Oh my goodness, let me tell you about one of my absolute favorite dishes: Brussels Sprouts with Cranberries & Pecans! Seriously, this vibrant medley has made its way onto my holiday table and dinner parties more times than I can count. I’m pretty sure once my friends had a bite, they wondered why they hadn’t been eating Brussels sprouts their entire lives.
I think the magic truly lies in the combination of the caramelized Brussels sprouts, the tart burst of cranberries, and the crunch of toasted pecans. Every time I make it, I’m whisked back to those chilly autumn evenings, surrounded by family and friends, the aroma of roasting veggies filling the air, and laughter resonating all around. And don’t even get me started on how beautiful it looks on the plate! Just wait until you see those brilliant colors blending together. Now, let’s get down to business, shall we?
What’s in Brussels Sprouts with Cranberries & Pecans?
Brussels Sprouts: The star of the show! These little green gems are not only nutritious but also bring that delightful earthiness to the dish. I always go for fresh Brussels sprouts, but even frozen can do the trick in a pinch.
Cranberries: You can use fresh or dried cranberries here! Fresh cranberries offer that zesty pop while dried cranberries bring a chewiness that I love. Both are packed with antioxidants!
Pecans: Toasted to perfection! These nuts add a nutty richness and a satisfying crunch. If you’re feeling adventurous, walnuts or almonds can step in as substitutes too.
Blue Cheese: This is an optional addition but trust me; it transforms the dish into something truly special. The creaminess of the blue cheese pairs wonderfully with the tartness of the cranberries.
Olive Oil: A definite must-have for roasting! I always recommend high-quality extra virgin olive oil to uplift the flavors.
Balsamic Vinegar: It brings a tangy sweetness that complements the Brussels sprouts perfectly. If you’re feeling fancy, a drizzle of balsamic glaze can elevate this even more.
Honey or Maple Syrup: Depending on your dietary needs, this is what ties everything together! It adds that touch of sweetness that plays beautifully with the burnt edges of the sprouts.
Salt and Pepper: Don’t forget the seasonings! A little salt and freshly cracked pepper enhance all those delicious flavors.
Is Brussels Sprouts with Cranberries & Pecans Good for You?
Absolutely! This dish is not just a feast for the eyes; it’s packed with health benefits too.
Brussels Sprouts: They’re full of vitamins C and K, fiber, and antioxidants. A great addition to any meal that helps boost immunity.
Cranberries: Loaded with vitamins and minerals, they’re also touted for their health benefits, including heart health and urinary tract support. However, the sugar content can be a consideration if you’re watching your intake.
Pecans: Rich in healthy fats, fiber, and protein, pecans can help keep you feeling satisfied and provide heart health benefits.
The only thing to watch out for is that while these Brussels sprouts are delicious and healthy, they are often best enjoyed in moderation as part of a balanced diet, especially if you’re adding sweeter ingredients like honey or dried cranberries.
Ingredients
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup fresh cranberries (or dried cranberries)
– 1 cup pecans, toasted
– 1/4 cup blue cheese, crumbled (optional)
– 3 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 2 tablespoons honey (or maple syrup for a vegan option)
– Salt and pepper to taste
Serves 6 as a side dish.
How to Make Brussels Sprouts with Cranberries & Pecans?
1. Preheat your oven to 400°F (200°C). Get that oven nice and toasty; we want those sprouts to roast beautifully!
2. In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and pepper until they’re all well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer and roast them for about 20-25 minutes. Make sure to flip them halfway through for that lovely golden-brown caramelization!
4. If using fresh cranberries, toss them in with the Brussels sprouts for the last 5 minutes of roasting. If you’re using dried cranberries, add those after roasting to keep their chewy texture intact.
5. In a large serving bowl, combine the roasted Brussels sprouts and cranberries. Add the toasted pecans and crumble in the blue cheese (if you’re using any).
6. Toss gently to mix all those gorgeous ingredients together and serve warm. Trust me; your friends and family are going to be fighting over the last scoop!
Absolutely Delicious Tips & Tricks
Here are a few of my favorite variations and serving suggestions!
– For a little heat, sprinkle in some red pepper flakes before roasting. It gives the dish a wonderful contrast to the sweetness!
– If you’re out of blue cheese or aren’t a fan, feta cheese works as a delightful alternative too.
– This dish can easily go vegan if you swap honey for maple syrup. It’s just as delightful!
– You can use roasted Brussels sprouts as a hearty base for a salad by adding some greens like arugula or spinach post-roasting.
You know, this recipe is the perfect side dish for your holiday dinners, cozy get-togethers, or really anytime you’re longing for something that feels special. I can’t wait for you to give it a whirl in your kitchen! Don’t forget to let me know how it turns out! Happy cooking!
