Description
Savory balsamic roasted brussels sprouts dance with sweet cranberries and crunchy pecans in this irresistible seasonal side dish. Rustic Mediterranean flavors mingle on your plate, promising a delightful harmony of textures and tastes you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) Brussels sprouts (trimmed & halved)
- ½ cup dried cranberries (unsweetened or sweetened)
- ½ cup pecans (chopped, toasted for extra crunch)
Seasoning and Flavor Enhancers:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup or honey (for subtle sweetness)
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Ingredients:
- ¼ teaspoon garlic powder (optional, for extra flavor)
- ¼ cup Parmesan cheese (optional, for a savory finish)
Instructions
- Prepare the workspace by heating the oven to a robust 400F (200C) and lining a baking sheet with parchment paper to streamline cleanup efforts.
- Thoroughly cleanse and trim the Brussels sprouts, patting them dry to ensure optimal caramelization.
- Create a vibrant marinade by whisking together olive oil, balsamic vinegar, maple syrup, minced garlic, kosher salt, and freshly cracked black pepper in a spacious mixing bowl.
- Gently tumble the Brussels sprouts in the aromatic marinade, ensuring each vegetable is completely coated with the glossy mixture.
- Arrange the Brussels sprouts on the prepared baking sheet, positioning them cut-side downward to maximize their crispy potential.
- Roast the vegetables in the preheated oven for approximately 20-22 minutes, developing a rich golden-brown exterior and caramelized edges.
- Midway through roasting, carefully rotate the Brussels sprouts to promote even browning and prevent burning.
- Scatter dried cranberries and roughly chopped pecans over the partially roasted sprouts during the final 5 minutes of cooking.
- Allow the nuts to toast and the cranberries to plump slightly, infusing the dish with additional layers of texture and flavor.
- Extract the baking sheet from the oven and, if desired, dust the roasted Brussels sprouts with freshly grated Parmesan cheese.
- Transfer the glistening, caramelized vegetables to a serving platter and present immediately while maintaining optimal temperature and crispness.
Notes
- Embrace room temperature Brussels sprouts before roasting to ensure even cooking and prevent moisture buildup.
- Select fresh, firm sprouts with tight, bright green leaves for the best caramelization and flavor development.
- Toast pecans separately if you prefer a more intense nutty flavor and crunchier texture.
- Swap maple syrup with honey or agave for alternative sweet notes that complement the balsamic glaze.
- Adjust baking time based on sprout size; smaller sprouts might need less roasting to prevent burning.
- Add red pepper flakes for a subtle heat that balances the sweet and tangy balsamic profile.
- Consider using raw honey instead of maple syrup for a lower glycemic index option.
- Chop pecans roughly to distribute their rich, buttery flavor more evenly across the dish.
- For a vegan version, omit Parmesan and use nutritional yeast for a similar umami undertone.
- Use dried cranberries if fresh are unavailable, but reduce roasting time to prevent over-drying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Side Dish, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 175
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 2 mg