Introduction to Roasted Brussels Sprouts with Cranberries & Pecans
As a busy mom, I know how challenging it can be to whip up a side dish that’s both delicious and healthy. That’s why I absolutely adore these Roasted Brussels Sprouts with Cranberries & Pecans! They’re not just a quick solution for a hectic weeknight dinner; they also bring a burst of color and flavor to your table. Imagine the sweet-tart cranberries mingling with the crunchy pecans, all nestled among perfectly roasted Brussels sprouts. This dish is sure to impress your loved ones while keeping your kitchen time to a minimum!
Why You’ll Love This Roasted Brussels Sprouts with Cranberries & Pecans
This dish is a true lifesaver for busy days! It’s quick to prepare, taking just 35 minutes from start to finish. The combination of sweet cranberries and crunchy pecans elevates the humble Brussels sprouts into a delightful side that everyone will love. Plus, it’s a healthy option that fits perfectly into any meal, making it a go-to recipe for both family dinners and festive gatherings.
Ingredients for Roasted Brussels Sprouts with Cranberries & Pecans
Gathering the right ingredients is the first step to creating these delightful Roasted Brussels Sprouts with Cranberries & Pecans. Here’s what you’ll need:
- Brussels sprouts: These little green gems are the star of the show! Trimmed and halved, they roast beautifully, developing a rich, nutty flavor.
- Fresh cranberries: Their tartness adds a lovely contrast to the savory Brussels sprouts. If fresh isn’t available, dried cranberries can work in a pinch.
- Pecans: Chopped pecans bring a satisfying crunch and a hint of sweetness. Feel free to substitute with walnuts or almonds if you prefer.
- Olive oil: This is essential for roasting, helping to achieve that golden-brown perfection while adding a touch of healthy fat.
- Salt and pepper: Simple seasonings that enhance the natural flavors of the vegetables. Don’t skip these!
- Balsamic vinegar (optional): A drizzle of this tangy goodness at the end can elevate the dish, adding depth and a touch of sweetness.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Roasted Brussels Sprouts with Cranberries & Pecans
Now that you have your ingredients ready, let’s dive into the steps for making these Roasted Brussels Sprouts with Cranberries & Pecans. I promise, it’s easier than you think!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that the Brussels sprouts roast evenly. You want them to get that lovely golden-brown color and crispy edges. Trust me, this step is key to achieving that perfect texture!
Step 2: Prepare the Brussels Sprouts
Next, let’s prepare the Brussels sprouts. Start by trimming the ends and removing any yellow or damaged leaves. Then, slice each sprout in half. This not only helps them cook evenly but also allows those delicious flavors to penetrate every bite. You’ll be amazed at how much better they taste when they’re properly prepped!
Step 3: Toss with Olive Oil and Seasonings
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. This step is where the magic begins! The olive oil helps them roast beautifully, while the salt and pepper enhance their natural flavors. Don’t be shy with the seasoning; it’s what makes these sprouts sing!
Step 4: Spread on Baking Sheet
Now, spread the seasoned Brussels sprouts on a baking sheet in a single layer. Make sure they’re not overcrowded; this allows them to roast rather than steam. If they’re too close together, you won’t get that delightful crispiness. Give them some space to shine!
Step 5: Roast to Perfection
Pop the baking sheet into your preheated oven and roast for 20-25 minutes. Halfway through, give them a good stir to ensure even cooking. You’ll know they’re done when they’re golden brown and tender. The aroma wafting through your kitchen will be irresistible!
Step 6: Add Cranberries and Pecans
During the last 5 minutes of roasting, add the fresh cranberries and chopped pecans to the baking sheet. This timing is perfect because it allows the cranberries to soften slightly and the pecans to toast just enough. The combination of flavors and textures will make your taste buds dance!
