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Roasted Brussels Sprouts with Cranberries and Pecans

Simply Scratch Recipe by
(9 reviews)
Roasted Brussels Sprouts with Cranberries and Pecans
  • Prep Time 5 min
  • Total Time 30 min
  • Servings 6
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Roasted Brussels Sprouts with Cranberries and Pecans

Brussels sprouts are the holiday-perfect stars in this tasty and colorful side dish!

Ingredients

2
bags Green Giant™ Seasoned Steamers™ frozen Brussels sprouts with sea salt & cracked pepper, thawed
1
tablespoon olive oil
1/2
cup fresh whole cranberries
2
ounces pecan halves, toasted
1 1/2
tablespoons real maple syrup
1
tablespoon balsamic vinegar
1/4
teaspoon real vanilla extract

Directions

  • 1 Preheat oven to 400°F. Drizzle a rimmed metal sheet pan with olive oil.
  • 2 Toast pecan halves in a dry skillet over medium heat until lightly golden and fragrant.
  • 3 Toss the thawed Brussels sprouts in the olive oil before popping into the oven for 15 to 20 minutes. Once they start turning golden, remove and add the 1/2 cup of fresh cranberries.
  • 4 Return the pan to the oven and continue to roast for 5 to 8 additional minutes.
  • 5 Remove the roasted Brussels sprouts and cranberries with a spatula, and transfer them to a bowl. Add the toasted pecans.
  • 6 In a small bowl, combine the maple syrup, balsamic vinegar and vanilla. Whisk to combine and pour over the sprouts and pecans. Toss to coat. Taste and season with salt and black pepper if needed.
See Step By Step

Step By Step  

These Brussels sprouts are dressed for the season with fresh whole cranberries and pecans.

As prepared by Simply Scratch,

Looking for the perfect veggie side dish for the holidays? Try Roasted Brussels Sprouts with Cranberries and Pecans!

Brussels sprouts work with just about everything.

I like Brussels sprouts covered with melted cheese; I also like them pan-fried with bacon and onions. But since Brussels sprouts always come into season around the same time as cranberries, I thought: "Why not pair these two together, and roast them?"

When I was growing up, my parents swore off Brussels sprouts, and I was a teenager when I finally tried them. Ever since then, Brussels sprouts have been a part of my life and I make them all year-round (although fall is the peak of their season).

 

Roasted Brussels Sprouts with Cranberries and Pecans

Not only do I love the sweet tartness that cranberries bring to the whole dish, but they add the splash of color that makes this dish pop. I won’t even say anything about how the colors remind me of the holidays…my brain can’t even go there yet. But let’s face it – they’re coming!

 

Roasted Brussels Sprouts with Cranberries and Pecans

Start by toasting two ounces of pecan halves in a dry skillet over moderate heat, stirring occasionally. The pecans are toasted once they start darkening and become fragrant.

 

Roasted Brussels Sprouts with Cranberries and Pecans

Drizzle a rimmed, aluminum baking sheet with olive oil.

 

Roasted Brussels Sprouts with Cranberries and Pecans

Then add the two bags of thawed Brussels sprouts.

 

Roasted Brussels Sprouts with Cranberries and Pecans

Give the pan a shake to coat them in the oil and then pop the whole pan into a preheated 400 degree F oven to roast for 15 minutes.

 

Roasted Brussels Sprouts with Cranberries and Pecans

After the first 15 minutes they should start getting a little color on them. Caramelization…it’s a beautiful thing!

 

Roasted Brussels Sprouts with Cranberries and Pecans

Toss in a half cup of whole fresh cranberries and return the pan to the oven for 5 to 8 more minutes.

 

Roasted Brussels Sprouts with Cranberries and Pecans

When the berries start to pop, pull them out of the oven.

 

Roasted Brussels Sprouts with Cranberries and Pecans

Use a spatula to scrape under the roasted cranberries.

 

Roasted Brussels Sprouts with Cranberries and Pecans

And then transfer them to a bowl, add in the toasted pecan halves and set that off to the side for a moment.

 

Roasted Brussels Sprouts with Cranberries and Pecans

In a small bowl combine the real maple syrup...

 

Roasted Brussels Sprouts with Cranberries and Pecans

...the balsamic vinegar...

 

Roasted Brussels Sprouts with Cranberries and Pecans

...and lastly, the vanilla extract.

 

Roasted Brussels Sprouts with Cranberries and Pecans

Whisk to combine, then pour it over the roasted sprouts and pecans. Toss together and serve immediately.

 

Roasted Brussels Sprouts with Cranberries and Pecans

I love this sprout recipe: Sweet, tart and delicious. I’m still working on my kids and trying to get them to like them…but for now that just means more for me.


Enjoy!

See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
108.9
Daily Value
Total Fat
9.1g
14%
(
Saturated Fat
0.9g
4%
)
Sodium
3.1mg
0%
Total Carbohydrate
7.0g
2%
(
Dietary Fiber
1.7g
7%
,
Sugars
4.3g
)
Protein
1.2g
Daily Value*:
Vitamin C
11%
11%
Calcium
1.80%
2%
Iron
2.40%
2%
*Percent Daily Values are based on a 2,000 calorie diet.
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