Maple-Balsamic Roasted Brussels Sprouts with Cranberries and Pecans

• Array
• Array
• Array
• Array
• Array
• Array
• Array
• Array
• Array
• Array

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise for even roasting.
3. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, garlic powder, and red pepper flakes if using, ensuring each piece is evenly coated.
4. Spread the Brussels sprouts cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 18-20 minutes or until crisp on the edges and tender inside. Stir halfway through roasting for even caramelization.
5. While the Brussels sprouts roast, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.
6. Once roasted, transfer the Brussels sprouts to a large serving bowl. Drizzle with maple syrup and balsamic vinegar, tossing gently to coat.
7. Add the dried cranberries and toasted pecans, mixing gently to distribute evenly without breaking the pecans.
8. Serve warm as a festive and flavorful holiday side dish. Enjoy alongside your favorite mains!

Chef tips

• For a nuttier flavor, substitute pecans with toasted walnuts or almonds.
• If fresh cranberries are in season, you can substitute dried ones with fresh cranberries sautéed briefly with a bit of maple syrup until soft.
• To make this dish vegan, use pure maple syrup and check your balsamic vinegar to ensure no animal products are used.
• Watch the pecans closely while toasting—they can burn quickly. Remove from heat as soon as you smell a fragrant nutty aroma.