Step 7: Optional Balsamic Drizzle
If you want to take your dish to the next level, drizzle a bit of balsamic vinegar over the roasted sprouts before serving. This optional step adds a tangy sweetness that beautifully complements the savory Brussels sprouts and the tart cranberries. It’s like a cherry on top of an already fantastic dish!
Tips for Success
- Make sure to trim the Brussels sprouts evenly for consistent cooking.
- Don’t skip the stirring halfway through roasting; it promotes even browning.
- For extra flavor, consider adding minced garlic or onion to the mix.
- Use parchment paper on your baking sheet for easy cleanup.
- Feel free to adjust the seasoning to suit your taste preferences!
Equipment Needed
- Baking sheet: A standard rimmed baking sheet works best. If you don’t have one, a large casserole dish can do the trick.
- Large bowl: For tossing the Brussels sprouts. Any mixing bowl will suffice.
- Sharp knife: Essential for trimming and halving the sprouts. A sturdy kitchen knife is perfect.
- Cutting board: A must-have for safe and easy chopping.
Variations
- Maple Glaze: Drizzle some maple syrup over the Brussels sprouts before roasting for a sweet twist.
- Spicy Kick: Add a pinch of red pepper flakes to the olive oil for a bit of heat that pairs wonderfully with the sweetness of the cranberries.
- Cheesy Delight: Sprinkle some grated Parmesan cheese over the sprouts during the last few minutes of roasting for a savory finish.
- Vegan Option: Keep it plant-based by omitting the balsamic vinegar if it contains additives, or use a homemade version.
- Nut-Free: Swap out the pecans for sunflower seeds or pumpkin seeds to keep the crunch without the nuts.
Serving Suggestions
- Pair these Roasted Brussels Sprouts with Cranberries & Pecans alongside roasted chicken or turkey for a festive meal.
- Serve with a light, crisp salad to balance the richness of the dish.
- For drinks, a chilled white wine or sparkling water with lemon complements the flavors beautifully.
- Garnish with fresh herbs like parsley or thyme for a pop of color and freshness.
FAQs about Roasted Brussels Sprouts with Cranberries & Pecans
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts are ideal for roasting, you can use frozen ones in a pinch. Just be sure to thaw and drain them well before cooking to avoid excess moisture.
How do I store leftovers of Roasted Brussels Sprouts with Cranberries & Pecans?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven for the best texture, or use the microwave if you’re short on time.
Can I make this dish ahead of time?
Absolutely! You can prep the Brussels sprouts and toss them with olive oil and seasonings a few hours in advance. Just roast them right before serving for that fresh-out-of-the-oven taste.
What can I serve with Roasted Brussels Sprouts with Cranberries & Pecans?
This dish pairs wonderfully with roasted meats, like chicken or pork, and can also complement a hearty grain salad. It’s versatile enough to fit into any meal!
Are there any dietary restrictions I should consider?
This recipe is vegetarian and can easily be made vegan by omitting the optional balsamic vinegar if it contains additives. For nut allergies, substitute pecans with seeds like sunflower or pumpkin seeds.
Final Thoughts
Cooking these Roasted Brussels Sprouts with Cranberries & Pecans is more than just preparing a side dish; it’s about creating a moment of joy in your busy life. The vibrant colors and delightful flavors bring a sense of celebration to any meal. I love how this dish transforms simple ingredients into something extraordinary, making it a favorite at my table. Whether it’s a weeknight dinner or a holiday feast, this recipe is sure to impress. So, roll up your sleeves, embrace the process, and enjoy the deliciousness that awaits you. Happy cooking!
Print
Roasted Brussels Sprouts with Cranberries & Pecans Delight!
- 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
Description
A delicious and healthy side dish featuring roasted Brussels sprouts combined with sweet cranberries and crunchy pecans.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
- Add the cranberries and pecans to the baking sheet during the last 5 minutes of roasting.
- If desired, drizzle with balsamic vinegar before serving.
Notes
- For extra flavor, consider adding garlic or onion to the roasting process.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
