Roasted Brussel Sprouts with Cranberries and Pecans
Roaster 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.
Servings 8
Calories 180kcal
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 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!
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 180kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Sodium: 722mg | Fiber: 4g | Sugar: 12g