Description
Discover a delightful recipe for Roasted Brussels Sprouts with Cranberries and Pecans. Learn how to create a perfect side dish bursting with flavor!
Ingredients
- – 1 1/2 pounds (680 g) fresh Brussels Sprouts
- – 3 tablespoons (45 ml) olive oil
- – 1/4 teaspoon (1.25 ml) salt
- – 1/8 teaspoon (0.625 ml) pepper
- – 1 cup (240 ml) toasted pecan halves
- – 1/2 cup (120 ml) dried cranberries
- – 1 tablespoon (15 ml) balsamic vinegar
Instructions
- □ Set your oven to 400° F and prepare a baking sheet by covering it with either aluminum foil or parchment paper.
- â–¡ Clean the Brussels sprouts and cut off the ends. Strip off any darkened outer leaves, then slice them lengthwise.
- â–¡ In a sizable bowl, mix the prepared Brussels sprouts with olive oil, salt, and pepper. Stir to evenly coat them in the oil, then spread them out on the baking sheet. Cook in the oven for 20 to 25 minutes, or until they become soft and have crispy, browned outer leaves. Take them out of the oven, and mix in the pecans and dried cranberries. Finish by drizzling with balsamic vinegar. Serve right away.
Notes
- Try using maple syrup or honey instead of balsamic vinegar for a sweeter taste.
- Sprinkle grated Parmesan cheese for a savory twist.
- Experiment with walnuts or almonds for added texture and flavor.