Festive Roasted Brussels Sprouts with Cranberries and Pecans

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dried cranberries
• 1/3 cup pecans, roughly chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Zest of 1 small orange
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Roast in the preheated oven for 18-20 minutes, stirring halfway through, until they are golden brown and crisp on the edges.
4. While the Brussels sprouts roast, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and slightly browned. Remove from heat and set aside.
5. In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), orange zest, and crushed red pepper flakes if using.
6. Remove the roasted Brussels sprouts from the oven and transfer them to a serving bowl. Immediately drizzle the balsamic-orange dressing over them and toss gently to coat evenly.
7. Add in the toasted pecans and dried cranberries, gently mixing to combine so the flavors meld but the ingredients stay distinct.
8. Garnish with chopped fresh parsley before serving warm. Enjoy your festive and flavorful holiday side dish!

Chef tips

• For extra caramelization, leave the Brussels sprouts cut-side down on the baking sheet during roasting without stirring too often.
• If fresh pecans are unavailable, walnuts or toasted almonds work well as a substitute.
• Dried cranberries can be swapped with dried cherries or golden raisins for a different but complementary tartness.
• To make this dish vegan, substitute honey with pure maple syrup or agave nectar.