Description
Roasted Brussels Sprouts with Candied Pecans and Cranberries
Embrace the flavors of the holiday season with this vibrant dish of Roasted Brussels Sprouts combined with candied pecans, dried cranberries, and a tangy balsamic glaze. Roasting Brussels sprouts brings out their natural sweetness, making them tender and slightly crispy. The candied pecans add a delightful crunch, and the cranberries provide a burst of tartness. This side dish is the perfect combination of sweet, savory, and tangy flavors that will make your holiday table shine!
3 tbsp Olive Oil
1½ lbs Brussels Sprouts (halved, core removed)
¼ cup Shallots (sliced)
1 tbsp Butter
1 cup Pecans (chopped)
⅓ cup Light Brown Sugar
¾ cup Dried Cranberries
2-3 tbsp Balsamic Vinaigrette
Salt and Pepper (to taste)
Directions:
1. Preheat oven to 400°F.
2. Toss Brussels sprouts, shallots, olive oil, salt, and pepper. Arrange on a baking sheet.
3. Roast for 15-20 minutes, until golden brown.
4. In a saucepan, melt butter, add pecans, and stir in sugar to coat. Cool.
5. Combine sprouts, pecans, and cranberries. Drizzle with vinaigrette and serve.
Prep Time: 20 min
Kcal: 190 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep the Sprouts: Trim the stem end of each Brussels sprout and remove any loose outer leaves. Slice each sprout in half lengthwise, from top to stem.
- Season & Roast: On a large baking sheet, toss the halved sprouts and sliced shallots with olive oil, ensuring everything is lightly coated. Season generously with salt and pepper. Arrange in a single layer, cut-side down, to maximize caramelization.
- Roast to Perfection: Place in the preheated 400°F oven. Roast for 15-20 minutes, checking at the 15-minute mark. They are ready when the cut sides are deeply golden brown and the sprouts are tender when pierced with a fork.
- Candy the Pecans: While the sprouts roast, melt butter in a saucepan over medium heat. Add the chopped pecans and toast for 2-3 minutes until fragrant. Sprinkle the brown sugar over the nuts and stir constantly for 1-2 minutes until the sugar melts and coats the pecans. Immediately transfer to a plate to cool and harden.
- Assemble the Dish: Place the roasted sprouts and shallots in a large serving bowl. Add the candied pecans and dried cranberries. Drizzle with 2 tablespoons of balsamic vinaigrette, toss gently to combine, and add more vinaigrette to taste.
Serving Suggestions
This versatile side dish complements a wide array of mains. Serve it alongside a classic holiday roast turkey or glazed ham. For a festive vegetarian spread, pair it with a mushroom Wellington or stuffed acorn squash. It also makes an excellent warm salad when served over a bed of baby arugula or mixed greens.
How-to Summary
Trim and halve Brussels sprouts, toss with oil and shallots, then roast at 400°F until caramelized. Separately, toast pecans in butter and coat with brown sugar to candy. Combine warm sprouts with candied pecans, dried cranberries, and a balsamic vinaigrette glaze.
Frequently Asked Questions
Can I make any components ahead of time? Yes. You can candy the pecans 2-3 days in advance and store them in an airtight container. Trim and halve the Brussels sprouts a day ahead, storing them in a sealed bag in the fridge.
How do I prevent soggy Brussels sprouts? Ensure your baking sheet is not overcrowded. The sprouts should be in a single layer with space between them. Placing them cut-side down is crucial for proper browning and moisture release.
Can I use fresh cranberries instead of dried? Fresh cranberries are too tart and juicy for this recipe as written. If using fresh, add them to the baking sheet for the last 5-10 minutes of roasting to soften and burst.
What’s a good substitute for pecans? Walnuts or almonds make excellent substitutes. Follow the same candying process for a similar sweet, crunchy element.
Is there a substitute for balsamic vinaigrette? A reduction of pure balsamic vinegar or a maple-Dijon glaze (2 tbsp maple syrup, 1 tbsp Dijon mustard) would work beautifully.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the sprouts instead of roasting them, leading to a mushy texture.
- Underseasoning: Don’t be shy with salt and pepper during the initial toss, as it brings out the natural flavors.
- Burning the Sugar: When candying pecans, stir constantly and remove from heat as soon as the sugar melts to prevent a bitter, burnt taste.
- Adding Dressing Too Early: Combine all components just before serving to maintain the pecans’ crunch and the sprouts’ texture.
Conclusion
This Roasted Brussels Sprouts dish transforms a simple vegetable into a spectacular holiday centerpiece. The harmony of savory roasted sprouts, sweet crunchy pecans, tart cranberries, and tangy glaze creates an unforgettable flavor profile. It’s a reliable, crowd-pleasing recipe that proves healthy ingredients can be the most delicious part of your festive meal. Enjoy the process and the compliments it will surely bring to your table.