Roasted Brussels Sprouts with Cranberries for Festive Flavor
Delight in the irresistible taste of Roasted Brussels Sprouts with Cranberries, a colorful and healthy side dish perfect for any occasion.
Equipment
- - Oven
- - Mixing bowl
- - Baking sheet
Ingredients
For the Brussels Sprouts
- 1 pound Brussels Sprouts Fresh, bright green sprouts
- 2 tablespoons Olive Oil Extra virgin for best results
For Seasoning
- 1 teaspoon Salt To taste
- 1/2 teaspoon Black Pepper Freshly ground
For Crunch and Tartness
- 1/2 cup Pecans Chopped roughly
- 1 cup Fresh Cranberries Adjust sugar if using dried cranberries
For the Finishing Touch
- 1 tablespoon Balsamic Vinegar Optional, for drizzling before serving
Instructions
Preparation
- Preheat your oven to 400°F. Position a rack in the upper-middle.
- Trim and halve the Brussels sprouts. Pat them dry with a towel.
- Toss the halved sprouts with olive oil, salt, and black pepper in a mixing bowl.
- Spread the sprouts cut-side down on a baking sheet, ensuring minimal crowding.
- Roast undisturbed for about 10 minutes.
- Scatter fresh cranberries and chopped pecans over the Brussels sprouts, then gently stir.
- Return the baking sheet to the oven and roast for an additional 5-8 minutes.
- Adjust the seasoning to taste, then drizzle with balsamic vinegar before serving.
Notes
For added elegance, top with a sprinkle of feta cheese if desired.