Cranberry Pecan Brussels Sprouts with Balsamic
Equipment
- Baking sheet A large, rimmed sheet pan works best for even roasting.
- Mixing bowl For tossing the Brussels sprouts with oil and seasoning.
- Chef’s Knife To trim and halve the sprouts.
- Cutting board A sturdy one for prepping the vegetables and nuts.
- Spatula or tongs To flip and stir the sprouts mid-roast.
- Small saucepan (if making homemade balsamic glaze) Combine balsamic vinegar and a sweetener like honey or brown sugar and reduce over heat.
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved (or quartered if large)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- ½ cup dried cranberries
- ½ cup pecan halves roughly chopped
- 2 tablespoons balsamic glaze store-bought or homemade
- 1 teaspoon Dijon mustard optional, for added depth
- 1 tablespoon maple syrup optional, for extra sweetness
- Zest of 1 orange optional but adds brightness
Instructions
Preheat and prep
- Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper for easy cleanup. Trim the stems from the Brussels sprouts and slice them in half. If you have especially large ones, quarter them for even cooking.
Season and roast
- In a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated. Spread them cut side down on the prepared baking sheet. This helps them caramelize beautifully. Roast in the oven for 20–25 minutes, flipping halfway through, until the edges are crisp and golden brown.
Toast the pecans
- While the sprouts are roasting, toast your pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Be careful not to burn them—they toast quickly.
Assemble the dish
- Once the Brussels sprouts are tender and caramelized, transfer them back to the mixing bowl. Add the toasted pecans, dried cranberries, and orange zest (if using).
Dress it up
- Drizzle the balsamic glaze over the warm sprouts. If you're using Dijon mustard and maple syrup, whisk them into the glaze before pouring. Toss everything together until evenly coated.
Serve and enjoy
- Transfer the sprouts to a serving platter. Serve warm or at room temperature. The mix of textures and flavors makes it an irresistible addition to any spread.