Recipe: Roasted Brussels Sprouts with Pecans and Cranberries

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Let’s face it–some people don’t like vegetables. Whether it’s their taste, texture, or smell, certain vegetables can be off-putting. And the title of most-hated vegetable has to go to the childhood veggie nightmare–the Brussels sprout. These little cabbage-shaped vegetables look adorable, but sadly many people either boil or steam them, which brings out a pungent smell and bitter taste…definitely not a fan-favorite at the dinner table.

This strong dislike towards Brussels sprouts makes me sad because I think that they are absolutely delicious and not to mention a great source of Vitamin C (key in wound healing) and folate (key in preventing certain types of anemia and heart disease). The secret to making delicious Brussels sprouts is easy–high heat. Roasting the sprouts caramelizes the sugars inside the vegetable, making them smell, look, and taste divine.

While plain roasted Brussels sprouts are delicious, other ingredients can elevate the dish from good to amazing. And all it takes are three pantry staples–pecans, dried cranberries, and balsamic vinegar. Once you and your family try Roasted Brussels Sprouts with Pecans and Dried Cranberries, you will never look at this little green vegetable the same way again!

This is how you make them…

Pre-heat your oven to 400 degrees and spray a rimmed baking sheet with cooking spray. Then grab your Brussels sprouts and wash them. Seriously, how beautiful are these? Perfect little green jewels of deliciousness! Then slice the sprouts in half and toss them on to the greased cookie sheet.

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Drizzle them with olive oil and sprinkle them with salt and pepper.

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Then, using your impeccably clean hands, toss to combine.

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Pop the baking sheet into the oven and roast for 20-30 minutes until the Brussels sprouts are golden brown and delicious!

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What sends these Brussels sprouts over the top are the delicious add-ins. The most complicated one is the balsamic reduction, which is when you reduce balsamic vinegar down until is becomes thick and sweet. You can buy it in the store, but it is simple to make yourself as long as you are in a very well-ventilated space.

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In a small saucepan, pour in some balsamic vinegar and heat over medium heat. When the vinegar comes to a boil, reduce the heat to medium-low and let it simmer until the vinegar thickens to a point where it coats the back of a spoon. NOTE: If you have a fan above your range, turn it on. If you have windows in your kitchen, open them. Boiling vinegar sets off very strong fumes and I don’t want you to feel ill. Seriously, guys, make sure you have a well-ventilated space before you do this (if you don’t, I recommend buying the balsamic reduction).

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Now it’s time of assemble! Toss the roasted sprouts into a large bowl. Add in some chopped pecans.

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And some dried cranberries.

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Then drizzle on the balsamic glaze and toss gently to coat. Look how beautiful and glossy the glaze makes the sprouts.

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Time to dig in–I hope you enjoy this easy, crowd-pleasing side dish.

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Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!

Recipe: Roasted Brussels Sprouts with Pecans and Cranberries

Total Time: 45 minutes

Serves: 4

Ingredients

  • 4 cups Brussels sprouts, washed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries
  • 1/2 cup balsamic vinegar
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees. Spray a rimmed baking sheet with cooking spray.
  2. Halve Brussels sprouts and place them on the greased baking sheet. Drizzle them with the olive oil and sprinkle over the salt and pepper. Toss the sprouts to coat them in the oil and seasonings and arrange into a single layer on the baking sheet.
  3. Roast the Brussels sprouts for 20-30 minutes until they are golden brown.
  4. While the sprouts are roasting, pour the balsamic vinegar into a small saucepan set over medium heat. Bring vinegar to a boil and then reduce to a simmer over medium-low heat. Cook the vinegar until it thickens enough to coat the back of a spoon. NOTE: If you have a fan above your range, turn it on. If you have windows in your kitchen, open them. Boiling vinegar sets off very strong fumes and I don’t want you to feel ill. Seriously, guys, make sure you have a well-ventilated space before you do this.
  5. When the sprouts are done, remove them from the oven and transfer them to a large mixing bowl. Add in the chopped pecans, the dried cranberries, and the balsamic reduction. Gently toss to combine.
  6. Serve immediately alongside your favorite meats or fish. Enjoy!

Nutritional Information:

165 calories | 9gm fat | 1gm saturated fat | 20gm carbohydrates | 320mg sodium | 4gm fiber | 4gm protein | 0mg cholesterol

http://im-perfectmagazine.com/recipe-roasted-brussels-sprouts-with-pecans-and-cranberries/
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Catherine is a registered dietitian, whose love of all things food and cooking started during her study abroad in Italy. She believes that all foods fit into a healthy diet (even chocolate cake), food tastes better when you cook it yourself, and that a well-stocked pantry is a lifesaver. Check her out at Simply a (RD) Foodie.

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