Make the most of seasonal produce this year and try these Cranberry Pecan Roasted Brussels Sprouts! They turn out crispy and tender and are full of flavour – the perfect side dish!
I was sitting in a roadside diner with my dad, barely four years old. He was eating a plate filled with meat and boiled Brussels sprouts and asked me if I wanted to taste them.
I did, and I thought they were gross.
He told me they’re his favourite vegetable. I thought his tastebuds were very weird, everybody knew the best vegetables were frosting carrots.
Me and Brussels sprouts have come a long way since then, and I’ve learned there’s no obligation to boil them to death (even steaming is delicious – here’s a recipe that’s proof!).
Here they’re roasted with cranberries and pecans for the ultimate soul-warming side dish.
I know sprouts are a holiday-only obligation to many, but I’ve come to love them so, so much.
I eat them from the first frost until their season ends in early March.
They taste amazing in dishes such as risotto, but also in a Chicken, Potato and Brussels Sprouts Sheet Pan Dinner.
These cranberry pecan ones are roasted until they’re crispy on the outside and soft on the inside – in no way related to those mushy roadside diner sprouts!
The toasted pecans add a nice bout of flavour and texture, while the cranberries are like little flecks of tart surprises in there.
My best tips to make these roasted Brussels sprouts foolproof:
- To make the Brussels sprouts crispy, make sure you don’t over-crowd the pan. If you double the recipe, bake it on two sheet pans!
- To reheat any leftovers, bake them at 400°F for 5 minutes. Stir, then bake for another 3-5 minutes, until the sprouts are hot.
- Baking the halved Brussels sprouts at 400°F will take 20-25 minutes. If you’re short on time and need them to be done faster, quarter them! They will be done in 10-15 minutes.
These are definitely worth getting over your fear of sprouts it it should exist – I’m sure my four-year-old self would have deemed these *almost* as delicious as frosting carrots.
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