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Roasted Brussels Sprouts Cranberry: Amazing Flavor

Roasted Brussels Sprouts Cranberry
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Roasted Brussels Sprouts with Cranberries and Pecans is a sweet and savory side dish, perfect for holidays or any meal. Crispy roasted Brussels sprouts are tossed with brown butter, toasted pecans, and tangy dried cranberries for a delightful flavor and texture combination.

Ingredients

Scale
  • 1 1/2 pounds Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 3 tablespoons unsalted butter
  • 1/2 cup chopped pecans
  • 1/4 cup sugar-free dried cranberries
  • 1 teaspoon apple cider vinegar (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
  3. Roast for 15 minutes, then stir and roast for another 10-15 minutes, until sprouts are crispy and browned.
  4. While sprouts roast, toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Transfer to a plate.
  5. In the same skillet, melt butter over medium heat until it turns golden brown and nutty.
  6. Add toasted pecans and dried cranberries to the brown butter. Stir and cook for 1-2 minutes to warm through.
  7. Toss the roasted Brussels sprouts with the cranberry pecan butter mixture.
  8. Add apple cider vinegar, if using, and toss one final time.
  9. Serve warm.

Notes

  • For even roasting, ensure Brussels sprouts are in a single layer on the baking sheet.
  • Watch nuts closely while toasting, as they can burn quickly.
  • Apple cider vinegar adds a brightness that balances the richness.
  • This dish can easily be made vegan by substituting vegan butter for dairy butter.

Nutrition

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