Roasted Brussel Sprouts with Cranberries and Pecans
Roasted Brussel Sprouts with Cranberries and Pecans is a tasty way to get those green veggies in.
Perfect little bites of sweet and savory come together to make a regular vegetable side an elegant dish.
How to get those Veggies!
Spring is almost here and so are fresh veggies! Brussel Sprouts, for us here in zone 8, appear through May! This winter veggie sometimes gets a bad wrap.
Categorized by many as a stinky vegetable, the Brussel is packed with vitamins. And it sure doesn’t have to be the stinky veggie! We show you how to quickly make it a family fave! Even the pickiest of eaters will love this one!
How to Make Them
Roasting them opens a whole new bag of tricks. They become the plump, wonderful morsels of sweet and savory flavor!
We took this perfect veggie and added some bling to sweeten them up! Adding pecans and dried cranberries really amps them up.
Roasting provides even the pickiest of eaters a new opportunity to love vegetables that they may not naturally be fond of.
If you like this, you will love our Roasted sweet potatoes with broccoli and asparagus and our Crispy Roasted Old Bay Potatoes We challenge you today to try roasting your veggies!
~Ingredients
- 1 pound of Brussel sprouts, trimmed and halved
- ½ cup Red onion, chopped
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoons olive oil
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
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~Method
- Preheat oven to 425 degrees F.
- Trim and slice clean Brussels in half. Chop onion and nuts. Toss nuts, onion and Brussels, in a large bowl. Save the cranberries for later.
- Season with salt and pepper. Drizzle in Olive oil. Toss to coat. Place all on a sheet pan in a single layer.
- Roast for 10-15 minutes and remove from oven. Return to oven for another 10-15 minutes until Brussels have a nice char and you can easily stick them with a fork. In the last 5 minutes of cooking time, sprinkle the cranberries in and allow them to cook just a bit. Serve and Enjoy!
Tips and Tricks
Yes! They are both similar in taste and texture which make them perfect for this dish!
You can. If you opt to use this magical fruit in its raw form, I would add them at the beginning of the cooking process. They are a meaty fruit and will take time to cook.
Raisins would be the nearest thing to them. If you weren’t fond of them either, apples would be a good pairing or leave them out and drizzle the Brussels with a touch of apple cider vinegar or balsamic.
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Roasted Brussel Sprouts with Cranberries and Pecans
Ingredients
- 1 pound of Brussel sprouts trimmed and halved
- 1/2 cup Red onion chopped
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1/2 cup pecans or walnuts roughly chopped
Instructions
- Preheat oven to 425 degrees F.
- Trim and slice clean Brussels in half. Chop onion and nuts. Toss nuts, onion and Brussels, in a large bowl. Save the cranberries for later.
- Season with salt and pepper. Drizzle in Olive oil. Toss to coat. Place all on a sheet pan in a single layer.
- Roast for 10-15 minutes and remove from oven. Return to oven for another 10-15 minutes until Brussels have a nice char and you can easily stick them with a fork. In the last 5 minutes of cooking time, toss in cranberries and stir. Cool and serve!