Caramelized Roasted Brussels Sprouts with Cranberries Delight
These Caramelized Roasted Brussels Sprouts combine sweet caramelization with tangy cranberries, making them a festive side dish every guest will love.
Equipment
- Oven
- Baking sheet
- Mixing bowl
Ingredients
For the Brussels Sprouts
- 1 pound Brussels Sprouts Fresh, smaller sprouts are preferred
- 2 tablespoons Olive Oil Extra virgin recommended
- 1 teaspoon Salt To taste
- 1/2 teaspoon Pepper Freshly ground
For the Sweet and Tangy Elements
- 1 cup Cranberries Fresh or thawed frozen
- 1/2 cup Pecans Can substitute with walnuts
- 1 tablespoon Balsamic Vinegar Drizzle before serving
Instructions
Cooking Directions
- Preheat your oven to 400°F with the rack positioned in the upper-middle section.
- Prepare the Brussels sprouts by trimming their ends and halving them lengthwise. Pat them dry.
- Toss the halved sprouts in a bowl with olive oil, salt, and pepper, ensuring they are evenly coated.
- Arrange the Brussels sprouts cut-side down on a baking sheet in a single layer.
- Roast for 10 minutes undisturbed.
- Add cranberries and pecans after the first 10 minutes, stirring gently to combine.
- Continue roasting for an additional 5-8 minutes until the sprouts are fork-tender and the cranberries start to burst.
- Adjust seasoning as needed and drizzle with balsamic vinegar right before serving.
Notes
For best results, pat Brussels sprouts dry after washing and store leftovers in an airtight container for up to 4 days.