Delicious Roasted Brussels Sprouts with Cranberries You’ll Love
A delightful side of roasted Brussels sprouts combined with sweet-tart cranberries, creating a flavor explosion that will elevate any meal.
Equipment
- Oven
- Large mixing bowl
- Baking sheet
- Towel
Ingredients
For the Brussels Sprouts
- 2 pounds Brussels Sprouts Opt for fresh, small sprouts for optimal sweetness and tenderness.
- 3 tablespoons Olive Oil Use extra virgin for richer flavor.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black Pepper Freshly ground for a more intense taste.
For the Additions
- 1 cup Fresh Cranberries Frozen is suitable if thawed and dried.
- 1/2 cup Pecans Can substitute with walnuts or almonds.
- 2 tablespoons Balsamic Vinegar Optional for a tangy sweetness.
Instructions
How to Make Roasted Brussels Sprouts with Cranberries
- Preheat your oven to 400°F, placing the rack in the upper-middle position.
- Trim the Brussels sprouts by cutting off the stem and removing any yellow leaves. Halve each sprout lengthwise and pat dry.
- Mix the halved sprouts in a large bowl with extra virgin olive oil, salt, and freshly ground black pepper.
- Arrange the Brussels sprouts cut-side down on a large baking sheet, ensuring not to overcrowd.
- Roast them in the preheated oven for about 10 minutes without touching.
- Remove the baking sheet from the oven and scatter fresh cranberries and chopped pecans evenly over the sprouts.
- Return the sheet to the oven and roast for an additional 5-8 minutes.
- Taste and adjust seasoning with more salt and pepper if needed. Drizzle with balsamic vinegar before serving.
Notes
For an extra crunch, sprinkle some feta or goat cheese just before serving.