Save Cranberry-Glazed Brussels Sprouts with Pecans brings festive color and flavor to any holiday or weeknight table. Sweet-tart cranberry glaze caramelizes over golden roasted sprouts while toasted pecans add irresistible crunch. This is a side dish that wins over even the skeptics and has quickly become a must for our family’s Thanksgiving spread.
I first whipped this up on a whim for a Friendsgiving and watched the bowl empty faster than any other side. Now every winter I get requests for “the cranberry sprouts dish.”
Ingredients
- Brussels sprouts: grown in tight green buds should feel firm and dense for the longest roasting window and sweetest flavor
- Cranberry sauce: whole berry adds beautiful texture but jellied works for a smoother finish
- Balsamic vinegar: amplifies both tang and color in the glaze opt for aged if possible for rounder sweetness
- Maple syrup: pure maple is best for layered caramel notes in the glaze
- Olive oil: a mild extra virgin coats vegetables for perfect browning
- Salt and black pepper: freshly ground lifts all the savory flavors
- Pecans: look for pale golden nuts that smell sweet not bitter or rancid
- Parsley: if using flat-leaf Italian parsley adds a grassy pop of freshness over the finished platter
Instructions
- Prep and Season the Brussels Sprouts:
- Trim away any tough stem ends and outer leaves from the sprouts Slice each in half through the root for even caramelization Toss with olive oil salt and pepper in a big bowl making sure each piece is lightly coated
- Roast the Brussels Sprouts:
- Spread the seasoned sprouts in a single layer on a parchment lined baking sheet Roast in a 400 degree oven for about 20 to 25 minutes Stir after 10 minutes to ensure all cut sides get browned edges Look for a deep golden color and fork tender texture
- Prepare the Cranberry Glaze:
- In a small saucepan over low heat combine the cranberry sauce balsamic vinegar and maple syrup Stir constantly until the mixture loosens and becomes shiny and warm after about 3 to 4 minutes It should be pourable but not runny
- Toast the Pecans:
- In a dry skillet add the chopped pecans Toast them over medium heat for 2 to 3 minutes Stir or shake the pan often Watch closely as nuts can burn quickly Remove as soon as they give off a sweet nutty scent
- Glaze and Finish the Brussels Sprouts:
- Transfer the hot roasted Brussels sprouts to a large bowl Immediately pour the warm cranberry glaze over top Toss gently using a spatula just until all sprouts are evenly coated
- Serve:
- Arrange the glazed sprouts on a serving platter Scatter the toasted pecans and chopped parsley over the top Serve right away for the best contrast of temperature and texture
Save Pecans are my personal favorite here I sometimes toast a big extra handful just for snacking while the sprouts finish. My daughter always sneaks the first piece of sticky roasted veg and every holiday now smells of warm cranberry and nuts thanks to this dish.
Storage Tips
Store cooled leftovers in an airtight glass container They keep in the refrigerator for up to three days For best texture reheat uncovered in a hot oven until crisp edges return To freeze cool the glazed sprouts quickly then transfer to a freezer safe container Thaw overnight and reheat at 400 until hot If making ahead you can roast the Brussels and toast the pecans a day before Gently warm the sprouts and add glaze right before serving for best flavor
Ingredient Substitutions
Out of pecans try walnuts or hazelnuts Both match beautifully with the cranberry glaze Maple syrup can swap for honey or brown sugar but maple gives the most nuanced sweetness Cranberry sauce can be jellied or whole berry In a pinch simmer dried cranberries with orange juice and a touch of sugar until jammy
Serving Suggestions
These sprouts are perfect with classic Thanksgiving mains like roast turkey or glazed ham Try them next to creamy mashed potatoes roasted sweet potatoes or stuffing For a weeknight supper they add festive flair to simple baked chicken or as part of a vegetarian grain bowl
Cultural and Seasonal Adaptations
Brussels sprouts are a cold season staple Their peak natural sweetness shines when temperatures drop Cranberry sauces and pecans both play starring roles in American holiday spreads so this fusion fits right in Try a pinch of cinnamon or orange zest in the glaze for more traditional holiday notes In spring swap parsley for fresh chives or tarragon
Save Serve straight from the oven while warm for the best flavor and crisp pecan crunch. The festive glaze makes these memorable at any meal.
Recipe FAQ
- → What type of cranberry sauce should I use?
Both whole berry and jellied cranberry sauce work well. Opt for whole berry for a chunkier glaze or jellied for a smoother texture.
- → Can I substitute pecans with other nuts?
Yes, walnuts or hazelnuts offer a similar crunch and flavor profile as pecans. Choose your preferred nut for topping.
- → How can I make this dish spicier?
Add a pinch of red pepper flakes to the cranberry glaze while heating it for a subtle kick of heat.
- → Is this dish suitable for gluten-free diets?
It’s naturally gluten-free when using pure, unadulterated cranberry sauce and maple syrup. Double-check packaged ingredients for gluten.
- → What can I add for extra brightness?
Finish the dish with a squeeze of fresh lemon juice before serving to enhance its vibrant flavors.
- → What is the best way to toast pecans?
Toast chopped pecans in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant and lightly browned.