Cranberry Glazed Brussels Sprouts (Printable)

Roasted Brussels sprouts tossed with cranberry glaze and finished with crunchy pecans for festive flavor.

# Components:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Glaze

02 - 1/2 cup cranberry sauce (whole berry or jellied)
03 - 2 tablespoons balsamic vinegar
04 - 1 tablespoon maple syrup
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Topping

08 - 1/3 cup pecans, roughly chopped
09 - 1 tablespoon fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper. Arrange evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until Brussels sprouts are tender and golden brown.
04 - Combine cranberry sauce, balsamic vinegar, and maple syrup in a small saucepan over low heat. Stir until glaze is smooth and warmed through, about 3 to 4 minutes.
05 - Toast pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant.
06 - Transfer roasted Brussels sprouts to a large bowl. Pour the warm cranberry glaze over and toss gently to coat.
07 - Arrange Brussels sprouts on a serving platter, sprinkle with toasted pecans and parsley, and serve immediately.

# Expert Advice:

01 -
  • Bright jewel-toned glaze turns humble Brussels sprouts into a showstopper
  • Only a handful of pantry basics and fresh produce needed
  • Naturally vegetarian and gluten free without sacrificing richness
  • Pecans give crunch and a buttery finish in every bite
02 -
  • Excellent source of plant based fiber antioxidants and vitamin C
  • Freezes and reheats surprisingly well so leftovers will not go to waste
  • Easy to double for a crowd or halve for a cozy meal
03 -
  • Never crowd the baking sheet when roasting Brussels sprouts Two pans are better than one if cook for a crowd This guarantees roasted not steamed veggies
  • Taste and adjust the glaze before tossing Some cranberry sauces are tart and may need a pinch more syrup
  • Do not skip toasting the pecans The aroma alone will let you know they are ready and their flavor is richer

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