Balsamic Roasted Brussels Sprouts with Cranberries & Pecans Recipe
If you’re searching for a holiday side dish that dances effortlessly between sweet, tangy, nutty, and savory, look no further than Balsamic Roasted Brussels Sprouts with Cranberries & Pecans. This colorful dish is not just beautiful to behold but also brimming with layers of flavor and texture — caramelized sprouts, bursts of tart cranberry, and crunchy toasted pecans all tied together with a luscious, sticky balsamic-maple glaze. Whether you’re cooking for a festive crowd or spicing up a weeknight dinner, this recipe promises to turn even Brussels sprout skeptics into fans!
Ingredients You’ll Need
This recipe calls for simple ingredients, each with an important role in creating the flavor fireworks in every bite. Every component adds something crucial, from texture and color to taste and aroma, making Balsamic Roasted Brussels Sprouts with Cranberries & Pecans uniquely irresistible.
- Brussels sprouts (1½ pounds, trimmed and halved): The star of the show! Slicing them in half exposes more of the surface to roast, yielding irresistible golden edges.
- Olive oil (2 tablespoons): Helps the sprouts crisp up and develop gorgeous caramelization while adding a subtle fruity depth.
- Salt (½ teaspoon): A little goes a long way — it enhances every other flavor on the plate.
- Black pepper (¼ teaspoon): Just the right amount for a warm, gentle kick that balances the sweetness.
- Balsamic vinegar (⅓ cup): Responsible for that signature tangy glaze; choose a good quality one for extra richness.
- Maple syrup (2 tablespoons): Naturally sweet, it mellows the balsamic and gives the glaze beautiful body and shine.
- Dried cranberries (½ cup): Adds cheery color and a pop of tart-sweet flavor in every bite.
- Chopped pecans, toasted (½ cup): Brings crunch and toasty nuttiness; toast them yourself for the freshest, most aromatic result.
How to Make Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
Step 1: Prep the Brussels Sprouts
Begin by trimming the ends off your Brussels sprouts and slicing them in half. This not only creates more surface area to soak up flavor but also helps them roast evenly. Don’t be afraid of any loose leaves — they’ll turn into crisp little golden chips in the oven.
Step 2: Season and Toss
In a large bowl, combine the halved sprouts with olive oil, salt, and pepper. Use your hands or a spatula to coat every leaf and crevice. This quick toss ensures even browning and seasoning, setting the stage for those signature roasted edges everyone loves.
Step 3: Roast to Perfection
Line a large baking sheet with parchment paper for effortless cleanup. Spread the Brussels sprouts out in a single layer, cut side down. This trick brings maximum caramelization where it counts! Slide the tray into your preheated 400°F oven and roast for 20 to 25 minutes, until the sprouts are tender and their edges are golden and crispy.
Step 4: Make the Balsamic-Maple Glaze
While the sprouts roast, pour the balsamic vinegar and maple syrup into a small saucepan. Bring the mixture to a gentle simmer over medium heat, whisking occasionally, until it reduces to a glossy, slightly thickened glaze (usually about 5 to 7 minutes). Remove from heat and let it cool slightly — the aroma is divine!
Step 5: Assemble and Add the Goodies
Once the Brussels sprouts are out of the oven, transfer them to a serving bowl. Drizzle generously with your homemade balsamic glaze, and gently toss to coat. Add in the dried cranberries and toasted pecans, giving everything a final gentle stir so every bite is a perfect blend of flavors and textures.
How to Serve Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
Garnishes
To take things up a notch, try showering your platter of Balsamic Roasted Brussels Sprouts with Cranberries & Pecans with a final flourish of fresh herbs like chopped parsley or thyme. A light dusting of zest from an orange or a sprinkle of flaky sea salt can also wake up the flavors even further, making the dish pop both visually and on your taste buds.
Side Dishes
This vibrant side pairs beautifully with classic holiday mains — think roasted turkey, juicy glazed ham, or a hearty lentil loaf. For a more casual dinner, it sits comfortably next to roasted chicken, creamy mashed potatoes, or a simple quinoa pilaf, bringing just the right balance of sweet, savory, and crunch.
