Description
Crispy oven-roasted Brussels sprouts tossed with toasted pecans, tart dried cranberries, and a sweet hot honey glaze.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1/4 cup dried cranberries
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup pecans, coarsely broken
- 1 1/2 tablespoons hot honey
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 475°F and line a baking sheet with parchment paper for easy cleanup.
- Trim the stem ends of the Brussels sprouts and cut them in half vertically. If they are very large, quarter them instead.
- Toss the sprouts with olive oil, salt, and pepper until evenly coated. Spread them on the baking sheet cut-side down.
- Roast for 10-12 minutes until the bottoms are caramelized and the sprouts are tender-crisp.
- Remove from the oven, stir in the pecans and dried cranberries, and return to the oven for 3-4 minutes to toast the nuts.
- Transfer to a bowl, drizzle with hot honey, toss to coat, and serve immediately.
Notes
Ensure the sprouts are completely dry before roasting to achieve the best crispiness.
- Prep Time: 8 min
- Cooling Time:
- Cook Time: 15 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 128
- Sugar: 11g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted brussels sprouts with cranberries, easy vegetable side dish, holiday side recipe, healthy roasted veggies