Roasted Sprouts with Pecans and Cranberries
This roasted Brussels sprouts with pecans and cranberries recipe is the ultimate holiday side dish — sweet, savory, and full of texture. Perfect for any festive meal, these sprouts are caramelized to perfection, tossed with toasted pecans, and finished with a touch of cranberries for color and flavor.
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- ½ cup pecans roughly chopped
- ⅓ cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp maple syrup or honey optional, for glaze
- Salt and pepper to taste
- 💡 Ingredient Tips:
- Use fresh Brussels sprouts for the best caramelization.
- Swap pecans with walnuts or almonds for variety.
- Drizzle a little balsamic reduction before serving for extra depth.
Instructions
- Preheat Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Brussels Sprouts: Trim ends, remove yellow leaves, and halve.
- Season: Toss sprouts with olive oil, salt, and pepper until evenly coated.
- First Roast: Spread on the baking sheet without overcrowding. Roast 15 minutes.
- Add Pecans: Sprinkle chopped pecans over the sprouts and continue roasting 10 more minutes until golden and toasted.
- Add Cranberries & Glaze: Toss in dried cranberries and drizzle maple syrup or honey, if using. Serve warm.
Notes
- Flip sprouts halfway through cooking for even browning.
- Cut larger sprouts into quarters to cook evenly.
- Drizzle a bit of olive oil after roasting for shine and flavor.