If you’re looking for a holiday side that truly dazzles but is easy enough for a weeknight, Balsamic Roasted Brussels Sprouts with Cranberries & Pecans is about to become your new go-to. This vibrant dish brings together crispy golden Brussels sprouts, sweet-tart cranberries, and toasty pecans, all wrapped in a tangy, glossy balsamic glaze. It’s a symphony of flavors and textures, making every bite a little celebration. Whether you’re serving it at Thanksgiving, a weekend dinner party, or simply adding color to your everyday meals, this recipe is a delicious way to make Brussels sprouts irresistible for everyone at the table.
Ingredients You’ll Need
There’s nothing fancy here—just a handful of wholesome, flavorful ingredients that each play a starring role. Every component in Balsamic Roasted Brussels Sprouts with Cranberries & Pecans brings something unique, from crunch to sweetness to that signature tangy finish. Here’s what you’ll need and why you’ll love them:
- Brussels sprouts: These little green gems crisp up beautifully in the oven and are the heart of the dish.
- Olive oil: Helps the sprouts brown and brings out their natural flavor—use a good quality oil for best results.
- Salt: Enhances all the flavors and helps the sprouts caramelize as they roast.
- Black pepper: Adds just the right amount of gentle heat and depth.
- Balsamic glaze: Provides a sweet, tangy, syrupy finish that ties everything together—reduced balsamic vinegar works too!
- Dried cranberries: Their tart sweetness pops against the earthiness of the sprouts and the richness of the nuts.
- Chopped pecans (toasted): Bring a buttery crunch and irresistible toasty flavor to every bite.
- Maple syrup (optional): A drizzle adds a touch of natural sweetness, especially lovely for a special occasion.
How to Make Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
Step 1: Prep the Brussels Sprouts
Start by trimming the ends and halving your Brussels sprouts so they cook evenly and get those glorious crispy edges. If some sprouts are especially large, quarter them for uniform roasting. Spread them out on a baking sheet so they all get some room to brown up—crowding them will steam instead of roast!
Step 2: Toss with Olive Oil, Salt, and Pepper
Drizzle the olive oil over the sprouts, then sprinkle with salt and pepper. Give everything a thorough toss with your hands right on the baking sheet, making sure each sprout is lightly coated. This is the secret to perfect caramelization and evenly seasoned veggies.
Step 3: Roast Until Golden and Crisp
Pop your tray into a preheated 400°F oven and let the magic happen. About halfway through, give the sprouts a quick toss to ensure even browning. They’re ready when the edges are deeply golden and the insides are tender—usually around 25 to 30 minutes. Don’t be afraid of a little charring on the outer leaves; that’s pure flavor!
Step 4: Add the Balsamic Glaze
While the Brussels sprouts are still warm from the oven, transfer them to a serving bowl and drizzle with the balsamic glaze. Toss gently so every sprout gets a glossy coating. The heat will help the glaze seep in and amplify the flavor.
Step 5: Mix in Cranberries & Pecans
Stir in the dried cranberries and toasted pecans, folding gently to distribute the mix-ins without breaking up the sprouts. If you’re in the mood for extra sweetness, now’s the time to drizzle on a little maple syrup. Serve warm or at room temperature, and get ready for lots of compliments!
How to Serve Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
Garnishes
To make your Balsamic Roasted Brussels Sprouts with Cranberries & Pecans pop, I love finishing them with a final flourish of extra toasted pecans or a sprinkle of flaky sea salt. A little fresh parsley adds a flash of green and brightens up the platter beautifully.
Side Dishes
This dish is a fantastic partner to roasted meats like turkey, chicken, or pork. It also sings alongside hearty grains like wild rice or quinoa, and balances out creamy mashed potatoes on a holiday spread. The sweet and savory notes make it a versatile side for just about any main course.
Creative Ways to Present
You can serve Balsamic Roasted Brussels Sprouts with Cranberries & Pecans in a rustic wooden bowl for a cozy family meal, or arrange them on a white platter with extra cranberries for a festive touch. For a fun twist, pile them onto crostini with a swipe of whipped goat cheese for an elegant appetizer!