Creative Ways to Present
Feeling a bit playful? Slide the dressed Brussels sprouts mixture onto a gorgeous wooden board and nestle among other holiday sides for a rustic, help-yourself spread. Or serve individual portions in small ramekins for an elegant plated dinner. You can even skewer combos of sprouts, cranberries, and pecans onto toothpicks for a fun party appetizer twist!
Make Ahead and Storage
Storing Leftovers
Balsamic Roasted Brussels Sprouts with Cranberries & Pecans store beautifully, making meal prep a breeze. Simply transfer leftovers to an airtight container and refrigerate. They’ll stay fresh and delicious for up to 3 days, their flavors mellowing and mingling even more with time.
Freezing
While you technically can freeze this dish, the texture of the roasted Brussels sprouts and pecans can suffer after thawing. For the best flavor and crunch, enjoy freshly made or refrigerated leftovers. If you must freeze, store in a freezer-safe bag and try to consume within one month, reheating directly from frozen when needed.
Reheating
To recapture that just-roasted magic, spread leftovers on a baking sheet and warm in a 350°F oven for about 10 minutes. This helps the sprouts regain some of their crisp edges and keeps the pecans crunchy. The microwave works in a pinch for quick lunches, but the oven is truly worth it here!
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries can be a zippy addition, but keep in mind they’re quite tart and will need a quick sauté with a touch of sugar before tossing with the roasted sprouts. Dried cranberries supply a chewy, sweet note that balances the glaze, so subbing directly is not recommended without adjusting for extra sweetness.
What’s the best way to toast pecans?
The quickest and most flavorful method is to toss pecans in a dry skillet over medium heat. Stir for 2 to 3 minutes, just until they’re golden and fragrant. Watch closely — they can go from perfect to scorched in moments!
Can I make Balsamic Roasted Brussels Sprouts with Cranberries & Pecans in advance?
Absolutely! You can roast the Brussels sprouts ahead of time, cool, and refrigerate. When ready to serve, reheat and toss with freshly made glaze, cranberries, and pecans for the freshest taste and texture.
Is this recipe suitable for gluten-free or vegan diets?
Yes on both counts! Balsamic Roasted Brussels Sprouts with Cranberries & Pecans are naturally gluten-free and completely plant-based, making them a perfect choice for accommodating a range of dietary needs at family gatherings.
How can I make this recipe nut free?
If nuts are off the table, simply omit the pecans or substitute with toasted pumpkin seeds or sunflower seeds for similar crunch and a toasty flavor. The dish will still be vibrant, festive, and utterly delicious!
Final Thoughts
These Balsamic Roasted Brussels Sprouts with Cranberries & Pecans have earned a permanent spot in my holiday (and weeknight!) rotation, and I hope they’ll become a beloved favorite in your kitchen, too. Every bite is a little burst of celebration. Trust me, sharing this dish is almost as much fun as eating it — dig in and enjoy!
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Balsamic Roasted Brussels Sprouts with Cranberries & Pecans Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
These Balsamic Roasted Brussels Sprouts with Cranberries & Pecans are a delightful combination of flavors and textures, perfect for holiday dinners or as a savory side dish any time of the year. The sweetness of cranberries and maple syrup pairs beautifully with the nuttiness of pecans, all brought together with a tangy balsamic glaze.
Ingredients
Brussels Sprouts:
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Balsamic Glaze:
- ⅓ cup balsamic vinegar
- 2 tablespoons maple syrup
Additional:
- ½ cup dried cranberries
- ½ cup chopped pecans, toasted
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Brussels Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper. Roast cut side down for 20-25 minutes until browned and tender.
- Make Balsamic Glaze: Simmer balsamic vinegar and maple syrup in a saucepan until slightly thickened.
- Combine: Transfer roasted Brussels sprouts to a bowl, drizzle with balsamic glaze, add cranberries and pecans, and gently toss to combine.
- Serve: Serve warm and enjoy!
Notes
- For added crunch, toast pecans in a dry skillet until fragrant.
- This dish is a great addition to holiday dinners or as a side dish year-round.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
