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Balsamic Roasted Brussels Sprouts with Cranberries & Pecans

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These Balsamic Roasted Brussels Sprouts are crispy, caramelized, and full of flavor, tossed with sweet cranberries, crunchy pecans, and a tangy balsamic glaze. This dish is the perfect balance of savory and sweet, making it an excellent holiday side or healthy everyday meal addition!

Ingredients

Scale
  • 1 ½ lbs Brussels sprouts (trimmed & halved)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup or honey (for subtle sweetness)
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder (optional, for extra flavor)
  • ½ cup dried cranberries (unsweetened or sweetened)
  • ½ cup pecans (chopped, toasted for extra crunch)
  • ¼ cup Parmesan cheese (optional, for a savory finish)

Instructions

Step 1: Preheat & Prepare

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper for easy cleanup.

Step 2: Season & Roast the Brussels Sprouts

  1. In a large bowl, toss Brussels sprouts with olive oil, balsamic vinegar, maple syrup, salt, pepper, and garlic powder.
  2. Spread them out cut side down on the baking sheet for maximum caramelization.
  3. Roast for 20-25 minutes, stirring halfway through, until crispy and golden brown.

Step 3: Add Cranberries & Pecans

  1. In the last 5 minutes of roasting, sprinkle cranberries and pecans over the Brussels sprouts.
  2. Return to the oven and roast for 5 more minutes, just until the nuts are toasted and the cranberries are slightly softened.

Step 4: Serve & Enjoy!

  1. Remove from the oven and sprinkle with Parmesan cheese (if using).
  2. Serve warm as a side dish for holiday meals, roasted meats, or grain bowls.

Notes

  • Extra Crispy? Roast at 425°F and spread the sprouts out well.
  • Nut-Free Option: Swap pecans for pumpkin seeds or sunflower seeds.
  • Make It Vegan: Skip Parmesan or use vegan cheese.
  • Storage: Leftovers keep in the fridge for 3 days. Reheat in the oven for best texture.

Find it online: https://ukfinda.com/balsamic-roasted-brussels-sprouts-with-cranberries-pecans/