Festive Cranberry Pecan Brussels Sprouts Bake

• 1.5 lbs Brussels sprouts, trimmed and halved
• 1 cup fresh or frozen cranberries
• 3/4 cup chopped pecans
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Zest of 1 small orange
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, black pepper, and crushed red pepper flakes (if using) until evenly coated.
3. Spread the Brussels sprouts on the prepared baking sheet in a single layer. Roast in the oven for 20 minutes, stirring halfway through to promote even browning.
4. While the Brussels sprouts roast, mix together the maple syrup, balsamic vinegar, and orange zest in a small bowl.
5. After 20 minutes, remove the baking sheet and sprinkle the cranberries and chopped pecans evenly over the Brussels sprouts. Drizzle the maple-balsamic glaze on top and gently toss everything together on the sheet.
6. Return the baking sheet to the oven and roast for an additional 8-10 minutes, or until the Brussels sprouts are tender and caramelized and the cranberries have softened slightly.
7. Remove from the oven and let cool for 2-3 minutes. Transfer to a serving dish and garnish with fresh parsley before serving.
8. Serve warm as a flavorful and festive side dish with your holiday main courses.

Chef tips

• If using frozen cranberries, no need to thaw; just add them directly to the roasting Brussels sprouts.
• To make this dish nut-free, substitute pecans with pumpkin seeds or omit nuts entirely.
• For extra depth, sprinkle a tablespoon of grated Parmesan cheese over the Brussels sprouts in the last 5 minutes of baking.
• Use fresh orange zest to brighten the flavor, but if unavailable, a teaspoon of orange juice can be substituted in the glaze.