Description
Get ready to fall in love with a dish that’s perfect for any occasion! Balsamic Roasted Brussels Sprouts with Cranberries and Pecans is the ultimate combination of savory and sweet, making it an irresistible addition to your next dinner party or a cozy night in. This delightful recipe showcases the natural flavors of Brussels sprouts while balancing them with the sweetness of cranberries and the crunch of pecans. It’s a healthy side that will enchant your guests and satisfy your taste buds.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 2 tablespoons balsamic glaze
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
Step 2: Prepare the Brussels Sprouts
In a large bowl, combine the trimmed and halved Brussels sprouts with the olive oil, salt, and pepper. Toss thoroughly until the Brussels sprouts are well-coated.
Step 3: Roast the Brussels Sprouts
Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast them in the preheated oven for 20-25 minutes, or until they are tender and have crispy edges.
Step 4: Add Cranberries and Pecans
Once the Brussels sprouts are out of the oven, sprinkle the dried cranberries and roughly chopped pecans evenly over them.
Step 5: Drizzle with Balsamic Glaze
Drizzle the balsamic glaze over the Brussels sprouts and gently toss everything together to combine the flavors. Serve immediately and enjoy!
Notes
Cooking Tip
For an extra layer of flavor, consider toasting the pecans in a dry skillet over medium heat before adding them to the dish.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Serving Suggestions
This dish pairs wonderfully with roasted meats or can be served as a hearty side for a vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes