Cranberry Pecan Brussels Sprouts – Full RecipeDescriptionCranberry Pecan Brussels prouts is a sweet-savory side dish featuring roasted caramelized Brussels sprouts, toasted pecans, and tart dried cranberries, all tossed in a light maple-balsamic glaze. It’s perfect for holiday dinners, weeknight meals, or potlucks. The flavors are warm, festive, and beautifully balanced.Time OverviewStep TimePrep time 10 minutesRoasting time 25–30 minutesFinal toss + serving 2–3 minutesTotal time 35–40 minutesIngredients (Serves 4–6)For the Brussels Sprouts1½ lbs Brussels sprouts, trimmed and halved3 tbsp olive oil¾ tsp salt½ tsp black pepper½ tsp garlic powder (optional)Mix-ins½ cup dried cranberries½ cup pecans (halves or chopper(optional – enhances flavor)Glaze2 tbsp pure maple syrup1 tbsp balsamic vinegarInstructions1. Prep the Brussels SproutsPreheat oven to 400°F (205°C).Trim the ends of the Brussels sprouts and cut them in half.Toss them in a large bowl with olive oil, salt, pepper, and garlic powder.2. RoastSpread them cut-side down on a baking sheet.Roast 25–30 minutes, until browned and crispy on the edges.For extra crispiness, don’t crowd the pan.3. Toast the PecansWhile the Brussels roast:Heat a small pan over medium heat.Add pecans and toast them 3–4 minutes, stirring until fragrant.Remove from heat.4. Make the GlazeIn a small bowl, whisk together:2 tbsp maple syrup1 tbsp balsamic vinegar(Optional: melt in 1 tbsp butter for a silkier finish.)5. Combine EverythingTransfer roasted Brussels sprouts to a serving bowl.Add toasted pecans and dried cranberries.Pour the maple-balsamic glaze over everything and toss gently.Taste and adjust salt, sweetness, or acidity as desired.6. ServeServe warm as a side dish for turkey, chicken, pork, steak, salmon, or vegetarian meals
Cranberry Pecan Brussels Sprouts
