Roasted Brussels Sprouts, Cranberries and Pecans make the perfect combo with the addition of Balsamic Vinegar and Maple Syrup.
Have I told your I used to dislike Brussel Sprouts. I guess I should say I had never tried them but just knew I would hate them. Then my friend Kristen had me try a Fried Brussel Sprouts salad and my love affairs with these little cabbages began.
I’ve tried them with bacon, deep fried and plain roasted. And I love them any way I can have them. My most favorite way though is roasted.
I’m always trying new flavors to roast and this combo reminded me of Christmas so I just knew I had to experiment. I took them to work so my friends could try them and this dish was a hit.
It makes a perfect side dish for your holiday gatherings or a potluck.
Roasted Brussels Sprouts, Cranberries and Pecans
Yields 6
Roasted Brussels Sprouts, Cranberries and Pecans make the perfect combo with the addition of Balsamic Vinegar and Maple Syrup.
5 minPrep Time
30 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 lb Brussels sprouts , stems cut off and quartered
- 2 c fresh cranberries
- 1 Tbsp olive oil
- Salt and pepper, to taste
- 2 Tbsp Balsamic Vinegar
- 1/4 c Pure maple syrup
- 1 c pecan halves
Instructions
- Preheat oven to 425 degrees.
- Prepare baking sheet with parchment paper.
- Place Brussels Sprouts in a medium mixing bowl.
- Drizzle with olive oil and season with salt and pepper. Toss to combine.
- Add cranberries to Brussel Sprouts.
- Drizzle in balsamic vinegar and maple syrup. Mix to combine.
- Pour Brussel Sprouts and cranberries onto parchment covered baking dish.
- Bake at 425 for 20 minutes. Add pecans to baking pan and bake for additional 10 minutes.
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