet from the oven, toss in the dried cranberries. - The heat will plump them up a bit. - Taste your dish and adjust the seasoning if needed. To get the best Brussels sprouts, lay them out in a single layer. This helps them cook evenly and get crispy. If you have larger sprouts, you may need to adjust the cooking time. Smaller ones cook faster. Check them at 20 minutes, but they may need up to 25 minutes. For a bright taste, try adding some citrus zest. Lemon or orange zest can lift the flavors. You can also play around with different nuts. Walnuts or almonds can add a new twist to the dish. Each nut brings a unique crunch and flavor. These roasted Brussels sprouts are perfect with proteins. Chicken, pork, or fish all pair well. You can also serve them as a side dish for holiday meals. They add color and flavor to your feast. Pro Tips Choose Fresh Brussels Sprouts: Look for Brussels sprouts that are firm and tightly packed. Avoid any that are yellowing or have blemishes for the best flavor and texture. Adjust Cooking Time: Depending on your oven and the size of the Brussels sprouts, you may need to adjust the roasting time. Keep an eye on them to ensure they don’t overcook. Mix It Up: Feel free to experiment with different nuts or dried fruits. Walnuts or almonds could be a great substitute, and apple slices can add a nice twist! Serve Immediately: For the best texture and flavor, serve your Brussels sprouts right after roasting. They are best enjoyed warm and fresh from the oven. {{image_2}} You can switch up the nuts in this dish. Try using walnuts or almond slices. They add a nice crunch and different flavor. For dried fruits, consider using raisins or chopped dates. Each fruit brings its own sweetness and taste. Feel free to mix and match to find your favorite combo. If you want a quicker option, try air frying the Brussels sprouts. It takes about 15 minutes, and they turn out crispy. Just toss them in the air fryer with your seasonings. You can also sauté them on the stovetop. This method gives a different texture and a bit of char. Use a pan with a lid to steam them first, then remove the lid to crisp them up. This recipe can easily fit many diets. For a vegan version, skip the honey or use maple syrup. To make it gluten-free, check your seasoning labels. Finally, if you want a low-sugar option, use a sugar alternative like stevia. Each change keeps the dish tasty and satisfying. To store your roasted Brussels sprouts, let them cool first. Place them in an airtight container. This helps keep them fresh. Store the container in the fridge. They will last about 3-4 days this way. If you want to save them for longer, you can freeze them. For freezing, first, spread the sprouts on a baking sheet. Freeze them for 1-2 hours until firm. Then transfer them to a freezer bag. Remove as much air as possible before sealing. They can stay in the freezer for up to 3 months. When it’s time to eat leftover Brussels sprouts, you have options. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10-15 minutes until warm. This keeps them crispy. If you use the microwave, place them in a bowl. Cover with a lid or a plate. Heat in 30-second bursts until warm. This method is quick but may soften the sprouts. To keep flavor, add a bit of olive oil or salt before reheating. Leftover roasted Brussels sprouts can last 3-4 days in the fridge. After that, they may spoil. Signs of spoilage include a sour smell or a slimy texture. If you see mold, throw them away immediately. It’s best to check your leftovers each time before reheating. If you are unsure, it’s safer to discard them. This helps you avoid any foodborne illnesses. Enjoy your Brussels sprouts while they are still fresh and tasty! Brussels sprouts are packed with nutrients. They are low in calories and high in fiber. They contain vitamins C and K, which help support your immune system and bone health. Brussels sprouts also have antioxidants that may reduce inflammation. Eating them may lower the risk of chronic diseases. Yes, you can prep these roasted Brussels sprouts in advance. You can wash and cut them a day before. Store them in an airtight container in the fridge. You can also roast them ahead of time. After roasting, let them cool, then store them in the fridge. They will last for about three days. Just reheat them in the oven to crisp them up again. These Brussels sprouts pair well with many dishes. You can serve them as a side to roasted chicken or turkey. They also go great with grilled fish or steak. For a vegetarian meal, serve them with quinoa or a hearty grain salad. You can even add them to pasta for extra flavor. Roasting Brussels sprouts with pecans and cranberries is simple and tasty. We covered main ingredients, cooking steps, and tips for perfect roasting. You can add your twist with different nuts or seasonings. Use leftovers in various meals, making them a smart choice. Enjoy this dish as a side or a healthy main. With so many options, you can make it your own. Get creative and have fun in the kitchen!$

Savory Roasted Brussels Sprouts with Pecans & Cranberries

A delicious side dish featuring roasted Brussels sprouts, toasted pecans, and sweet cranberries.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 pound Brussels sprouts, trimmed and halved
0.5 cup pecans, roughly chopped
0.5 cup dried cranberries
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey or maple syrup
to taste Salt and pepper
1 teaspoon garlic powder
1 teaspoon onion powder
optional Fresh parsley for garnish

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the halved Brussels sprouts, olive oil, balsamic vinegar, honey (or maple syrup), garlic powder, onion powder, salt, and pepper. Toss well to ensure the Brussels sprouts are evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet, cut side down for optimal caramelization.
Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through for even cooking.
In the last 5 minutes of roasting, add the chopped pecans to the baking sheet, allowing them to toast lightly.
Once done, remove from the oven and toss in the dried cranberries, letting the residual heat plump them up slightly.
Taste and adjust seasoning, adding more salt or pepper if desired.
Serve warm, garnished with fresh parsley if using, for a pop of color.

Notes

Garnish with fresh parsley for added color.

Keyword Brussels sprouts, cranberries, pecans, roasted vegetables