I’m so excited to be working with the folks from Sprouts Farmers Market this holiday season to show you that a delicious and healthy home cooked meal can be easy and affordable! These Roasted Brussels Sprouts with Cranberries and Pecans are the perfect example.
Brussels Sprouts make the perfect side dish to accompany any Thanksgiving feast. This recipe is so simple, it will allow you to create an amazing side without a lot of work. And it’s so tasty, no one will know how easy it was. Plus, roasting is the perfect way to prevent that bitter taste that Brussels Sprouts often get when they are over-cooked. The sweet cranberries and balsamic vinegar are the perfect complement. I bet even those in your family who don’t like Brussels spouts might like these.
And while we’re talking about Thanksgiving let me share some advice when it comes to planning your menu. Be sure to choose a few show-stopper dishes and then fill in with simple recipes or things that can be prepped in advance. These Brussels sprouts can can trimmed and cut the day before and then just roasted the day-of. Do your dressing and even your turkey in the slow cooker to save valuable oven space and the keep them super moist. You can also add things like my Sweet Corn Spoonbread to your menu. It’s a simple dump and stir recipe that is perfect for Thanksgiving! These types of recipes will reduce your time in the kitchen and allow you to spend more time with your family – which is what the holiday is all about. Y’all enjoy!
- 1½ pounds fresh Brussels Sprouts
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup toasted pecan halves
- ½ cup dried cranberries
- 1 tablespoon balsamic vinegar
- Preheat the oven to 400° F and line a rimmed baking sheet with aluminum foil or parchment paper.
- Wash and trim the ends from the Brussels sprouts. Remove any dark outer leaves and slice them in half from top to bottom.
- In a large bowl, combine the trimmed Brussels sprouts with the olive oil, salt, and pepper. Toss to coat the sprouts in the oil and arrange on the baking sheet. Roast for 20 to 30 minutes or until the sprouts are tender with crispy, dark roasted outer leaves. Remove from the oven and toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. Serve immediately.