Delicious Roasted Brussels Sprouts with Cranberries Recipe
This Roasted Brussels Sprouts with Cranberries recipe blends savory and sweet flavors, perfect for a holiday side dish.
Equipment
- Baking sheet
- - Large bowl
- Oven
Ingredients
For the Sprouts
- 1 pound Brussels Sprouts Choose firm, bright green sprouts for optimal roasting.
- 2 tablespoons Olive Oil Rich oil helps caramelize the sprouts.
- 1 teaspoon Salt Adjust according to preference.
- 1/2 teaspoon Freshly Ground Black Pepper Opt for freshly ground for the best flavor.
For the Mix-ins
- 1 cup Cranberries Fresh is best, thawed frozen berries will work too.
- 1/2 cup Pecans Chop them roughly for even roasting.
For Optional Drizzle
- 2 tablespoons Balsamic Vinegar Adds a tangy sweetness, enhancing the flavor.
Instructions
How to Make Roasted Brussels Sprouts with Cranberries
- Preheat your oven to 400°F and position a rack in the upper-middle section.
- Prepare Brussels sprouts by trimming off the stem ends and slicing them in half lengthwise; then, pat them dry with paper towels.
- Chop pecans and measure out cranberries. Keeping everything organized beforehand makes cooking smoother.
- Toss Brussels sprouts in a large bowl with olive oil, salt, and pepper until fully coated.
- Spread the sprouts cut-side down on a baking sheet, ensuring they aren’t overcrowded.
- Roast undisturbed in the oven for about 10 minutes.
- Scatter cranberries and chopped pecans over the sprouts after 10 minutes; give them a gentle stir.
- Return the baking sheet to the oven and roast for an additional 5-8 minutes, until the sprouts are fork-tender.
- Transfer everything to a serving dish, adjust the seasoning if needed, and drizzle with balsamic vinegar.
Notes
Garnish with additional pecans for an extra crunch. Store leftovers in an airtight container for up to 4 days.