Roasted Brussels Sprouts with Fresh Cranberries + Toasted Pecans

Roasted Brussels Sprouts with Fresh Cranberries + Toasted Pecans

I made this yummy side dish for Thanksgiving this year that I am pretty excited about! It was a big hit so I thought it would be a good time to share on the blog in case you are starting to plan your Christmas dinners! It’s easy to make, filled with fresh + seasonal eats and it’s packed full of flavor. I’ve never really cooked with cranberries before so this was a first for me, I enjoyed it and I like their flavor combined with the sprouts and pecans. Not to mention Brussels sprouts are my absolute favorite, so any excuse to cook a new dish with them in it, I’m game!

brussels

How To:

  1. Preheat oven to 400*
  2. Wash 28 oz. fresh Brussels sprouts and cut them in half, removing any funky leaves. Add them to a large oven-safe baking dish with 8 oz. rinsed cranberries.
  3. Whisk 1/4 cup olive oil, 1 tsp. maple syrup, and 1/2 tsp orange extract in a bowl. Drizzle over the Brussels sprouts and cranberries and mix well –  tossing to coat. Sprinkle with sea salt and cracked black pepper to taste.
  4. Roast for 15 minutes, stir. Roast for another 15 minutes, stir. Taste to see if they are tender enough. If not, roast another 5-10 minutes.
  5. Meanwhile, toast 1/2 cup pecans in a dry skillet over low-medium heat until toasted. Turn off and let sit.
  6. Sprinkle nuts or seeds over the Brussels sprouts before serving

recipe a la Recipe Renovator
cran brussels

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1 Comment

  • Reply Patty O December 9, 2015 at 6:29 am

    It was yummy and can you please make it for Christmas Dinner?

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