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