Description

Roasted Brussels Sprouts with Candied Pecans and Cranberries

Embrace the flavors of the holiday season with this vibrant dish of Roasted Brussels Sprouts combined with candied pecans, dried cranberries, and a tangy balsamic glaze. Roasting Brussels sprouts brings out their natural sweetness, making them tender and slightly crispy. The candied pecans add a delightful crunch, and the cranberries provide a burst of tartness. This side dish is the perfect combination of sweet, savory, and tangy flavors that will make your holiday table shine!

3 tbsp Olive Oil
1½ lbs Brussels Sprouts (halved, core removed)
¼ cup Shallots (sliced)
1 tbsp Butter
1 cup Pecans (chopped)
⅓ cup Light Brown Sugar
¾ cup Dried Cranberries
2-3 tbsp Balsamic Vinaigrette
Salt and Pepper (to taste)

Directions:
1. Preheat oven to 400°F.
2. Toss Brussels sprouts, shallots, olive oil, salt, and pepper. Arrange on a baking sheet.
3. Roast for 15-20 minutes, until golden brown.
4. In a saucepan, melt butter, add pecans, and stir in sugar to coat. Cool.
5. Combine sprouts, pecans, and cranberries. Drizzle with vinaigrette and serve.

Prep Time: 20 min
Kcal: 190 per serving