Cranberry Pecan Brussels Sprouts — Full Recipe
🧾 Ingredients
500 g Brussels Sprouts, trimmed and halved
3 tbsp Olive Oil
½ tsp Salt
¼ tsp Black Pepper
½ cup Dried Cranberries
½ cup Pecan halves or chopped
1 tbsp Maple Syrup or Honey
1 tbsp Balsamic Vinegar
1 clove Garlic, minced
Optional garnish: 2 tbsp Parmesan Cheese (grated)
👩🍳 Instructions
1. Preheat the oven
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Prepare the Brussels sprouts
Wash and trim the Brussels sprouts.
Cut them in half for even roasting.
3. Season
In a large bowl:
Toss the sprouts with olive oil, salt, and black pepper.
Spread them evenly on the baking tray with the cut side facing down.
4. Roast
Roast in the oven for 20–25 minutes until:
Golden brown
Crispy on the edges
5. Toast the pecans
While the sprouts roast:
Lightly toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
6. Make the glaze
In a small pan combine:
Garlic
balsamic vinegar
maple syrup or honey
Cook for 1–2 minutes until slightly thickened.
7. Combine everything
In a serving bowl:
Add roasted Brussels sprouts
Toss with dried cranberries, toasted pecans, and the balsamic glaze.
8. Garnish & serve
Sprinkle Parmesan cheese if desired.
Serve warm.
⏱ Time
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
🍽 Serving Ideas
This dish pairs well with:
Roast chicken
Grilled fish
Holiday dinners like Thanksgiving or Christmas
💡 Tips
For extra crunch, add Walnut or extra pecans.
For a tangier flavor, add a splash more balsamic vinegar.
If you like spice, sprinkle a pinch of Red Pepper Flakes.
