Cranberry Pecan Roasted Brussels Sprouts Recipes

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ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PECANS



Roasted Brussels Sprouts with Cranberries and Pecans image

Brussels sprouts are the holiday-perfect stars in this tasty and colorful side dish made with cranberries and pecans!

Provided by Simply Scratch

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

2 bags frozen Brussels sprouts with sea salt & cracked pepper, thawed
1 tablespoon olive oil
1/2 cup fresh whole cranberries
2 ounces pecan halves, toasted
1 1/2 tablespoons real maple syrup
1 tablespoon balsamic vinegar
1/4 teaspoon real vanilla extract

Steps:

  • Preheat oven to 400°F. Drizzle a rimmed metal sheet pan with olive oil.
  • Toast pecan halves in a dry skillet over medium heat until lightly golden and fragrant.
  • Toss the thawed Brussels sprouts in the olive oil before popping into the oven for 15 to 20 minutes. Once they start turning golden, remove and add the 1/2 cup of fresh cranberries.
  • Return the pan to the oven and continue to roast for 5 to 8 additional minutes. When the berries start to pop, pull them out of the oven.
  • Remove the roasted Brussels sprouts and cranberries with a spatula, and transfer them to a bowl. Add the toasted pecans.
  • In a small bowl, combine the maple syrup, balsamic vinegar and vanilla. Whisk to combine and pour over the sprouts and pecans. Toss to coat. Taste and season with salt and black pepper if needed.

Nutrition Facts : Calories 108.9, Carbohydrate 7.0 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.9 g, ServingSize 1 Serving, Sodium 3.1 mg, Sugar 4.3 g

BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES



Brussels Sprouts with Pecans and Cranberries image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries

Steps:

  • Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
  • Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES



Roasted Brussels Sprouts with Cranberries image

There's nothing to this recipe-the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. -Ellen Ruzinsky, Yorktown Heights, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings

Number Of Ingredients 5

3 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup dried cranberries

Steps:

  • Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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