Cranberry Pecan Brussels Sprouts

🥬 Cranberry Pecan Brussels Sprouts

Cranberry Pecan Brussels Sprouts is a delicious sweet-and-savory side dish that combines roasted Brussels sprouts with crunchy pecans and tart dried cranberries. The roasting process brings out the natural caramelized flavor of the sprouts, while the cranberries add a touch of sweetness and the pecans provide a satisfying crunch. It’s a perfect healthy side for weeknight dinners or festive meals.

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🧾 Ingredients

• 500 g (about 1 lb) Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/3 cup dried cranberries

• 1/3 cup pecans, roughly chopped

• 1 tablespoon honey or maple syrup

• 1 tablespoon balsamic vinegar

• Optional: 2 tablespoons grated parmesan cheese

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👩‍🍳 Instructions

1. Preheat the oven
   Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Prepare the Brussels sprouts
   Trim the ends and cut the Brussels sprouts in half.

3. Season
   In a bowl, toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder.

4. Roast
   Spread them on the baking sheet in a single layer and roast for 18–22 minutes, stirring halfway, until golden and tender.

5. Add cranberries and pecans
   During the last 5 minutes of roasting, sprinkle the cranberries and pecans over the sprouts.

6. Make the glaze
   In a small bowl mix honey and balsamic vinegar.

7. Finish the dish
   Drizzle the glaze over the roasted Brussels sprouts and toss gently. Sprinkle parmesan if desired.

8. Serve
   Serve warm for the best flavor and texture.

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🍽️ Serving Suggestions

• Pair with roasted chicken or turkey.

• Serve alongside quinoa, rice, or mashed potatoes.

• Great addition to a holiday dinner table.

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💡 Tips

• For extra crunch, toast the pecans for a few minutes before adding them.

• Add crumbled feta or goat cheese for extra flavor.

• A pinch of red pepper flakes adds a subtle spicy kick.

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❓ Q & A

Q: Can I make this dish ahead of time?
Yes, roast the Brussels sprouts earlier and reheat in the oven before serving.

Q: Can I use fresh cranberries?
Fresh cranberries can be used, but they will taste more tart than dried ones.

Q: How long do leftovers last?
Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I cook this in an air fryer?
Yes, cook at 190°C (375°F) for about 12–15 minutes, shaking halfway.

Q: Can I make this vegan?
Yes, simply use maple syrup instead of honey and skip the parmesan.