Description
A festive and nutritious side dish with roasted Brussels sprouts, dried cranberries, and toasted pecans.
Ingredients
Scale
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- â…“ cup dried cranberries
- â…“ cup pecans, roughly chopped
- 1 tablespoon thick balsamic vinegar
- â…“ 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