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Balsamic Roasted Brussels Sprouts with Cranberries & Pecans Recipe

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4.1 from 58 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This Balsamic Roasted Brussels Sprouts with Cranberries & Pecans recipe delivers a deliciously tangy and sweet twist on a classic roasted vegetable dish. Tender, caramelized Brussels sprouts are complemented by plump cranberries, toasted pecans, and a drizzle of thick balsamic vinegar, finished with a touch of Parmesan cheese or butter for richness. Perfect as a side dish for any meal, it’s easy to prepare and full of flavor.

Ingredients

Brussels Sprouts

  • 1 ½ pounds Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon fine sea salt

Additional Toppings

  • ⅓ cup dried cranberries
  • ⅓ cup pecans, roughly chopped
  • 1 tablespoon thick balsamic vinegar
  • ⅓ cup finely grated Parmesan Cheese and/or a few thin pats of butter
  • Salt and pepper, to taste (use flaky sea salt if you have it)

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup, if desired.
  2. Prepare Brussels Sprouts: Trim the nubby ends of the Brussels sprouts and remove any discolored or damaged leaves. Cut each sprout in half lengthwise from the flat base through the top.
  3. Toss Brussels Sprouts: On the prepared baking sheet, combine the halved sprouts with olive oil and sea salt. Toss thoroughly until the sprouts are lightly and evenly coated. Arrange them in an even layer with the flat sides facing down.
  4. Roast Brussels Sprouts and Pecans: Roast the sprouts until tender and deeply golden on the edges, about 20 to 25 minutes, tossing halfway through. With 3 to 5 minutes remaining, add the roughly chopped pecans to the pan to toast them alongside the sprouts.
  5. Soak Cranberries: While roasting, place dried cranberries in a small bowl and cover them with warm water to plump them up. Set aside until ready to use.
  6. Assemble and Serve: Transfer the roasted Brussels sprouts and toasted pecans to a serving platter or bowl. Drain the cranberries and sprinkle them over the top. Drizzle with thick balsamic vinegar, then sprinkle with finely grated Parmesan cheese and/or add pats of butter for added richness. Season with salt and pepper to taste. Serve warm or at room temperature.
  7. Storage and Reheating: For leftovers, store covered in the refrigerator for two to three days. Gently reheat before serving to retain flavors and texture.

Notes

  • Using flaky sea salt enhances texture and flavor at the end.
  • Adding Parmesan cheese or butter is optional but adds richness to the dish.
  • To toast pecans effectively, add them during the last few minutes of roasting to avoid burning.
  • Plumping cranberries in warm water helps to soften and enhance their flavor.
  • This dish can be served warm or at room temperature, making it versatile for different occasions.
  • Best enjoyed fresh, but can be refrigerated and gently reheated.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/balsamic-roasted-brussels-sprouts-with-cranberries-and-pecans-recipe/