Description
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Roasted Brussels Sprouts with Candied Pecans and Cranberries
Embrace the flavors of the holiday season with this vibrant dish of Roasted Brussels Sprouts combined with candied pecans, dried cranberries, and a tangy balsamic glaze. Roasting Brussels sprouts brings out their natural sweetness, making them tender and slightly crispy. The candied pecans add a delightful crunch, and the cranberries provide a burst of tartness. This side dish is the perfect combination of sweet, savory, and tangy flavors that will make your holiday table shine!
3 tbsp Olive Oil
1½ lbs Brussels Sprouts (halved, core removed)
¼ cup Shallots (sliced)
1 tbsp Butter
1 cup Pecans (chopped)
⅓ cup Light Brown Sugar
¾ cup Dried Cranberries
2-3 tbsp Balsamic Vinaigrette
Salt and Pepper (to taste)
Directions:
1. Preheat oven to 400°F.
2. Toss Brussels sprouts, shallots, olive oil, salt, and pepper. Arrange on a baking sheet.
3. Roast for 15-20 minutes, until golden brown.
4. In a saucepan, melt butter, add pecans, and stir in sugar to coat. Cool.
5. Combine sprouts, pecans, and cranberries. Drizzle with vinaigrette and serve.
Prep Time: 20 min
Kcal: 190 per serving
