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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.1 pound of brussel sprouts, 1/2 cup red onion, 1/2 cup pecans or walnuts
- Season with salt and pepper. Drizzle in Olive oil. Toss to coat. Place all on a sheet pan in a single layer.2 teaspoons salt, 2 teaspoons pepper, 2 tablespoons olive oil
- 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!1/2 cup dried cranberries
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
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