Ingredients
- 2 lbs Brussels sprouts, halved
- 1 cup fresh cranberries
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 3 cloves garlic, minced
- 1/2 cup pecans, chopped
- 2 shallots, thinly sliced
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- Zest of 1 orange
- Extra balsamic glaze for drizzling
- Fresh parsley for garnish
Instructions
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Preheat oven to 425°F (220°C).
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Trim and halve Brussels sprouts.
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Toss sprouts with olive oil, garlic, and shallots.
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Spread on large baking sheet in single layer.
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Roast for 20 minutes, stirring halfway.
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Mix balsamic vinegar, honey, and Dijon.
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Add cranberries and pecans to pan.
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Drizzle with balsamic mixture.
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Roast additional 10 minutes until caramelized.
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Sprinkle with thyme and orange zest.
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Season with salt and pepper.
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Finish with balsamic glaze and parsley.
Fork into these Brussels Sprouts and watch as the caramelized edges give way to tender centers, while tart cranberries add festive pops of color! Each bite delivers the perfect balance of earthy sprouts, sweet balsamic, and bright cranberries, with crunchy pecans adding texture to every forkful. Whether you’re planning a holiday spread or trying to convert sprout skeptics, this dish proves that Brussels sprouts can be the star of any table. So trim those sprouts, gather those cranberries, and get ready to create a side dish that’ll have everyone coming back for more!
