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. There are just a few ingredients needed for this delicious vegan recipe, including Brussels sprouts, fresh cranberries, pecans, balsamic vinegar, olive oil and salt and pepper. Add some color to your next feast with this simple, yet elegant dish!
Print
Pin
Servings: 8
Calories: 102kcal
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
Calories: 102kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 212mg | Fiber: 3g | Sugar: 2g | Vitamin A: 339IU | Vitamin C: 39mg | Calcium: 23mg | Iron: 1mg