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Brussels Sprouts with Pecans and Cranberries

A delightful side dish combining crispy Brussels sprouts with crunchy pecans and sweet-tart cranberries, perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup pecans, roughly chopped
  • 1 cup dried cranberries
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C).
  2. In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss until they are coated.
Cooking
  1. Spread the sprouts evenly on a baking sheet in a single layer. Roast for about 15-20 minutes, stirring halfway through.
  2. After roasting, sprinkle the chopped pecans and dried cranberries over the sprouts and return to the oven for an additional 5 minutes.
  3. Transfer to a serving bowl and enjoy while warm.

Notes

Substitute pecans with walnuts or slivered almonds if desired. Ensure not to crowd the baking sheet to achieve crispiness.