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Cranberry Pecan Roasted Brussels Sprouts Photo

Cranberry Pecan Roasted Brussels Sprouts Recipe

Nora Rušev
Make the most of seasonal produce this year and try these Cranberry Pecan Roasted Brussels Sprouts! They turn out crispy and tender and are full of flavor - the perfect side dish!
3 from 9 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Winter
Servings 4
Calories 216 kcal

Ingredients
  

  • 1 pound Brussels Sprouts trimmed and halved
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste
  • 1/3 cup Roughly Chopped Pecans
  • 1/3 cup Dried Cranberries
  • 1/2 tablespoon Balsamic Vinegar
  • 1 tablespoon Pure Maple Syrup

Instructions
 

  • Preheat the oven to 400°F. Place the Brussels sprouts on a rimmed cookie sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Using your hands, toss well.
  • Bake the sprouts for 20-25 minutes, or until almost tender. Remove them from the oven and carefully stir in the pecans and cranberries.
  • Return to the oven and bake for another 5 minutes, paying close attention so the pecans don’t burn.
  • Drizzle the balsamic vinegar and maple syrup over the finish Brussels sprouts and carefully toss. Serve immediately.

Nutrition

Calories: 216kcalCarbohydrates: 23gProtein: 5gFat: 13gSaturated Fat: 1gSodium: 29mgFiber: 6gSugar: 12g
Keyword Brussels Sprouts, Cranberries, Easy, Farm to Table, Pecans, Roasted, Side Dishes, Winter
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