Our cookbook, Love Real Food, is here! This recipe features roasted Brussels sprouts, pecans, cranberries, and a drizzle of balsamic vinegar. This simple side dish is utterly irresistible! If you love Brussels sesame brussel sprouts recipe, you will LOVE this side dish!
These roasted Brussels sprouts are so good, I have to stop myself from devouring the whole platter. While the recipe is simple enough to make on a weeknight, I hope they’ll also make an appearance at your Thanksgiving feast. This festive side dish recipe features roasted Brussels sprouts, plump dried cranberries, toasted pecans and a drizzle of balsamic vinegar. I like to add some Parmesan cheese or a few little pats of butter for added richness.
This recipe is famous in my boyfriend’s family. I haven’t had their version yet, but he got the recipe from his sister and I tinkered with it from there. The original recipe has pancetta in it, which I don’t eat, so I adjusted the ingredients and method and came up with this one. Another reason is that I decided to stay quiet about my dating life after some heartbreak a few years ago. However, I met this man for spring rolls and beer one year ago today, and that seems worth mentioning.
How to Make Balsamic Roasted Brussels Sprouts I love how this recipe comes together. Toss trimmed and halved Brussels sprouts in olive oil and salt, and arrange them with their flat sides down on the pan so they can get tender on the inside and crispy on the outside. While the Brussels sprouts are in the oven, soak the dried cranberries in a bowl of warm water so they get nice and plump. Toss the sprouts halfway through cooking, and when they’re almost done, sprinkle the pecans on top and return the pan to the oven.
Now you’re roasting your sprouts and toasting your pecans at the same time! Once the sprouts are out of the oven, transfer the sprouts and pecans to a serving platter. Drain the cranberries and sprinkle them on top. Serve warm, or at room temperature. These sprouts are irresistible either way.
