A Brief History of Brussels Sprouts
Brussels sprouts have been cultivated in Belgium since the 16th century, which is how they earned their name. They became popular across Europe and eventually in the United States, where they are now a Thanksgiving and Christmas staple. Traditionally boiled, modern recipes highlight roasting, which brings out their natural sweetness. Paired with festive ingredients like cranberries and pecans, Brussels sprouts transform into a flavorful side dish perfect for holiday tables.
Roasted Brussels Sprouts with Cranberries & Pecans – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Roasted Brussels Sprouts with Cranberries & Pecans recipe is savory, slightly sweet, and full of texture—making it a festive addition to your Thanksgiving or Christmas menu. The Brussels sprouts caramelize beautifully in the oven, while tart cranberries and crunchy pecans add holiday flair. It’s a colorful side dish that feels elegant yet comforting, pairing wonderfully with turkey, ham, or vegetarian mains.
Ingredients
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1 1/2 lbs Brussels sprouts, trimmed and halved
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2 tbsp olive oil
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 cup dried cranberries
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1/2 cup pecan halves, toasted
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2 tbsp balsamic glaze or maple syrup
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on baking sheet.
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Roast for 20–25 minutes, stirring halfway, until golden and slightly crispy.
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Transfer to a serving bowl and stir in cranberries and toasted pecans.
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Drizzle with balsamic glaze or maple syrup before serving
Notes
Substitute walnuts or almonds for pecans if desired
Add roasted shallots or garlic for extra flavor
For a tangy twist, use pomegranate seeds instead of cranberries
FAQ
1. Can I make roasted Brussels sprouts ahead of time?
Yes! Roast them a few hours before serving, then reheat in the oven at 350°F until warm and crisp.
2. How do I keep Brussels sprouts from getting soggy?
Roast at a high temperature (400°F) and avoid overcrowding the pan so they caramelize instead of steam.
3. Can I use fresh cranberries instead of dried?
Yes! Roast them with the Brussels sprouts during the last 10 minutes for a tart, vibrant flavor.
