Roasted Brussels Sprouts Cranberry: Amazing Flavor

Roasted Brussels Sprouts Cranberry has become my absolute go-to side dish, especially when I want something that feels special but is surprisingly simple to whip up. I remember the first time I tried making this, I was aiming for a festive Thanksgiving dish and was blown away by how the sweet cranberries and nutty brown butter complemented the slightly bitter, crispy sprouts. It’s now a regular feature on my table, not just for holidays, but for any weeknight when I crave a burst of flavor. This easy Roasted Brussels Sprouts Cranberry recipe is a true crowd-pleaser, bringing together textures and tastes that just sing. Let’s get cooking!

Why You’ll Love This Roasted Brussels Sprouts Cranberry

• You’ll adore the incredible sweet and savory flavor profile, a perfect balance of tangy cranberries and nutty brown butter.
• It’s incredibly quick to make, with a prep time of just 10 minutes, making it ideal for busy weeknights.
• This dish is packed with nutrients, offering a healthy dose of vitamins and fiber from the Brussels sprouts.
• It’s a wonderfully budget-friendly side dish that elevates any meal without breaking the bank.
• Even picky eaters often love this flavorful preparation, making it a family-friendly option.
• As a Cranberry Roasted Brussels Sprouts Side Dish, it’s visually stunning with vibrant colors.
• This Cranberry Roasted Brussels Sprouts Side Dish is versatile enough for casual dinners or elegant holiday feasts.

Ingredients for Roasted Brussels Sprouts Cranberry

Here’s everything you’ll need for this delightful dish. I find that using fresh Brussels sprouts is key for the best texture, and the combination of Roasted Brussels Sprouts and Dried Cranberries is truly magical. Don’t worry if you can’t find sugar-free cranberries; regular ones work beautifully too!

• 1 1/2 pounds Brussels sprouts, halved – trim the ends and cut them in half lengthwise for even roasting.
• 2 tablespoons olive oil – this helps the sprouts get crispy and golden in the oven.
• Salt and pepper, to taste – essential for bringing out all the flavors.
• 3 tablespoons unsalted butter – making brown butter adds an incredible nutty depth that I just love.
• 1/2 cup chopped pecans – toasting them first makes them extra crunchy and aromatic.
• 1/4 cup sugar-free dried cranberries – these little gems provide a wonderful sweet and tart contrast.
• 1 teaspoon apple cider vinegar (optional) – a little splash adds a bright finish that cuts through the richness.

How to Make Roasted Brussels Sprouts Cranberry

1. Step 1: Preheat your oven to 400°F (200°C). This high heat is crucial for getting those lovely crispy edges on the sprouts. Get your baking sheet ready.
2. Step 2: Take your halved Brussels sprouts and toss them generously with 2 tablespoons of olive oil. Season them well with salt and pepper. Spread them out in a single layer on the baking sheet – no overcrowding allowed if you want them perfectly roasted!
3. Step 3: Roast for about 15 minutes. Then, give them a good stir or shake the pan. Pop them back in for another 10-15 minutes, or until they’re tender on the inside and beautifully crispy and browned on the outside. This is where the magic starts to happen for our Baked Brussels Sprouts Cranberry Recipe.
4. Step 4: While the sprouts are doing their thing in the oven, let’s toast those pecans. Place your 1/2 cup of chopped pecans in a dry skillet over medium heat. Stir them constantly for about 3-4 minutes until they smell wonderfully nutty and fragrant. Be careful, they can burn fast! Once toasted, transfer them to a plate.
5. Step 5: In the same skillet you used for the pecans, melt 3 tablespoons of unsalted butter over medium heat. Keep an eye on it; you want it to turn a lovely golden brown color and smell nutty. This brown butter is a game-changer for this Baked Brussels Sprouts Cranberry Recipe.
6. Step 6: Now, add your toasted pecans and 1/4 cup of sugar-free dried cranberries to the brown butter. Stir everything together and let it cook for just 1-2 minutes, just enough to warm them through and coat them in that delicious butter.
7. Step 7: Once the Brussels sprouts are perfectly roasted, add them directly to the skillet with the cranberry and pecan mixture. Toss everything gently to coat the sprouts evenly. This step really brings our Baked Brussels Sprouts Cranberry Recipe together.
8. Step 8: If you like a little zing, stir in the optional 1 teaspoon of apple cider vinegar. It adds a lovely brightness that complements the sweetness of the cranberries and the richness of the brown butter.
9. Step 9: Serve these delicious Roasted Brussels Sprouts Cranberry warm and enjoy the incredible mix of textures and flavors!

Pro Tips for the Best Roasted Brussels Sprouts Cranberry

I’ve learned a few tricks over the years to make this dish absolutely sing. These tips will ensure your Roasted Brussels Sprouts Cranberry are a guaranteed hit every time you make them.

• Don’t skip the brown butter! It adds an incredible nutty depth that makes this dish truly special.
• Toasting your pecans beforehand is essential for maximum crunch and flavor.
• For extra crispy sprouts, make sure they are completely dry after washing and are spread in a single layer on the baking sheet.

What’s the secret to perfect Roasted Brussels Sprouts Cranberry?

The magic lies in the combination of textures and flavors. The secret is using brown butter for its nutty aroma, toasting the pecans until fragrant, and achieving that perfect crispy char on the Brussels sprouts themselves for a truly sweet and savory Brussels Sprouts Cranberry experience. For more tips on achieving perfect textures, check out these testing the elements.

