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).
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!
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.
Drizzle a rimmed, aluminum baking sheet with olive oil.
Then add the two bags of thawed Brussels sprouts.
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.
After the first 15 minutes they should start getting a little color on them. Caramelization…it’s a beautiful thing!
Toss in a half cup of whole fresh cranberries and return the pan to the oven for 5 to 8 more minutes.
When the berries start to pop, pull them out of the oven.
Use a spatula to scrape under the roasted cranberries.
And then transfer them to a bowl, add in the toasted pecan halves and set that off to the side for a moment.
In a small bowl combine the real maple syrup...
...the balsamic vinegar...
...and lastly, the vanilla extract.
Whisk to combine, then pour it over the roasted sprouts and pecans. Toss together and serve immediately.
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.