Roasted Brussels Sprouts with Balsamic, Cranberries & Pecans
Crispy, caramelized Brussels sprouts with a drizzle of balsamic glaze, tart dried cranberries and toasted pecans. Even sprout skeptics go back for seconds.
Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Balsamic glaze
- 1/3 cup Dried cranberries
- 1/4 cup Pecans, chopped
Directions
- Heat oven to 425°F. Toss sprouts with oil, salt and pepper and spread cut side down on a sheet pan.
- Roast 20 to 25 minutes until deeply browned and tender.
- Toss with cranberries and pecans, then drizzle with balsamic glaze.
Calorie breakdown
Per serving: Brussels sprouts 49 · olive oil 30 · pecans 24 · cranberries 16 · balsamic glaze 6
💡 Lighter tip: Cut-side down on a hot pan means crispy sprouts with less oil.
Helpful for this recipe
Heavy-duty sheet pansShop on Amazon →Balsamic glazeShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →