Description
This recipe features roasted Brussels sprouts tossed with dried cranberries and toasted pecans, finished with a drizzle of balsamic vinegar. It’s a simple yet flavorful side dish that’s both sweet and savory.
Ingredients
Units
Scale
- 1 1/2 pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/3 cup dried cranberries
- 1/3 cup pecans, roughly chopped
- 1 tablespoon thick balsamic vinegar*
- 1/3 cup finely grated Parmesan cheese (optional)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Cut each sprout in half lengthwise.
- Season and Arrange: In a bowl, toss the halved Brussels sprouts with olive oil and ¼ teaspoon of salt until evenly coated. Arrange them in a single layer on the prepared baking sheet, flat sides down.
- Roast: Roast the Brussels sprouts for 20 to 25 minutes, tossing halfway through, until they’re tender and golden on the edges.
- Toast Pecans: About 3 to 5 minutes before the Brussels sprouts are done, sprinkle the chopped pecans over them and return to the oven to toast lightly.
- Soak Cranberries: While the sprouts are roasting, place the dried cranberries in a small bowl and cover with warm water to plump them up. Let them soak until ready to use, then drain.
- Combine and Serve: Transfer the roasted Brussels sprouts and toasted pecans to a serving dish. Sprinkle the drained cranberries on top. Drizzle with the balsamic vinegar and toss gently to combine. If desired, sprinkle with grated Parmesan cheese. Season with additional salt and pepper to taste. Serve warm or at room temperature.
Notes
- Use high-quality balsamic vinegar or glaze for the best flavor.
- Pecans can be substituted with walnuts or omitted for a nut-free option.
- Make it vegan by skipping the Parmesan cheese or using a plant-based alternative.