Description
A delicious and healthy side dish featuring roasted Brussels sprouts combined with sweet cranberries and crunchy pecans.
Ingredients
Scale
- 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