Oh my goodness, let me tell you about the delightful combination of Brussels sprouts, cranberries, and pecans! This dish is a beautiful balance of savory and sweet that just dances on your taste buds. It’s perfect for the holidays, but honestly, I whip it up for weeknight dinners too—it’s that good! I remember a family gathering last year when I made this, and it was gone within minutes! Everyone was raving about the crispy Brussels sprouts and the pop of sweetness from the cranberries, all while the pecans added that lovely crunch. Trust me, you’re going to want to make this a staple in your kitchen! It’s not just a side dish; it’s a showstopper!

Ingredients for Brussels Sprouts with Cranberries & Pecans

1 pound Brussels sprouts, trimmed and halved: Look for bright green sprouts, and make sure to cut them in half to help them roast evenly and get that perfect caramelization.
1 cup dried cranberries: These little gems add a burst of sweetness that pairs beautifully with the earthy Brussels sprouts. You can use regular or sweetened cranberries, depending on your preference!
1 cup pecans, chopped: The pecans provide that lovely crunch and nutty flavor. Feel free to toast them lightly in a pan for an extra depth of flavor before adding them to the mix!
2 tablespoons olive oil: This helps the Brussels sprouts roast to crispy perfection and adds a lovely richness to the dish. Don’t skimp on it!
Salt to taste: A little salt goes a long way in enhancing the flavors, so season generously but taste as you go.
Pepper to taste: Freshly cracked black pepper adds a nice kick and balances the sweetness from the cranberries.

How to Prepare Brussels Sprouts with Cranberries & Pecans

Getting these Brussels sprouts with cranberries and pecans ready is a breeze, and I’m here to walk you through it step-by-step! You’ll be amazed at how simple yet delicious this dish is, and I promise it’ll impress everyone at the table!

Step-by-Step Instructions

Preheat your oven: Start by preheating your oven to 400°F (200°C). This is key for getting those Brussels sprouts perfectly roasted and caramelized.
Toss the Brussels sprouts: In a large bowl, toss the trimmed and halved Brussels sprouts with the olive oil, salt, and pepper. Make sure they’re well coated—this helps them roast evenly and taste fantastic!
Spread on a baking sheet: Lay the Brussels sprouts out in a single layer on a baking sheet. Don’t overcrowd them; give them some space to breathe so they get nice and crispy!
Roast: Pop them in the oven and roast for 20-25 minutes. You’ll want to check them around the 20-minute mark. They should be tender and have a beautiful golden-brown color.
Add cranberries and pecans: In the last 5 minutes of roasting, sprinkle the dried cranberries and chopped pecans over the Brussels sprouts. This allows them to warm up and release their flavors without getting too soft.
Remove and serve: Once they’re done, take the baking sheet out of the oven and let them cool for just a minute. Serve warm, and watch them disappear!

And there you have it! Easy, right? Just remember to keep an eye on them while they roast to avoid any surprises. You’re going to love this dish!

Why You’ll Love This Recipe

Quick and easy: This dish comes together in about 35 minutes, making it perfect for a weeknight dinner or a last-minute holiday side!
Delicious flavor combination: The savory Brussels sprouts paired with the sweet cranberries and crunchy pecans create a flavor explosion that’s simply irresistible.
Healthy ingredients: Packed with nutrients, this dish is not just tasty but also a wholesome addition to your table.
Vegetarian-friendly: It’s a fantastic option for vegetarians and can easily please any crowd!

Tips for Success

To make this dish the best it can be, here are some of my top tips! First, keep an eye on your Brussels sprouts while they roast; every oven is different, so you might need to adjust the cooking time slightly. For added flavor, try drizzling a splash of balsamic vinegar over the sprouts before roasting—it adds a lovely tang! If you’re out of pecans, walnuts work beautifully as a substitute. And don’t forget to taste and adjust the seasoning; a pinch more salt can elevate the whole dish. Trust me, these little tweaks make a big difference!

Nutritional Information

Now, let’s talk about what’s in this delicious dish! Each serving of Brussels sprouts with cranberries and pecans is approximately 250 calories. You’ll get 15 grams of fat (with only 1.5 grams being saturated fat), 30 grams of carbs, and a nice boost of 5 grams of protein. Plus, it’s packed with 6 grams of fiber, which is always a plus! Remember, these values are estimates and can vary based on the specific ingredients you use. But overall, you’re treating yourself to something that’s not just tasty but also nourishing!

FAQ About Brussels Sprouts with Cranberries & Pecans

Got questions? I’ve got answers! One common question is, Can I use fresh cranberries instead of dried? While fresh cranberries are a bit tart, they can work if you add a little extra sweetness, like a drizzle of honey or maple syrup. What if I don’t have pecans? No worries! Walnuts or even almonds make great substitutes. How do I store leftovers? Just pop them in an airtight container in the fridge, and they’ll be good for up to three days. When you’re ready to enjoy them again, just reheat in the oven or microwave. And what should I serve with this dish? It pairs beautifully with roasted meats or a grain salad for a complete meal. Trust me, you can’t go wrong with this combo!

Storage & Reheating Instructions

Storing your Brussels sprouts with cranberries and pecans is super simple! Just let any leftovers cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to three days. When you’re ready to enjoy them again, I recommend reheating in the oven at 350°F (175°C) for about 10-15 minutes. This helps restore that lovely crispness! If you’re short on time, you can also pop them in the microwave for 1-2 minutes, but be careful not to overdo it, as they can get a bit soggy. Enjoy those tasty leftovers!

Serving Suggestions

To complete your meal, I highly recommend pairing these Brussels sprouts with a juicy roast chicken or turkey. The flavors meld beautifully, and the sweetness from the cranberries complements the savory meat perfectly! If you’re looking for something lighter, serve them alongside a quinoa salad tossed with fresh herbs and lemon for a refreshing touch. And don’t forget a glass of crisp white wine or sparkling cider—it enhances the whole experience! This dish is versatile and can easily fit into any meal, so get creative!

Brussels Sprouts with Cranberries & Pecans: 5 Delicious Reasons

Author: [email protected]
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A savory and sweet dish featuring Brussels sprouts, cranberries, and pecans.

Ingredients

Scale

1 pound Brussels sprouts, trimmed and halved
1 cup dried cranberries
1 cup pecans, chopped
2 tablespoons olive oil
Salt to taste
Pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper.
Spread Brussels sprouts on a baking sheet.
Roast for 20-25 minutes until tender and caramelized.
In the last 5 minutes, add cranberries and pecans to the baking sheet.
Remove from oven and serve warm.

Notes

Adjust roasting time based on your oven.
Feel free to add a splash of balsamic vinegar for extra flavor.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 10g
Sodium: 5mg
Fat: 15g
Saturated Fat: 1.5g
Unsaturated Fat: 13.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg

Keywords: Brussels Sprouts, Cranberries, Pecans, Side Dish

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