I’ll never forget the first time I made Cranberry Pecan Brussels Sprouts for my skeptical family. It was right before Thanksgiving, and I was determined to prove that Brussels sprouts could be more than just a “healthy obligation.” As those little green halves roasted in the oven, their edges turning golden and crisp, I tossed in sweet dried cranberries and buttery pecans. The smell alone was incredible – like holiday magic mixed with caramelized goodness. When I brought the dish to the table, my brother (who usually pushes veggies to the side of his plate) actually reached for seconds. “Wait, these are Brussels sprouts?” he asked, mouth half-full. That moment changed everything for us. Now, this festive side dish is our go-to for holiday meals – the perfect balance of earthy sprouts, tart cranberries, and crunchy pecans that even veggie-doubters can’t resist.
Why You’ll Love These Cranberry Pecan Brussels Sprouts
Trust me, this isn’t your average veggie side dish. Here’s why it’s become my go-to for every holiday gathering:
- Festive flavors that wow: The combination of sweet cranberries, toasty pecans, and caramelized sprouts looks and tastes like Christmas on a plate. It’s the perfect pop of color for your holiday table.
- Surprisingly simple: With just 10 minutes of prep and one baking sheet, you’ll have an impressive side that looks like you spent hours in the kitchen.
- Nutrient-packed goodness: Brussels sprouts are loaded with vitamins, while the pecans add healthy fats and protein – so you can feel good about serving seconds.
- Crowd-pleasing magic: Even veggie skeptics can’t resist the sweet-and-savory combo. I’ve seen it convert more Brussels sprout haters than I can count!
Ingredients for Cranberry Pecan Brussels Sprouts
Here’s everything you’ll need to make this festive dish come together beautifully. I like to gather all my ingredients before I start – it makes the whole process smoother. And don’t worry, nothing too fancy here – just simple, wholesome ingredients that pack a punch of flavor!
- 1 ½ pounds Brussels sprouts – trimmed and halved (look for bright green, firm sprouts)
- 2 tablespoons extra-virgin olive oil – my secret for perfect caramelization
- ¼ teaspoon fine sea salt – plus more to taste
- ⅓ cup dried cranberries – I prefer unsweetened for balance
- ⅓ cup pecans – roughly chopped (toast them first for extra flavor!)
- 1 tablespoon thick balsamic vinegar – the good stuff makes all the difference
- ⅓ cup finely grated Parmesan cheese – or a few thin pats of butter for richness
- Freshly ground black pepper – to taste
That’s it! Simple, right? If you love this combo, you might also enjoy my Maple Glazed Brussels Sprouts with Pecans – it’s another holiday favorite at our house.
How to Make Cranberry Pecan Brussels Sprouts
Okay, let’s get cooking! This recipe comes together so easily, but I’ve got a few tricks up my sleeve to make sure your Brussels sprouts turn out perfectly caramelized every time. The key is giving them space to breathe on that baking sheet – no overcrowding allowed! Here’s exactly how I do it:
Step 1: Prep and Roast the Brussels Sprouts
First things first – preheat that oven to 425°F (trust me, the high heat is what gives us those delicious crispy edges). While it’s heating, trim your Brussels sprouts and cut them in half. Don’t skip the trimming! Those tough little ends won’t roast nicely. Toss them with olive oil and salt – I use my hands to really coat every nook and cranny. Arrange them cut-side down on a parchment-lined baking sheet – this flat surface contact is what creates that gorgeous golden crust. Roast for 20-25 minutes, giving them a gentle toss halfway through.
Step 2: Add Pecans and Cranberries
While the sprouts are roasting, pour some warm water over your dried cranberries to plump them up (this takes about 10 minutes). During the last 3-5 minutes of roasting time, sprinkle the pecans right onto the baking sheet with the sprouts. Watch them carefully – nuts burn fast! You’ll know they’re ready when you can smell that toasty, buttery aroma. Drain your cranberries well before using.
Step 3: Assemble and Serve
Now for the fun part! Transfer your roasted sprouts and pecans to a pretty serving dish – I like using something shallow so everything gets evenly coated. Scatter those ruby-red cranberries over top, then drizzle with the balsamic vinegar. The vinegar adds the perfect tangy contrast to the sweet cranberries. Finish with a shower of Parmesan (or a few pats of butter if you’re feeling indulgent) and a generous grind of black pepper. Serve immediately while everything’s warm and crispy!
Tips for Perfect Cranberry Pecan Brussels Sprouts
After making this dish dozens of times (and learning from a few oops moments), here are my best tips to guarantee your Cranberry Pecan Brussels Sprouts turn out amazing every time:
- Give them space! Overcrowding the pan leads to steamed, soggy sprouts instead of crispy ones. Use two baking sheets if needed – it’s worth the extra dish to wash.
- Watch the clock: Ovens vary, so check at 20 minutes. If they’re not golden enough, give them 5 more minutes. I like mine extra crispy, so I sometimes go the full 25.
- Soak those cranberries: Just 10 minutes in warm water makes them plump and juicy. Skip this step and they’ll be tough little pebbles in your dish.
- Toast pecans separately if you’re nervous about burning them. I do this sometimes when I’m distracted – just 5 minutes at 350°F does the trick.
- Taste before serving: The sweetness can vary based on your cranberries, so adjust with an extra pinch of salt or drizzle of balsamic if needed.
