Okay, let’s talk side dishes! Sometimes, you just need something that’s both easy to whip up AND looks totally impressive, right? That’s exactly where my Roasted Brussels Sprouts with Cranberries & Pecans come in. Seriously, it’s one of those dishes that gets rave reviews every single time. The sprouts get perfectly tender and a little bit crispy, those sweet little cranberries pop in your mouth, and the pecans? Oh, the pecans add that *perfect* crunch. I remember making this for the first time for a Friendsgiving, and everyone was just raving about it. It’s truly a game-changer!
Why You’ll Love This Roasted Brussels Sprouts with Cranberries & Pecans Recipe
Seriously, this recipe is a winner for so many reasons!
- Super Easy: It’s practically foolproof, even if you’re new to cooking sprouts.
- Quick! From start to finish, you’re looking at about 35 minutes total. Perfect for busy nights!
- Flavor Explosion: That sweet, salty, nutty combo is just heavenly.
- Festive & Fancy: It looks gorgeous on any table, holidays or not.
- Versatile: Pairs with pretty much anything, from turkey to steak to grilled chicken.
- Crowd Pleaser: Even sprout haters might convert with this one!
Ingredients for the Perfect Roasted Brussels Sprouts with Cranberries & Pecans
You only need a few good things to make this awesome dish. Seriously, it’s all about keeping it simple and letting those fresh flavors shine!
For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (good quality, if you have it!)
- 1/4 teaspoon salt (just enough to bring out the flavor)
- 1/8 teaspoon black pepper (freshly ground is best!)
For the Mix-ins:
- 1/2 cup dried cranberries (for that chewy sweetness)
- 1/2 cup chopped pecans (toasted, for that extra nutty punch!)
Step-by-Step Guide to Making Roasted Brussels Sprouts with Cranberries & Pecans
Alright, let’s get this party started! Making these Roasted Brussels Sprouts with Cranberries & Pecans is honestly one of the easiest things you’ll do all week, and it feels fancy too. Trust me, following these simple steps will get you perfectly roasted, delightfully sweet, and wonderfully crunchy sprouts every time. You can even sneak a peek at more easy Thanksgiving sides if you’re planning a feast!
Prepping Your Brussels Sprouts for Roasting
First things first, grab your Brussels sprouts. You want to trim off those little tough ends and then slice each one in half, just like that. This is super important because it helps them cook evenly and get nice and caramelized on those cut sides. No one likes a mushy sprout, right?
Roasting to Perfection: Achieving Crispy Brussels Sprouts
Now, pop those halved sprouts into a bowl. Drizzle ’em with olive oil, sprinkle with salt and pepper, and give ’em a good toss. You want every single sprout to get a nice coating. Then, spread them out in a single layer on your baking sheet – this is key for getting those awesome crispy edges. Don’t crowd the pan! Pop them into a 400°F (200°C) oven for about 20 to 25 minutes. Give them a flip halfway through, and watch for that beautiful golden-brown color and tender texture.
Adding the Finishing Touches: Cranberries and Pecans
Once your sprouts are beautifully roasted and looking irresistible, take them out of the oven. Now’s the fun part! Toss in those dried cranberries and chopped pecans right away. The residual heat from the sprouts will warm them up just enough. Give it all another quick toss and serve ’em hot!
Tips for the Best Roasted Brussels Sprouts with Cranberries & Pecans
Okay, friends, listen up! These tips are my little secrets for making these Roasted Brussels Sprouts with Cranberries & Pecans absolutely sing. It’s all about those little details that take it from good to GORGEOUS. I’ve learned a few things over the years, especially when I’m trying to whip up something special like for other easy Thanksgiving sides.
First, pick those sprouts wisely! Look for firm, bright green ones without any yellowing or soft spots. And for the love of all that is delicious, make sure you’re not overcrowding your baking sheet. Give them space to breathe so they can get nice and caramelized, not steamy. If you have a moment, toasting those pecans beforehand makes a world of difference – just a few minutes in a dry skillet until they smell amazing. It really amps up that nutty flavor!
Ingredient Spotlight: Cranberries and Pecans
You know, those little bursts of dried cranberries? They bring such a fantastic chewy sweetness that really balances out the slightly bitter, earthy Brussels sprouts. And the pecans? Oh, they’re not just for crunch! Toasting them just a bit brings out this incredible nutty depth that just makes everything sing. Together, they turn simple sprouts into something truly special.
