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Brussels sprouts are such a simple ingredient, yet they can be used in so many different ways. These perfectly roasted brussels sprouts are paired with cranberries and pecans, creating an addictingly delicious flavor triangle of sweet, tangy, and earthy. This recipe is super easy and simple, great for a quick weekday side or to be prepared ahead of time to enjoy later.
Roasted Brussels Sprouts with Cranberries and Pecans
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Yield: 4 servings
INGREDIENTS:
1 lb brussels sprouts
1 cup cranberries
¼ cup roasted pecans
2 tbsp balsamic vinegar
¼ cup sugar or zero-calorie sweetener
½ tsp sea salt
INSTRUCTIONS:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Wash, drain, and halve, the brussels sprouts. Add them to a large mixing bowl with the cranberries.
In a separate small bowl, whisk together the balsamic vinegar, sugar, and salt. Drizzle the mixture over the brussels sprouts and cranberries. Toss to coat.
Spread the mixture evenly on the baking tray and bake for 25-30 minutes until brussels sprouts are golden brown and the cranberries have burst and softened. Remove, mix in pecans, plate, and serve warm. Enjoy!
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