Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
Balsamic Roasted Brussels Sprouts with Cranberries & Pecans are a delightful side dish that transforms humble veggies into a holiday star. The earthy sweetness of roasted Brussels sprouts pairs perfectly with tart cranberries and crunchy pecans, creating a mouthwatering medley of flavors. Easy to prepare, this dish is perfect for Thanksgiving, Christmas, or any cozy dinner night when you want to impress your guests (and yourself). Get ready for an explosion of flavor that will have everyone coming back for seconds!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped and toasted
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Drizzle balsamic vinegar over the seasoned sprouts and mix well.
- Spread the mixture evenly on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes until golden brown and tender.
- In the last five minutes of roasting, sprinkle cranberries and pecans over the sprouts.
- Serve hot as a delectable side dish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to substitute pecans with walnuts or add crumbled feta for extra creaminess. For added flavor, toss in minced garlic before roasting. Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F until warm.