Brussels sprouts, cranberries and pecans combine to make a tasty and colourful side-dish for the holiday feast. Add a drizzle of balsamic reduction to kick it up a notch.
- 1 1/2 pounds brussels sprouts
- 3 tablespoons olive oil
- sea salt and pepper to taste
- 1/2 cup toasted pecan halves
- 1/3 cup dried cranberries
- 2 tablespoons balsamic reduction to drizzle over, optional *
- Preheat oven to 400°F.
- Prepare rimmed baking sheet by lining with parchment paper.
- Toast pecan halves in a dry skillet over medium heat until golden; set aside.
- Trim brussels sprouts and cut in half.
- In a medium bowl, toss brussels sprouts with olive oil.
- Spread on prepared baking sheet and season with salt and pepper.
- Roast for 20-30 minutes (until tender inside), stirring about halfway through cooking.
- Transfer roasted brussels sprouts to serving platter; sprinkle with cranberries and pecan halves.
- Drizzle with balsamic reduction.
- Serve immediately
Serves six.
Yes! This looks so delicious. I love the addition of the balsamic reduction drizzle.
ReplyDeleteLooks pretty! Further, it’s the only way I’m eating them. 😉
ReplyDeleteI tasted roasted brussels sprouts this summer for the first time, and liked them. Thank you for this recipe. It's perfect for Christmas time.
ReplyDeleteIn any case, dissimilar to most vegetables, Brussels sprouts are somewhat high in protein, representing more than a fourth of their calories. spruitjes roerbakken
ReplyDelete