Let me tell you, Brussels sprouts have come a long way from being the misunderstood vegetable of our childhoods! Pairing them with tart cranberries and crunchy pecans creates a flavor explosion you won’t want to miss. I remember the first time I made this dish for Thanksgiving; it was a total game changer! The sweetness of the cranberries balances the earthy notes of the sprouts, while the pecans add that delightful crunch. It’s a side dish that not only looks stunning on the table but also tastes incredible, leaving everyone asking for seconds. Trust me, you’ll fall in love with this combination!
Ingredients List
For this delightful Brussels Sprouts with Cranberries & Pecans recipe, you’ll need just a few simple ingredients that pack a ton of flavor:
- 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
Make sure to wash the Brussels sprouts well before trimming them, and don’t skimp on the olive oil—it helps everything roast beautifully and adds that hint of richness! You can also feel free to adjust the amount of salt and pepper according to your taste preferences. Enjoy the vibrant colors and textures of these ingredients as you prepare them!
How to Prepare Brussels Sprouts with Cranberries & Pecans
Getting these Brussels sprouts roasted to perfection is super simple and oh-so-satisfying! Follow these steps, and soon you’ll have a warm, flavorful side dish that everyone will be raving about. Ready? Let’s go!
Step-by-Step Instructions
- First things first, preheat your oven to 400°F (200°C). This is crucial for getting those sprouts nice and crispy!
- In a large bowl, toss the trimmed and halved Brussels sprouts with the olive oil, salt, and pepper until they’re well coated. You want every sprout to be dressed in that goodness!
- Next, spread the seasoned Brussels sprouts out on a baking sheet in a single layer. This helps them roast evenly. Don’t overcrowd them; space is key!
- Now, toss in the fresh cranberries and chopped pecans right on top of those lovely sprouts. The cranberries will burst while roasting, creating a deliciously sweet contrast.
- Pop the baking sheet in the oven and roast for about 25 to 30 minutes. Be sure to stir halfway through to ensure everything gets that golden brown goodness.
- Once they’re tender and caramelized, take them out and serve warm. You’re going to love the combination of flavors!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights or special occasions!
- A delightful combination of sweet, tart, and crunchy flavors that will impress your taste buds.
- Nutritious and packed with vitamins, making it a healthy addition to any meal.
- Vibrant colors make this dish a stunning centerpiece on your table.
- Versatile enough to pair with a variety of main dishes, from roasted meats to hearty grains.
Trust me, once you try this Brussels Sprouts with Cranberries & Pecans recipe, you’ll be coming back for more! It’s so good, you might just find yourself making it every week!
Tips for Success
To ensure your Brussels Sprouts with Cranberries & Pecans turn out perfectly every time, here are my favorite pro tips! First, don’t be shy with the olive oil; it’s essential for achieving that crispy, caramelized texture. If you like a little sweetness, try using dried cranberries instead of fresh—they’ll add a nice chewy contrast! Feel free to experiment with seasonings; a pinch of garlic powder or a splash of balsamic vinegar can elevate the flavors even more. Lastly, for a fun twist, toss in some crumbled feta or goat cheese just before serving for a creamy finish. Enjoy the process and make it your own!
Nutritional Information
When it comes to enjoying Brussels Sprouts with Cranberries & Pecans, you can feel good about what you’re eating! Here’s an estimated nutritional breakdown for one serving (about 1 cup):
- Calories: 200
- Fat: 15g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 7g
- Sugar: 5g
- Protein: 4g
- Sodium: 50mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But overall, this dish is a healthy and satisfying addition to your meal rotation!
FAQ Section
Got questions about making these fabulous Brussels Sprouts with Cranberries & Pecans? I’ve got you covered! Here are some common questions I hear:
Can I use frozen Brussels sprouts?
Yes, you can! Just make sure to thaw and drain them before using to avoid excess moisture. They might not get as crispy, but they’ll still taste great!
What can I substitute for pecans?
If you’re not a fan of pecans, walnuts or almonds work beautifully too! Each nut brings its own unique flavor and crunch.
Are there any good variations for this recipe?
Absolutely! You can add a sprinkle of feta cheese for creaminess or some red pepper flakes for a kick. The possibilities are endless!
Can I make this dish ahead of time?
While it’s best served fresh, you can prep the Brussels sprouts and cranberries in advance. Just roast them right before serving for the best flavor!
Storage & Reheating Instructions
Got leftovers? No problem! To store your Brussels Sprouts with Cranberries & Pecans, simply transfer them to an airtight container and pop them in the fridge. They’ll stay fresh for up to 3 days, making them a perfect meal prep option. When it’s time to enjoy them again, just reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also use the microwave if you’re in a hurry, but be careful not to overcook them—nobody wants soggy sprouts! Enjoy those delicious flavors all over again!
Serving Suggestions
These Brussels Sprouts with Cranberries & Pecans are such a versatile side dish! They pair beautifully with roasted chicken or turkey, making them a perfect addition to your holiday table. If you’re in the mood for something hearty, serve them alongside a savory pork loin or a juicy beef roast. For a vegetarian option, they complement quinoa or wild rice wonderfully, adding a burst of flavor and texture. You can also toss them into a salad with arugula and goat cheese for a delightful lunch option. Trust me, no matter what you choose, these sprouts will steal the show!
Print
Brussels Sprouts with Cranberries & Pecans: 5 Flavor Bombs
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Brussels sprouts roasted with cranberries and pecans.
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
- Preheat the oven to 400°F (200°C).
- In a bowl, toss Brussels sprouts with olive oil, salt, and pepper.
- Spread Brussels sprouts on a baking sheet.
- Add cranberries and pecans to the baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Serve warm.
Notes
- Adjust seasoning to your taste.
- Use dried cranberries for a sweeter flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Brussels Sprouts, Cranberries, Pecans, Side Dish