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A platter of roasted brussels sprouts with a wooden spoon resting in it and silverware and plates nearby.

Roasted Brussels Sprouts with Cranberries & Pecans (Easy Thanksgiving Side!)

Sara
Crispy roasted Brussels sprouts with dried cranberries, candied pecans, balsamic dressing, and parmesan. The perfect Friendsgiving or holiday side dish! Sweet, savory, and ready in about 30 minutes.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 332 kcal

Ingredients
 
 

For the Roasted Brussels Sprouts:

  • 2 lbs. fresh, whole Brussels Sprouts
  • 2 tbsp. Avocado Oil or any neutral oil
  • 1 tsp. Kosher Salt or to taste
  • 1/2 cup Candied Pecans recipe follows
  • 1/2 cup Dried Cranberries
  • 1/4 cup grated or shaved Parmesan Cheese
  • 3-4 tbsp. Maple Balsamic Dressing or your favorite balsamic dressing

For the Candied Pecans:

  • 1 tbsp. Unsalted Butter
  • 1/2 cup chopped Pecans
  • 2 tbsp. Light Brown Sugar
  • 1/4 tsp. Kosher Salt

Instructions
 

  • Prep the Brussels Sprouts. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Cut the woody, tough ends off of 2 lbs. fresh, whole Brussels Sprouts, then cut the sprouts in half. (You’ll lose a few outer leaves, and that’s okay!) Toss the halved sprouts with 2 tbsp. Avocado Oil and 1 tsp. Kosher Salt (or 1/2 tsp. sea salt, or to suit your taste).
    A bowl of halved brussels sprouts.
  • Roast the Brussels Sprouts. Arrange the Brussels sprouts in a single layer, cut side down, on the prepared baking sheet. Leave space between each one so they roast and get a little crispy on the outsides. (If they’re too close together, they’ll steam instead, which makes them softer.) Roast for 17-20 minutes until the tops are crispy and the cut sides are golden brown.
    Halved rosated brussels sprouts arranged on a baking sheet on top of parchment paper.
  • Make the Candied Pecans. While the Brussels sprouts roast, heat a medium nonstick skillet over medium heat. Melt t1 tbsp. Unsalted Butter in the pan, then add 1/2 cup chopped Pecans, 2 tbsp. Light Brown Sugar, and 1/4 tsp. Kosher Salt. Cook, stirring frequently, for about 4-5 minutes until the sugar is bubbling and everything is combined. Remove the pan from the heat, let it cool for a couple of minutes, then carefully spread the pecans into an even-ish layer onto a cutting board lined with wax paper. Allow them to cool completely, then remove the wax paper chop the pecans into smaller pieces.
    A pan full of candied pecans resting on a pot holder and there is a small spatula in the pan.
  • Combine. Transfer the roasted brussels sprouts to a large bowl. Add the dried cranberries and candied pecans and gently toss to combine.
  • Serve. Transfer the brussels sprouts to a serving platter, and (optional) drizzle with 3-4 tbsp. Balsamic Dressing and/or grate or shave 1/4 cup Parmesan Cheese over the top. Serve warm, and enjoy!
    A platter of roasted brussels sprouts with a wooden spoon resting in it and silverware and plates nearby.

Nutrition

Serving: 1servingCalories: 332kcalCarbohydrates: 33gProtein: 8gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 8mgSodium: 608mgPotassium: 641mgFiber: 7gSugar: 19gVitamin A: 1239IUVitamin C: 129mgCalcium: 132mgIron: 3mg
Keyword roasted brussels sprouts
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