Happy Monday, I can not believe that Thanksgiving is this week! November really flew by and now Christmas is just around the corner. I have to say that I was not paying much attention to this month because, for the first time in many years, I am not hosting Thanksgiving! It seemed like such a relief at first, but over the past week I started thinking about some of my favorite holiday dishes that I love to prepare and felt a bit regretful about not “doing all the cooking”. One of the first recipes that came to mind was Roasted Brussels Sprouts, Cranberries and Pecans with Balsamic Vinegar. Brussels Sprouts are always a favorite side dish for my family, but during the holidays, I like to “class them up” by adding some color and contrasting flavors with the cranberries, pecans, and balsamic vinegar.
Roasted Brussels Sprouts, Cranberries, and Pecans with 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. Check out the recipe here:
Roasted Brussels Sprouts, Cranberries and Pecans with Balsamic Vinegar
Brussels Sprouts are always a favorite side dish for my family, but during the holidays, I like to "class them up" by adding some color and contrasting flavors with the cranberries, pecans, and balsamic vinegar.
- 4 Cups Brussels Sprouts, halved
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Kosher Sea Salt
- 1 tsp Coarse Ground Black Pepper
- 3 Tbsp Water
- 1 Cup Fresh Whole Cranberries
- 1/2 Cup Pecans, coarsely chopped
- 2 Tbsp Balsamic Vinegar
- Preheat oven to 450 degrees
- Trim leaves of brussels sprouts and cut in half
- Spread on a rimmed baking sheet
- Drizzle olive oil over sprouts
- Add 3 Tbsp of water and sprinkle with salt and pepper
- Cover baking sheet tightly with aluminum foil and place in top 1/3 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!
What is your favorite holiday side dish? Do you enjoy hosting Thanksgiving or Christmas dinner? Do you like a big gourmet meal or do you prefer something quiet and relaxing?
Here are a few of my other favorite side dishes for the holidays:
Fresh is always BEST (in my humble opinion)… Quick and Easy Homemade Cranberry Sauce:
Who loves a treat? I leave out the marshmallow, but add some delicious praline in this Sweet Potato Casserole Dish:
And let’s talk Turkey Day leftovers…who is already planning their post Thanksgiving Day Dinners? This Turkey and Black Bean Chili is simple and delicious and will help clean out the fridge too!
I hope you have a wonderful Thanksgiving! Thank you so much for stopping by the Marathons and Motivation Blog. As always, I would love to hear your thoughts in the comments section below.