Description
A delightful and healthy dish featuring Brussels sprouts, pecans, and cranberries, perfect for any meal.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, or until tender and caramelized.
- In the last 5 minutes of roasting, add the chopped pecans and dried cranberries to the baking sheet.
- Remove from the oven and drizzle with balsamic vinegar before serving.
Notes
- For extra flavor, add garlic or onion to the roasting mix.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Brussels sprouts, pecans, cranberries, healthy side dish, vegetarian recipe