Description

Balsamic Roasted Brussels Sprouts with Cranberries & Pecans is a vibrant and flavorful side dish that elevates any meal. The combination of earthy roasted Brussels sprouts, sweet dried cranberries, and crunchy pecans creates a delightful balance of flavors, all drizzled with a tangy balsamic glaze. Whether for holiday feasts or everyday dinners, this dish is not only visually appealing but also packed with nutrients, making it a satisfying addition to your plate.

Ingredients

Scale

1 1/2 lbs Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
1 tablespoon maple syrup or honey (optional)
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure even cooking. Look for golden brown edges indicating they are crispy.
While the Brussels sprouts are roasting, heat balsamic vinegar in a small saucepan over medium heat. Simmer for about 5-7 minutes until it reduces and thickens slightly. Stir in maple syrup or honey if using. Remove from heat and set aside.
Once roasted, transfer the Brussels sprouts to a serving bowl. Toss in dried cranberries and toasted pecans.
Drizzle the balsamic glaze over the mixture and toss gently to coat all ingredients evenly. Serve warm.

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 8g
Sodium: 180mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg