If you’re searching for a holiday side dish that looks stunning and tastes even better, Balsamic Roasted Brussels Sprouts with Cranberries & Pecans should be at the very top of your list. Crispy caramelized sprouts mingle with chewy tart cranberries and buttery pecans, all brought together by a glossy drizzle of balsamic glaze. The colors pop, the textures please, and the flavors burst with every bite. Whether you’re serving it at Thanksgiving, a dinner party, or just because it’s Tuesday, this dish will have everyone sneaking seconds.
Ingredients You’ll Need
This recipe is refreshingly simple, relying on just a handful of well-chosen ingredients. Each element brings its own magic, from the fresh, earthy sprouts to the sweet-tangy glaze, making every bite of Balsamic Roasted Brussels Sprouts with Cranberries & Pecans a new adventure.
- Brussels sprouts: The heart of this dish – firm and fresh for the best caramelized finish.
- Olive oil: Helps everything roast to golden perfection and adds richness.
- Salt: Essential for bright, balanced flavor.
- Black pepper: Adds a gentle, warming kick in every bite.
- Dried cranberries: Give a sweet-tart lift and gorgeous color contrast.
- Chopped pecans: Bring crunch and a gentle nuttiness that plays beautifully with the other flavors.
- Balsamic glaze or reduced balsamic vinegar: The star drizzle – tangy, syrupy, and just a bit sweet.
- Red pepper flakes (optional): For those who like a subtle, spicy surprise.
How to Make Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 400°F (200°C) for that perfect high-heat roast. Line a large sheet pan with parchment paper for easy cleanup and to keep your sprouts golden rather than stuck to the pan.
Step 2: Season the Brussels Sprouts
Grab a big bowl and toss those trimmed and halved Brussels sprouts with olive oil, salt, and black pepper. This little moment of mixing ensures every sprout gets lovingly coated, guaranteeing maximum flavor and crispness in the oven.
Step 3: Arrange and Roast
Spread the Brussels sprouts in a single layer on your prepared sheet, making sure most are cut side down. This helps them develop that irresistible caramelized surface. Roast them for 20 to 25 minutes, flipping halfway, until they are crisp on the edges and beautifully browned.
Step 4: Add the Finishing Touches
As soon as the sprouts come out of the oven, transfer them to a serving bowl while they’re still warm. Toss with dried cranberries and chopped pecans so the fruit plumps and the nuts toast just a touch more in the residual heat. Lastly, drizzle over the balsamic glaze and, if you crave a little heat, sprinkle with red pepper flakes.
How to Serve Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
Garnishes
Finish your dish with an extra scatter of chopped fresh parsley or a last drizzle of balsamic glaze for an elegant touch. Even a pinch more red pepper flakes can liven things up for guests who appreciate a fiery pop.
Side Dishes
Balsamic Roasted Brussels Sprouts with Cranberries & Pecans beg to be paired with classics like mashed potatoes, roast turkey, glazed ham, or vegan main courses. For a lighter option, serve them alongside quinoa or a wild rice pilaf to soak up the balsamic goodness.
Creative Ways to Present
If you want to make a splash at your table, try piling the sprouts high on a chic platter, then nestle fresh rosemary sprigs around the edge. For a modern twist, serve the mix as a warm salad over arugula or toss it with farro for a hearty lunch bowl. These little gems also shine as a topping for creamy polenta or grain bowls.
Make Ahead and Storage
Storing Leftovers
Leftover Balsamic Roasted Brussels Sprouts with Cranberries & Pecans keep best in an airtight container in the refrigerator for up to three days. They actually taste fantastic the next day as the flavors meld together, making your lunch or dinner a breeze.
Freezing
If you want to freeze your leftovers, cool them completely first. Place the sprouts, cranberries, and pecans in a freezer-safe container and freeze for up to two months. While the texture of the sprouts may soften a bit, they’ll still be packed with flavor for meal prepping or holiday leftovers.
Reheating
For best results, reheat the mix in a 350°F (175°C) oven for about 10 minutes until warmed through and slightly crisped up. A quick stovetop sauté over medium heat also revives the texture nicely. If you’re in a hurry, a microwave works, just expect a softer result.
FAQs
Can I use fresh cranberries instead of dried?
While dried cranberries are traditional for their sweetness and chewy texture, you can absolutely use fresh cranberries for a tart twist. Just keep in mind they’ll burst and soften in the oven, adding a little extra juiciness to the dish.
What if I don’t have balsamic glaze?
You can make a quick balsamic reduction by simmering balsamic vinegar in a saucepan over medium heat until it becomes thick and syrupy. It’s a simple swap and captures the flavor perfectly for your Balsamic Roasted Brussels Sprouts with Cranberries & Pecans.
Are there nut-free options?
Yes! To make this dish nut-free, simply leave out the pecans or substitute them with pumpkin seeds or sunflower seeds for a similar crunch and flavor.
Can I use frozen Brussels sprouts?
Frozen Brussels sprouts can work in a pinch, but fresh will always give you the best caramelized texture. If using frozen, be sure to thaw and thoroughly pat them dry before roasting to prevent steaminess.
How do I toast the pecans?
For deeper flavor and extra crunch, toast your pecans in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant. Let them cool before adding to your Balsamic Roasted Brussels Sprouts with Cranberries & Pecans.
Final Thoughts
You’ll be amazed by just how vibrant and crowd-pleasing Balsamic Roasted Brussels Sprouts with Cranberries & Pecans can be. If you’re craving a new classic for gatherings big or small, give this recipe a try—your table (and tastebuds) will thank you!
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Balsamic Roasted Brussels Sprouts with Cranberries & Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
These Balsamic Roasted Brussels Sprouts with Cranberries & Pecans are a delightful side dish combining the earthy flavors of Brussels sprouts with the sweetness of cranberries, crunch of pecans, and a tangy balsamic glaze.
Ingredients
Brussels Sprouts:
- 1 1/2 lbs Brussels sprouts, trimmed and halved
Seasoning:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
- Optional pinch of red pepper flakes
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Brussels Sprouts: Toss halved Brussels sprouts with olive oil, salt, and pepper in a bowl. Spread on the baking sheet cut side down.
- Roast Brussels Sprouts: Roast for 20-25 minutes, flipping halfway through, until golden and crisp.
- Final Touches: Transfer the roasted sprouts to a serving bowl. While warm, add cranberries, pecans, and balsamic glaze. Optionally, sprinkle with red pepper flakes.
- Serve: Serve warm and enjoy!
Notes
- For extra crunch, toast the pecans before adding.
- If balsamic glaze is unavailable, simmer balsamic vinegar until thickened.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 9g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