Serving Suggestions for Cranberry Pecan Brussels Sprouts
Oh, the possibilities with this dish! I love how versatile these Cranberry Pecan Brussels Sprouts are – they shine just as bright next to a holiday ham as they do on an appetizer spread. For a classic Christmas dinner, pair them with roasted turkey or my brown sugar glazed ham – the sweet and savory flavors complement each other perfectly. Want to get creative? Serve them in small bowls as a festive finger food at your holiday party, or toss them with wild rice for a hearty vegetarian main. My favorite way? Piled high on a platter with other colorful sides – the ruby cranberries make such a beautiful holiday presentation!
Storage and Reheating Instructions
Got leftovers? No problem! These Cranberry Pecan Brussels Sprouts keep well in an airtight container in the fridge for 2-3 days. When reheating, go low and slow – I pop them in a 300°F oven for about 10 minutes to bring back some crispiness. Just know the pecans will soften a bit (still delicious though!). If you’re in a hurry, a quick zap in the microwave works too, but they’ll lose that perfect roasted texture. Pro tip: Add fresh pecans right before serving to bring back that wonderful crunch!
Nutritional Information
Here’s the scoop on what’s in each serving of these Cranberry Pecan Brussels Sprouts (and yes, I did the math so you don’t have to!):
- Calories: 180
- Fat: 12g (2g saturated, 9g unsaturated)
- Carbs: 16g
- Fiber: 5g – that’s nearly 20% of your daily needs!
- Protein: 5g
- Sugar: 8g (mostly from those sweet cranberries)
- Sodium: 150mg
Just remember – these numbers are estimates based on standard ingredients. Your exact counts might vary slightly depending on your olive oil brand or how generous you are with the Parmesan! But either way, you’re getting a nutrient-packed side that’s as good for you as it is delicious.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Oh, I totally get why you’d ask! Fresh cranberries are gorgeous, but they behave very differently in this recipe. Dried cranberries work best because they add concentrated sweetness without extra moisture. If you use fresh, they’ll release too much liquid and make your sprouts soggy. But here’s a fun twist – you could make a quick cranberry sauce on the side for drizzling! Just simmer fresh cranberries with a splash of orange juice until they burst, then spoon it over the finished dish.
How can I make this recipe vegan?
Easy peasy! Just skip the Parmesan and use a vegan butter alternative if you want that rich finish. The olive oil and balsamic already make this dish naturally dairy-free. For extra flavor, try sprinkling nutritional yeast instead of cheese – it gives that same umami kick. I’ve served it this way at holiday parties, and no one even noticed the difference!
Can I prep any parts ahead for my Christmas dinner?
Absolutely! Here’s my time-saving trick: Trim and halve the Brussels sprouts up to 2 days in advance – just keep them in an airtight container in the fridge. You can also toast the pecans ahead (they’ll stay crunchy for about a week at room temp). On the big day, all you’ll need to do is roast and assemble. The cranberries still need that quick soak right before serving though – otherwise they get tough.
What other nuts could I use besides pecans?
Oh, get creative! Walnuts would be delicious with their earthy flavor, or try sliced almonds for a lighter crunch. Just make sure whatever nut you choose gets that quick toast at the end – it brings out their natural oils and flavor. My aunt once used candied pecans for extra holiday sweetness, and wow, was that a hit! Just watch the roasting time carefully since the sugar can burn.
Can I make this in an air fryer instead of the oven?
You bet! I’ve done it many times when my oven was full of other Christmas party food. Just cook the sprouts at 375°F for about 12-15 minutes, shaking the basket halfway. Add the pecans for the last 2 minutes. The only catch? You’ll probably need to work in batches to avoid overcrowding. But the results are just as crispy and delicious!
More Holiday Side Dishes You’ll Love
If you loved these Cranberry Pecan Brussels Sprouts, wait until you try these other festive favorites! My Baked Brie with Cranberry Sauce is always the first appetizer to disappear at parties. For another veggie-packed option, my Maple Roasted Carrots with Thyme make a gorgeous (and easy!) addition to any holiday spread. And don’t forget the classic – my Creamy Garlic Mashed Potatoes are the ultimate comfort food side that pairs perfectly with everything from turkey to ham. Happy holiday cooking!
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Cranberry Pecan Brussels Sprouts
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A festive and nutritious side dish with roasted Brussels sprouts, dried cranberries, and toasted pecans.
Ingredients
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped
- 1 tablespoon thick balsamic vinegar
- ⅓ cup finely grated Parmesan cheese or a few thin pats of butter
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Trim the Brussels sprouts, cut them in half, and toss with olive oil and salt.
- Arrange the sprouts on the baking sheet, flat side down, and roast for 20-25 minutes, tossing halfway.
- Add pecans to the pan for the last 3-5 minutes of roasting.
- Soak cranberries in warm water while the sprouts roast.
- Transfer roasted sprouts and pecans to a serving dish. Drain cranberries and sprinkle on top.
- Drizzle with balsamic vinegar, add Parmesan or butter, and season with salt and pepper.
Notes
- Best served fresh but leftovers can be stored for 2-3 days in the fridge.
- Reheat gently before serving.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Cranberry Pecan Brussels Sprouts, Christmas Finger Foods, Holiday Party Appetizers, Christmas Meals, Holiday Appetizers Easy, Christmas Party Food Ideas, Christmas Eve Appetizers, Christmas Dinner Recipes, Christmas Buffet Ideas Food, Christmas Brunch, Christmas Food Recipes