Cranberry Pecan Brussels Sprouts Recipe

Brussels sprouts: These small, leafy green vegetables are part of the cabbage family and have a slightly bitter taste that mellows when roasted.

Olive oil: A healthy fat used to coat the brussels sprouts for roasting, adding a subtle flavor and helping them crisp up.

Dried cranberries: These add a sweet and tart flavor to the dish, complementing the savory brussels sprouts.

Pecans: Roughly chopped, these nuts add a rich, buttery crunch to the recipe.

When roasting brussels sprouts, make sure to spread them out in a single layer on the baking sheet. This ensures even cooking and allows them to develop a nice, crispy exterior. If they are too crowded, they will steam instead of roast, resulting in a less desirable texture.

• brussels sprouts - Substitute with broccoli florets: Broccoli florets have a similar texture and can be roasted to achieve a comparable flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting vegetables.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, providing a comparable flavor and texture.

• pecans - Substitute with walnuts: Walnuts have a similar crunch and slightly earthy flavor, making them a suitable replacement for pecans.

• Allow the brussels sprouts to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled brussels sprouts to an airtight container. If you have a vacuum sealer, use it to extend freshness.
• Store in the refrigerator for up to 4 days. The cranberries and pecans will maintain their texture and flavor during this period.
• For freezing, spread the cooled brussels sprouts on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen brussels sprouts can be stored for up to 3 months. To reheat, bake at 350°F (175°C) for 10-15 minutes or until heated through.
• For best results, avoid microwaving as it can make the brussels sprouts mushy. Instead, use an oven or stovetop to retain their texture and flavor.
• If you plan to reheat on the stovetop, add a splash of olive oil to the pan to help crisp up the brussels sprouts and enhance the flavors of the cranberries and pecans.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts mixture evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. Stir halfway to ensure even reheating.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Add the leftover brussels sprouts, cranberries, and pecans. Stir occasionally, cooking for about 5-7 minutes until everything is heated through and slightly crispy.

• Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. Check the temperature and heat for an additional 30 seconds if needed.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the brussels sprouts mixture in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method will help retain the crispiness of the pecans and brussels sprouts.

• Oven: Used to roast the brussels sprouts at the specified temperature of 400°F (200°C).

• Baking sheet: Provides a flat surface for spreading the brussels sprouts evenly for roasting.

• Mixing bowl: Used to toss the brussels sprouts with olive oil, salt, and pepper before roasting.

• Wooden spoon: Useful for stirring the brussels sprouts halfway through the roasting process.

• Measuring cups: Essential for accurately measuring the dried cranberries and chopped pecans.

• Knife: Needed for trimming and halving the brussels sprouts.

• Cutting board: Provides a safe surface for trimming and halving the brussels sprouts.

• Serving dish: Used to serve the warm roasted brussels sprouts mixed with cranberries and pecans.

Preheat the oven: Start preheating the oven while you prepare the brussels sprouts to save time.

Use pre-trimmed brussels sprouts: Buy pre-trimmed and pre-washed brussels sprouts to cut down on prep time.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet for easy cleanup.

Measure ingredients in advance: Measure out the olive oil, dried cranberries, and chopped pecans before you start cooking.

Stir halfway through roasting: Set a timer to remind you to stir the brussels sprouts halfway through roasting for even cooking.