Cranberry and Pecan Roasted Brussels Sprouts - The Surznick Common Room

Monday, November 16, 2015

Cranberry and Pecan Roasted Brussels Sprouts


Being vegetarian around Thanksgiving time means an extra focus on side dishes. When searching the internet for roasted brussels sprouts recipes, the combination of cranberries and pecans seem to be everywhere! Here is our version of this classic and delicious recipe.


Here's what you need:
- 2 cups halved brussels sprouts
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1/2 tsp. red pepper flakes (or more if you like the heat!)
- Salt and pepper to taste

Here's what you do:
- Preheat oven to 375 degrees.
- If brussels sprouts are frozen, thaw and cut in half.
- Mix brussels sprouts in a bowl with olive oil, garlic powder, red pepper flakes, salt, and pepper.


- Spread sprouts on a foil lined baking sheet and place in oven.
- Bake at 15-20 minute intervals, mixing/turning the sprouts every 10 minutes or so.
- Bake until desired roast is achieved. We like to see our leaves browning, with a bit of crispness around the edges. This usually takes about 50 minutes of roasting and turning.
- While sprouts are roasting, chop your pecans into small pieces. Lightly toast in a small pan on the stove over low heat.
- Once sprouts are out the oven, place in a serving dish and toss with the cranberries and toasted pecans.
- Enjoy!


These have become one of my favorite Thanksgiving side dishes over the past couple of years. I really love the tart cranberries and the spice from the red pepper flakes. The combination of the two send this dish over the edge!


Sarah & Nick

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