Roasted Brussels Sprouts and Cranberries with Pecans and Balsamic Vinegar
Roasted Brussels Sprouts and Cranberries with Pecans and Balsamic Vinegar is a colorful and flavorful side dish perfect for a holiday dinner or any special occasion. 
Brussels Sprouts are always a favorite side dish in my house. I have several favorites like my Cheesy Bacon Brussels Sprouts Casserole, Roasted Fingerling Potatoes and Brussels Sprouts and Roasted Cauliflower and Brussels Sprouts. During the holidays, I like to "class them up" by adding some color and contrasting flavors with the cranberries, pecans, and balsamic vinegar.
The best part about this dish is that it is family friendly and festive for holidays meals! Of course, I also love that it is prepared in one pan. The sprouts are steamed in the same pan that they are roasted in, which makes clean up quick and easy.
*This post contains affiliate links. As an Amazon Affiliate, I earn a commission on qualifying purchases.
What do I need to make the Roasted Brussels Sprouts and Cranberries?
This beautiful vegetarian side dish had just a few ingredients and takes approximately 35 minutes to make. Here is what you will need:
- Brussels Sprouts
- Olive Oil
- Sea Salt
- Black Pepper
- Whole Cranberries
- Pecans
- Balsamic Vinegar
Kitchen Items Needed:
- Sharp Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Cooking Spray
- Aluminum Foil
- Spatula
How do I make the Roasted Brussels sprouts and Cranberries?
This recipe comes together very quickly! As I mentioned above, I love that it can be made with minimal dishes.
Step 1: Prepare the Brussels Sprouts
Place a rack in the upper third of the oven and preheat oven to 450 degrees Fahrenheit. Trim leaves off Brussels spouts and cut in half with a sharp knife. Then, prepare a rimmed baking sheet with cooking spray and spread Brussels sprouts onto it.
Step 2: Steam the Brussels Sprouts
Drizzle olive oil over the sprouts and sprinkle with salt and pepper. Stir gently to coat. Add 3 tablespoons of water to baking sheet and cover it tightly with aluminum foil. Place in the top third of the oven to steam for 15 minutes.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Step 3: Remove aluminum foil and roast Brussels sprouts
After 15 minutes, remove baking sheet from oven and carefully take off aluminum foil. Take caution as steam will be released as the foil is removed. Stir sprouts and place back in oven for 5 minutes or until they begin to slightly brown.
Step 4: Add cranberries and pecans
Remove Brussels sprouts from oven and add fresh whole cranberries and coarsely chopped pecans. Stir gently to combine and place back in oven. Roast for additional 5 minutes or until cranberries soften slightly and pecans begin to brown.
Step 5: Drizzle with Balsamic Vinegar, Serve and Enjoy!
Remove from oven, then drizzle with Balsamic vinegar. Toss to coat, serve and enjoy warm!
Roasted Brussels Sprouts and Cranberries with Pecans and Balsamic Vinegar
Ingredients
- 4 Cups Brussels Sprouts halved
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Sea Salt
- 1 teaspoon Coarse Ground Black Pepper
- 3 tablespoon Water
- 1 Cup Fresh Whole Cranberries
- ½ Cup Pecans coarsely chopped
- 2 tablespoon Balsamic Vinegar
Instructions
- Preheat oven to 450 degrees
- Trim leaves of brussels sprouts and cut in half
- Spread on a rimmed baking sheet coated with cooking spray
- Drizzle olive oil over sprouts
- Add 3 tablespoon of water and sprinkle with salt and pepper
- Cover baking sheet tightly with aluminum foil and place in top ⅓ of oven to steam for 15 minutes
- Take out of oven and remove aluminum foil
- Toss sprouts and place bake in oven and roast for 5 minutes or until they begin to slightly brown
- Remove from oven and add cranberries and pecans and toss mixture gently
- Place back in oven to roast for an additional 5 minutes
- Remove from oven and drizzle with balsamic vinegar, then toss to coat
- Serve warm!
Nutrition
66 Comments