Roasted Brussels Sprouts with Toasted Pecans and Dried Cranberries

There’s something magical about the smell of roasting Brussels sprouts, especially when they’re paired with the crunch of toasted pecans and the sweet-tart flavor of dried cranberries. It’s a symphony of textures and tastes that will elevate your dinner table. This dish combines the earthy, nutty essence of roasted Brussels sprouts with the indulgent richness of bacon and the vibrant sweetness of cranberries, making it anything but boring. Whether you’re planning a cozy weeknight dinner or a festive holiday meal, this recipe will leave your guests craving for more!

Ingredients

• 12 oz Brussels sprouts, ends trimmed, yellow leaves removed
• 2 tablespoons olive oil
• ¼ teaspoon salt
• 4 slices bacon, cooked and chopped
• 1 cup pecans
• ½ cup dried cranberries

How to Make Roasted Brussels Sprouts with Toasted Pecans and Dried Cranberries

Roasting the Brussels Sprouts

1. Preheat your oven to 400°F.
2. Slice the Brussels sprouts in half.
3. In a medium-sized bowl, combine the halved Brussels sprouts, olive oil, and salt. Toss to coat them evenly.
4. Spread the Brussels sprouts on a baking sheet, cut side down.
5. Roast for about 25 minutes, turning them over in the last 5-10 minutes to ensure even browning. The cut sides should be partially charred but not blackened.

Toasting the Pecans

1. Line another baking sheet with parchment paper and arrange the pecans in a single layer.
2. Toast in the oven at 350°F for about 5 minutes, or until they become darker in color.

Preparing the Dried Cranberries

1. Bring a small pot of water to a boil.
2. Add the dried cranberries to a medium bowl and pour the hot water over them. Soak for 10 minutes and then drain.

Assembling the Salad

1. In a large bowl, combine the roasted Brussels sprouts, toasted pecans, and soaked dried cranberries.
2. Toss everything together, adding an extra tablespoon of olive oil if desired.

Helpful Tips

• Slicing Brussels Sprouts: Try to slice them uniformly to ensure even roasting.
• Turning During Roasting: Turning the Brussels sprouts halfway through roasting ensures they don’t burn on one side.
• Soaking the Cranberries: Don’t skip this step, as it rehydrates them and brings out their sweetness.

Substitutions and Variations

• Pecans: Swap with walnuts or almonds for a different crunch.
• Dried Cranberries: Substitute with dried cherries or raisins for another flavor twist.
• Bacon: Omit it for a vegetarian version, or replace it with pancetta for a different flavor.

Frequently Asked Questions

Can I use frozen Brussels sprouts? While fresh Brussels sprouts provide the best texture and flavor, you can use frozen ones if needed. Thaw and pat them dry before roasting.

How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven to regain some crispness.

Can I make this dish ahead of time? Yes! Roast the Brussels sprouts and toast the pecans a day ahead. Assemble the dish right before serving for the best flavor and texture.

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