Variations for Your Roasted Brussels Sprouts
You know, these roasted beauties are fantastic just as they are, but sometimes it’s fun to shake things up a bit! Think of it as giving your taste buds a little adventure. I love tweaking this recipe depending on what I’m feeling or what I have hanging around the kitchen. For example, you can always find more fun ideas over at our Thanksgiving salad ideas!
One idea? Add a pinch of red pepper flakes when you toss the sprouts with olive oil. It gives them a lovely little kick that’s SO good with the sweetness from the cranberries. Or, try swapping out the pecans for walnuts or even some slivered almonds for a different crunch. If you’re feeling super adventurous, a sprinkle of crumbled feta cheese right after roasting is divine – it’s surprisingly good!
Serving Suggestions for Roasted Brussels Sprouts with Cranberries & Pecans
Honestly, these Roasted Brussels Sprouts with Cranberries & Pecans are so versatile, they become the star of any table! They are absolutely divine alongside a perfectly cooked roast turkey or a juicy ham. I also love sneaking them onto the table when we have weeknight dinners, like with grilled chicken or pork chops. And for holidays? Forget about it! They’re a fantastic addition to any spread of make-ahead Thanksgiving sides, adding that pop of color and flavor we all crave.
Storage and Reheating Instructions
Leftovers? Lucky you! If you happen to have any of these amazing Roasted Brussels Sprouts with Cranberries & Pecans still around (which is rare in my house!), just pop them into an airtight container and pop them in the fridge. They’ll be good for about 2-3 days. When you’re ready to reheat, I find the best way to get them nice and crispy again is in a moderate oven at around 350°F (175°C) for about 10 minutes. A quick sauté in a pan on the stovetop works too, just keep them moving!
Frequently Asked Questions about Roasted Brussels Sprouts
Got questions about these little green powerhouses? I’ve got answers! Don’t be shy, cooking can be a bit of an adventure, and it’s always good to know the ins and outs.
Can I use fresh cranberries instead of dried?
Oh, you totally can! If you’re using fresh cranberries, you’ll want to add them earlier in the roasting process, maybe during the last 10-15 minutes. They need a bit more time to soften and pop. Just keep an eye on them so they don’t get too mushy!
What other nuts can I use instead of pecans?
Pecans are awesome, but feel free to get creative! Walnuts are a fantastic substitute and offer a similar rich flavor. Slivered almonds would give a lighter crunch, or even some toasted pine nuts for a delicate Mediterranean twist. Whatever you choose, toasting them first is always a good idea!
How do I prevent Brussels sprouts from being bitter?
The key is roasting them until they’re tender and a little caramelized. Bitter sprouts usually mean they’re undercooked or steamed. Make sure they’re cut in half, get a good coating of oil, and have enough space on the baking sheet to roast properly, not steam. Also, sometimes a touch of sweetness, like our cranberries, or a little acidity, like a splash of balsamic glaze, really helps cut any potential bitterness!
Estimated Nutritional Information
Just a heads-up, all these numbers are estimates, okay? They can totally change depending on the exact brands you use and how you whip it up. But generally, a serving of these delicious Roasted Brussels Sprouts with Cranberries & Pecans will give you about 250 calories, around 18g of fat (mostly the good stuff!), 6g of protein, and 20g of carbs with a nice boost of 6g fiber. So good for you AND delicious!
Share Your Roasted Brussels Sprouts Creation!
I really hope you give these Roasted Brussels Sprouts with Cranberries & Pecans a whirl! I’d absolutely LOVE to hear what you think. Did you try a fun variation? Did your family devour them? Let me know in the comments below, or better yet, snap a pic and tag me on social media! Seeing your creations makes my day!
Print
Roasted Brussels Sprouts with Cranberries & Pecans
- Total Time: 35 min
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple and flavorful side dish featuring roasted Brussels sprouts, sweet cranberries, and crunchy pecans.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
- Remove from the oven and toss with dried cranberries and chopped pecans.
- Serve immediately.
Notes
- For extra flavor, you can add a drizzle of balsamic glaze before serving.
- Toast the pecans lightly before adding for a deeper nutty flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