Make Ahead and Storage
Storing Leftovers
Leftover Balsamic Roasted Brussels Sprouts with Cranberries & Pecans keep well in the fridge for up to 3 days. Store them in an airtight container to maintain their freshness and prevent the nuts from softening too much.
Freezing
While you can freeze roasted Brussels sprouts, the texture of the cranberries and pecans may change after thawing. For best results, freeze only the sprouts, then add freshly toasted pecans and cranberries when you reheat and serve.
Reheating
To bring back that just-roasted crispness, reheat leftovers in a 400°F oven for about 8–10 minutes on a baking sheet. Microwaving works in a pinch, but the oven keeps everything nice and toasty. Add a fresh drizzle of balsamic glaze if you want to revive the flavors.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are much more tart and don’t offer the same chewy sweetness as dried, so they’re not a perfect substitute. Stick with dried cranberries for the classic flavor profile, or try chopped dried cherries or golden raisins for a twist.
What if I don’t have balsamic glaze?
No worries! You can make your own by simmering balsamic vinegar until it thickens and reduces by half, or simply use a splash of regular balsamic vinegar for a lighter flavor. The glaze, though, gives that delightful syrupy finish.
How do I toast pecans?
Just toss them in a dry skillet over medium heat for 3–5 minutes, stirring often until they’re fragrant and slightly golden. Watch closely—they can go from perfect to burnt quickly!
Is Balsamic Roasted Brussels Sprouts with Cranberries & Pecans vegan?
Yes! This recipe is naturally vegan, making it an excellent choice for plant-based holiday tables or potlucks. Just double-check your balsamic glaze and cranberries if you’re serving strict vegans.
Can I prep any part of this dish ahead of time?
Absolutely. You can trim and halve the Brussels sprouts a day in advance, and toast the pecans ahead of time. Wait to toss everything together and add the glaze right before serving for the best texture and flavor.
Final Thoughts
If you’re ready to make Brussels sprouts the highlight of your meal, don’t miss out on Balsamic Roasted Brussels Sprouts with Cranberries & Pecans. It’s colorful, festive, and just bursting with flavor—one of those dishes everyone will ask for the recipe! Give it a try and watch even the skeptics come back for seconds.
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Balsamic Roasted Brussels Sprouts with Cranberries & Pecans Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Balsamic Roasted Brussels Sprouts with Cranberries & Pecans is a delicious and vibrant vegan side dish perfect for holiday meals or any time you want a flavorful vegetable option. This recipe features tender, caramelized Brussels sprouts roasted to perfection and tossed with sweet dried cranberries, crunchy toasted pecans, and a tangy balsamic glaze, with an optional touch of maple syrup to enhance the sweetness.
Ingredients
Main Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Add-ins
- 1/4 cup balsamic glaze (or reduced balsamic vinegar)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- Optional: 1 tablespoon maple syrup for added sweetness
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). This temperature ensures the Brussels sprouts roast to a crisp, golden edge.
- Prepare Brussels sprouts: Place the halved Brussels sprouts on a baking sheet. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss well to coat each piece evenly with the seasoning and oil.
- Roast Sprouts: Roast the Brussels sprouts in the preheated oven for 25–30 minutes. Toss them once halfway through to ensure even roasting. They are done when edges are golden and crisp.
- Toss with glaze and mix-ins: While still warm, transfer the roasted Brussels sprouts to a mixing bowl. Pour in the balsamic glaze and gently toss to coat all the sprouts evenly.
- Add cranberries and pecans: Fold in the dried cranberries and toasted pecans carefully to distribute them throughout without bruising the cranberries.
- Finish and serve: If desired, drizzle the mixture with maple syrup for extra sweetness. Serve warm or at room temperature as a flavorful side dish.
Notes
- Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and slightly browned.
- For a tangier flavor, add a splash of apple cider vinegar before serving.
- This dish pairs excellently with roasted meats, poultry, or as a festive holiday side dish.
- You can substitute pecans with walnuts if preferred.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: about 3/4 cup
- Calories: 210
- Sugar: 11g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
