Looking for a delicious and easy side dish for your next meal? Look no further than these Roasted Sprouts with Pecans and Cranberries! This dish is packed with flavor, simple to make, and perfect for any occasion.
Why You’ll Love This Recipe?
- The combination of savory Brussels sprouts, crunchy pecans, and sweet dried cranberries creates a delightful flavor profile.
- This recipe requires minimal prep time, making it a great option for busy weeknights or holiday gatherings.
- Roasted sprouts with pecans and cranberries can be made ahead of time and enjoyed as a meal prep option throughout the week.
Ingredient Notes:
- Brussels sprouts: These cruciferous vegetables provide a hearty base for the dish and can be substituted with broccoli or cauliflower.
- Olive oil: Used to coat the sprouts and help them caramelize in the oven. Can be replaced with avocado oil or melted butter.
- Pecans: Add a rich, nutty flavor and crunchy texture to the dish. Walnuts or almonds can be used as alternatives.
- Dried cranberries: Offer a burst of sweetness that complements the savory sprouts. Consider using raisins or chopped apricots as substitutes.
- Salt and pepper to taste: Season the dish to your liking for the perfect balance of flavors.
Step-by-Step Instructions:
- Preheat your oven to 400°F.
- In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil until evenly coated.
- Spread the sprouts out on a baking sheet and sprinkle with chopped pecans and dried cranberries.
- Season with salt and pepper, then roast in the oven for 25-30 minutes or until the sprouts are tender and caramelized.
- Serve hot and enjoy the delicious flavors of this roasted sprouts dish.
Helpful Tips:
- For a crispy texture, make sure to spread the sprouts out in a single layer on the baking sheet.
- Feel free to customize the dish by adding additional seasonings such as garlic powder or balsamic vinegar.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply place the sprouts in the oven at 350°F for 10-15 minutes until warmed through.
Expert Tips for the Best Results:
- Roast the pecans separately and add them to the dish towards the end of cooking to prevent them from burning.
- Drizzle a bit of honey or maple syrup over the sprouts before roasting for a touch of sweetness.
- Experiment with different herbs like thyme or rosemary to elevate the flavors of the dish.
Serving Suggestions:
These Roasted Sprouts with Pecans and Cranberries pair well with roasted chicken, grilled salmon, or a hearty vegetarian quinoa bowl. For a complete meal, serve alongside a fresh green salad and a glass of white wine.
Storage and Reheating Tips:
To store leftovers, allow the sprouts to cool completely before transferring them to an airtight container. Reheat in the oven at 350°F for 10-15 minutes or until warmed through. Avoid microwaving to maintain the crispy texture of the sprouts.
Frequently Asked Questions:
- Can I use fresh cranberries instead of dried? Fresh cranberries can be used, but they will be more tart. Consider adding a bit of honey or sugar to balance the flavors.
- How can I prevent my sprouts from turning out soggy? Make sure to thoroughly dry the sprouts after washing them to prevent excess moisture during roasting.
- Can I roast the sprouts without pecans for a nut-free option? Yes, simply omit the pecans and follow the rest of the recipe as directed.
Conclusion:
Try out this delicious Roasted Sprouts with Pecans and Cranberries recipe for a flavorful and easy side dish that is sure to impress. Whether you’re cooking for a special occasion or simply looking for a tasty weeknight meal, this dish is a versatile option that can be enjoyed by all. Don’t forget to share your feedback and enjoy the delicious flavors of this roasted sprouts dish!
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Roasted Sprouts with Pecans and Cranberries
- Prep Time: 15 mins
- Cook Time: 25-30 mins
- Total Time: 40-45 mins
- Yield: 4 servings 1x
- Category: Side-dishes
- Method: Roasting
- Cuisine: Any
- Diet: Vegetarian
Description
Roasted Brussels sprouts with a delightful mix of crunchy pecans and sweet cranberries make for a perfect side dish that is both flavorful and nutritious.
Ingredients
Main Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
Additional Ingredients:
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the sprouts: Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet.
- Add pecans and cranberries: Sprinkle chopped pecans and dried cranberries over the Brussels sprouts.
- Roast: Roast in the oven for 25-30 minutes, or until the sprouts are tender and slightly browned.
- Serve: Transfer to a serving dish and enjoy!
Notes
- You can add a drizzle of balsamic glaze or honey for extra flavor.
- Feel free to customize with additional seasonings like garlic powder or red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg