Roasted Brussels Sprouts with Pecans and Cranberries Recipe

If you’re like me and always on the lookout for a side dish that’s both vibrant and packed with flavor, this Roasted Brussels Sprouts with Pecans and Cranberries Recipe is a total game changer. Roasting Brussels sprouts brings out their natural sweetness and a bit of crunch, but it’s the toasted pecans and tart cranberries that really make this dish shine. I love serving this during the holidays or anytime I want something festive, yet simple to throw together.

What makes this recipe stand out is the perfect balance of textures and flavors – the earthiness of Brussels sprouts, the buttery crunch of pecans, and the burst of sweetness from cranberries pull together beautifully. You’ll find it’s a crowd-pleaser whether you’re cooking for family, friends, or just treating yourself on a cozy night in.

Ingredients You’ll Need

These ingredients blend perfectly to create a side dish that’s both hearty and colorful. When shopping, pick fresh, firm Brussels sprouts and opt for unsalted pecans to better control the seasoning.

• Brussels sprouts: Look for bright green, firm sprouts with tightly packed leaves – fresher means sweeter roasting results.
• Olive oil: A good-quality extra virgin olive oil adds richness and helps everything crisp up beautifully.
• Pecans: Chopped pecans toast up nicely in the oven, adding buttery crunch to each bite.
• Dried cranberries: These bring a tart sweetness that contrasts perfectly with the sprouts and nuts.
• Salt and pepper: Simple seasonings that elevate the natural flavors without overpowering them.

Variations

I like to play around with this recipe depending on the season or what I have on hand. Feel free to personalize it to your taste – that’s part of the fun!

• Add a splash of balsamic glaze: I’ve drizzled balsamic reduction over the finished dish to amp up the sweetness and tang – it’s a winner every time.
• Swap pecans for walnuts or almonds: I tried walnuts once and loved how their flavor deepened the dish’s earthiness.
• Include some crumbled goat cheese or feta: Adding cheese adds a creamy, tangy layer that complements the tart cranberries.
• For a vegan twist: Just omit cheese and stick with the original recipe – it’s naturally vegan-friendly and delicious.
• Use fresh cranberries in season: When fresh cranberries are available, tossing them in at the end adds a pleasant, juicy pop.

How to Make Roasted Brussels Sprouts with Pecans and Cranberries Recipe

Step 1: Prep the Brussels Sprouts

Start by trimming the ends off the Brussels sprouts and removing any yellow or damaged leaves. Then slice them in half lengthwise so they roast evenly and get those lovely crispy edges. I usually pat them dry with a kitchen towel – excess moisture can make them steam instead of roast.

Step 2: Toss with Olive Oil and Season

Place the halved sprouts in a large bowl, drizzle with olive oil, and sprinkle with salt and pepper. Toss everything well so each sprout is coated evenly. This not only helps with flavor but also promotes caramelization.

Step 3: Roast Until Golden and Tender

Spread the Brussels sprouts cut side down on a baking sheet – this encourages a toasty sear. Roast at 400°F (200°C) for about 20-25 minutes, flipping once halfway through. You’re aiming for a nice golden brown color, tender insides, and crisped edges. Keep an eye on them towards the end to avoid burning.

Step 4: Add Pecans and Cranberries

Once the Brussels sprouts are perfectly roasted, sprinkle the chopped pecans over them and return to the oven for 5 more minutes to toast the nuts gently. After removing from the oven, toss in the dried cranberries. The residual heat softens the cranberries just enough to mingle flavors without losing their chewiness.

How to Serve Roasted Brussels Sprouts with Pecans and Cranberries Recipe

Garnishes

I usually sprinkle a little flaky sea salt on top right before serving – it highlights all the layers of flavor. Sometimes I add fresh chopped parsley for a pop of color and freshness. A squeeze of lemon juice can brighten things up too, especially if you like a bit more tang.

Side Dishes

This recipe pairs wonderfully with roasted chicken, baked salmon, or even a hearty grain bowl. I love serving it alongside a wild rice pilaf or creamy mashed potatoes for a well-rounded meal that feels both comforting and festive.

Creative Ways to Present

For holiday dinners or special occasions, I like to serve these Brussels sprouts in a rustic wooden bowl or a festive ceramic dish. Adding a few whole pecans and extra cranberries on top just before serving makes it look effortlessly elegant. I’ve even used individual ramekins for a cute, portion-controlled presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I store any leftover roasted Brussels sprouts with pecans and cranberries in an airtight container in the fridge for up to 3 days. It’s best to let them cool completely before sealing, so they don’t get soggy. I find the flavors actually mellow nicely after a day!

Freezing

While I don’t often freeze this dish, it’s definitely possible. I recommend flash freezing the sprouts on a baking sheet first, then transferring to a freezer-safe bag or container. When you’re ready, thaw overnight in the fridge and reheat gently to keep texture intact.

Reheating

To reheat, I pop the leftovers into a hot oven or toaster oven at 350°F for about 10 minutes. This keeps the Brussels sprouts crisp and warms the pecans without making everything mushy. Avoid microwaving unless you like things softer, as it tends to steam the sprouts.

FAQs

Final Thoughts

This Roasted Brussels Sprouts with Pecans and Cranberries Recipe is one of those dishes I come back to time and time again because it turns simple veggies into something special without a ton of fuss. It’s comforting, festive, and packed with flavor—perfect for bringing a little joy to your table any day of the week. Give it a try, and I promise you’ll find yourself reaching for this recipe whenever you want an easy, delicious side that feels just right.

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