Brussels Sprouts with Cranberries & Pecans
A delightful side dish that combines roasted Brussels sprouts with sweet cranberries and crunchy pecans, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Start by washing the Brussels sprouts thoroughly. After trimming the ends, cut them in half to ensure they roast evenly.
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, add the halved Brussels sprouts. Drizzle with olive oil, and then season with salt and pepper. Toss the sprouts thoroughly to coat every piece.
- Place the Brussels sprouts cut-side down on a baking sheet. Spacing them out will allow them to roast evenly.
- Scatter the fresh cranberries and chopped pecans over the Brussels sprouts on the baking sheet.
Cooking
- Roast the mixture in the preheated oven for 25-30 minutes. Stir the contents halfway through to ensure even cooking.
- After 25-30 minutes of roasting, your dish should be golden brown and fragrant. The Brussels sprouts will have a tender bite with crispy edges.
Serving
- Remove the baking sheet from the oven and let the dish cool for a moment. Serve warm.
Notes
Store leftover Brussels sprouts in an airtight container in the refrigerator and consume within 3-4 days. You can freeze them after cooling for up to three months.