Description
This Roasted Brussels Sprouts recipe is a beautiful blend of crispy, caramelized sprouts, sweet dried cranberries, and toasted pecans, all drizzled with a rich balsamic glaze. A perfect holiday side dish or weeknight favorite that’s both delicious and nutritious!
Ingredients
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Brussels Sprouts: 1 1/2 lbs, trimmed and halved
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Olive Oil: 2 tbsp
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Salt: 1/2 tsp
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Black Pepper: 1/4 tsp
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Dried Cranberries: 1/2 cup
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Pecans: 1/2 cup, toasted and chopped
Balsamic Glaze:
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Balsamic Vinegar: 1/4 cup
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Maple Syrup or Honey (optional): 1 tbsp
Optional Garnish:
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Goat Cheese or Feta: 1/4 cup, crumbled
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
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Toss Brussels sprouts with olive oil, salt, and pepper. Spread on the baking sheet in a single layer.
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Roast for 20–25 minutes, shaking the pan halfway through, until golden brown and crispy.
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Toast pecans in a dry skillet over medium heat for 3–5 minutes. Set aside.
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Prepare balsamic glaze by simmering balsamic vinegar (and maple syrup or honey if using) over medium heat for 5–7 minutes until thickened.
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Transfer roasted Brussels sprouts to a bowl. Add cranberries and toasted pecans.
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Drizzle with balsamic glaze and toss to coat. Top with goat cheese or feta if desired. Serve warm.
Notes
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To make the Brussels sprouts extra crispy, preheat the baking sheet before adding them.
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Feel free to swap pecans for walnuts or almonds.
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Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American