Can I make Roasted Brussels Sprouts Cranberry ahead of time?

You can prep the sprouts by halving and drying them a day in advance and storing them in the fridge. Toasting the pecans and making the brown butter mixture can also be done ahead. However, it’s best to roast the sprouts and combine everything just before serving for optimal crispness.

How do I avoid common mistakes with Roasted Brussels Sprouts Cranberry?

The biggest pitfall is soggy sprouts; ensure they’re patted dry and not overcrowded on the pan. Also, watch your nuts closely when toasting – they go from perfect to burnt in seconds! Overcooking the brown butter can also lead to a bitter taste. For more on cooking techniques, you might find this guide on the beauty of food helpful.

Best Ways to Serve Roasted Brussels Sprouts Cranberry

This dish is so versatile, it really shines alongside so many mains. I love serving it as a vibrant Holiday Roasted Brussels Sprouts Cranberry side, especially with roast turkey or glazed ham. The sweet and savory notes complement rich meats beautifully. It’s also fantastic with a simple roasted chicken for a weeknight meal that feels extra special. For a vegetarian main, try pairing it with a hearty lentil loaf or a creamy risotto; the sprouts add a much-needed crisp texture and bright flavor contrast. You might also enjoy this with a side of spaghetti with garlic and oil.

Nutrition Facts for Roasted Brussels Sprouts Cranberry

Here’s a breakdown of what you can expect in each serving of this delicious dish. It’s a great way to add flavor and nutrients to your meal without overdoing it!

• Calories: 230
• Fat: 19g
• Carbohydrates: 7g
• Sugar: 7g
• Protein: 4g

Nutritional values are estimates and may vary based on specific ingredients used. For more healthy options, consider exploring the joy of vegetable gardening.

How to Store and Reheat Roasted Brussels Sprouts Cranberry

Even though this Thanksgiving Brussels Sprouts Cranberry Side is best enjoyed fresh, leftovers are still delicious! Once your Roasted Brussels Sprouts Cranberry have cooled completely, store them in an airtight container in the refrigerator for up to 3-4 days. I usually just use a glass container, but any airtight option works. If you want to keep them even longer, you can freeze them for up to 3 months! Just make sure they are well-sealed to prevent freezer burn.

When you’re ready to reheat, the best method for this dish is in the oven or an air fryer. Spread the sprouts in a single layer on a baking sheet or in your air fryer basket and reheat at around 350°F (175°C) for 5-10 minutes, or until warmed through and slightly crisped up again. Microwaving is an option, but they tend to lose some of their crispiness.

Variations of Roasted Brussels Sprouts Cranberry You Can Try

I love this recipe as is, but it’s also super adaptable! If you’re looking for a Vegan Roasted Brussels Sprouts Cranberry option, simply swap the butter for a good quality vegan butter substitute. For a touch of sweetness, try a drizzle of Maple Roasted Brussels Sprouts Cranberry style by adding a tablespoon of maple syrup to the brown butter mixture. If you’re a garlic lover, you can easily make Garlic Roasted Brussels Sprouts Cranberry by adding a clove or two of minced garlic to the brown butter in the last minute of cooking. Another fun twist is adding some toasted walnuts instead of pecans for a different nutty crunch. You might also enjoy this with roasted carrot soup.

Frequently Asked Questions About Roasted Brussels Sprouts Cranberry

How to make Roasted Brussels Sprouts Cranberry?

Making these Roasted Brussels Sprouts Cranberry is quite simple! You’ll preheat your oven to 400°F (200°C), toss halved Brussels sprouts with olive oil, salt, and pepper, and roast them until crispy. While they roast, you’ll toast pecans and make brown butter. Then, you’ll combine the sprouts with the toasted pecans, dried cranberries, and brown butter, tossing to coat. A splash of apple cider vinegar can add a nice brightness. For a similar simple preparation, try our easy avocado toast recipe.

What are Roasted Brussels Sprouts Cranberry?

Roasted Brussels Sprouts Cranberry are a delicious side dish featuring Brussels sprouts that have been roasted until tender and slightly caramelized. They are then tossed with sweet dried cranberries and often toasted nuts like pecans, all coated in a rich, nutty brown butter sauce. This combination creates a wonderful balance of sweet, savory, and slightly bitter flavors with delightful textural contrasts.

Can I use fresh cranberries instead of dried for Roasted Brussels Sprouts Cranberry?

While dried cranberries are typically used for their concentrated sweetness and chewy texture, you can use fresh cranberries if you prefer. If you opt for fresh, you might want to slightly increase the sweetener (like maple syrup or a touch of sugar) in the brown butter mixture, as fresh cranberries are quite tart. Cook them a bit longer in the brown butter to soften them before tossing with the sprouts.

Why are my Roasted Brussels Sprouts Cranberry not crispy?

If your Brussels sprouts aren’t getting crispy, there are a few common reasons. Make sure you’re roasting them in a single layer on the baking sheet – overcrowding leads to steaming, not roasting. Also, ensure the sprouts are patted very dry after washing; excess moisture prevents browning. High heat (like the 400°F called for) is also key for achieving that desirable crispiness. For more on ingredient preparation, consider the many benefits of onions.

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