This delightful dish combines the earthy flavors of brussels sprouts with the sweet and tart notes of dried cranberries and the rich, nutty crunch of pecans. It's a perfect side dish for any meal, bringing a burst of color and a variety of textures to your table.
While most of the ingredients in this recipe are common, you might need to pay special attention to dried cranberries and pecans. These items can usually be found in the baking or snack aisle of your supermarket. Make sure to choose unsweetened dried cranberries if you prefer a less sweet dish.
Ingredients For 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.
Technique Tip for This 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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This
How to Store or Freeze This Dish
- 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Cranberry Pecan Brussels Sprouts Recipe
Ingredients
Main Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 tablespoon olive oil
- 0.5 cup dried cranberries
- 0.5 cup pecans roughly chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes, stirring halfway.
- Remove from oven and mix in cranberries and pecans.
- Serve warm.
Nutritional Value
Keywords
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