Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet, placing them cut side down to ensure even caramelization.
- Roast in the preheated oven for 25 to 30 minutes, flipping halfway through to ensure even browning, until the sprouts are golden brown and tender.
- Remove the roasted Brussels sprouts from the oven and transfer them to a serving bowl. Drizzle with balsamic glaze and toss gently to coat.
- Stir in the dried cranberries and toasted pecans just before serving to add sweet and nutty contrast.
- Serve the dish warm or at room temperature as a flavorful side dish.
Notes
Ingredient Swap: I love using maple syrup thinned with a little vinegar when I'm out of balsamic glaze, it gives a similar sweet-tangy kick.
Storage Tip: These are best fresh, but leftovers keep in the fridge for up to 3 days.
I reheat them in a dry skillet to bring back some crispness.
Make-
Ahead Trick: You can trim and halve the sprouts a day ahead.
I store them in a sealed container in the fridge to save time on the day of cooking.
Common Mistake: Don't crowd the pan.
Giving the sprouts space is my secret for getting those beautifully caramelized edges instead of steaming them.
Serving Suggestion: This dish is fantastic warm, but I also love it at room temperature as part of a holiday spread or a grain bowl topping.
Equipment Note: A heavy, rimmed baking sheet is my go-to.
If you only have a thin one, watch them closely as they can burn more easily on the bottom.
Personal Touch: Toasting the pecans in a dry pan for a few minutes before adding them makes their flavor truly shine, a step I never skip.