Thursday, November 13, 2014

Roasted Brussels Sprouts with Cranberries and Toasted Pecans

Roasted Brussels Sprouts with Cranberries and Toasted Pecans

Like most people, I didn't used to be a fan of Brussels sprouts. But now I love them, especially roasted, which brings out their sweetness and softens their bitterness. They are my favorite vegetable to serve as a Thanksgiving side.

Brussels sprouts play nicely with a lot of other Thanksgiving ingredients. This dish combines their bitter-sweetness with the fruitier sweetness of dried cranberries, the earthy sweetness of maple syrup and nutty pecans.

I omitted the bacon from the original recipe, which may seem like an odd choice, but I already had Bacon Marmalade on the table, so I kept the sprouts vegetarian (by all means though, if you want bacon in this, it's a simple matter of crisping some bacon pieces and tossing them in at the end).

Roasted Brussels Sprouts with Cranberries and Toasted Pecans
Adapted from Roasted Brussels Sprouts with Bacon, Cranberries and Toasted Pecans by Girl Cooks World (which was originally adapted from a recipe by Jennifer Segal for Serious Eats)

2 lb. Brussels sprouts, stem-ends cut off, outer leaves removed and sprouts cut in half
4 tbsp. olive oil
Salt and freshly ground black pepper, to taste
3 tbsp. balsamic vinegar
1 tbsp. maple syrup
1/2 cup toasted pecans, coarsely chopped
1/2 cup dried cranberries

1. Preheat oven to 400 F. Line a large rimmed baking sheet with parchment paper or aluminum foil.

2. In a large bowl, toss prepared Brussels sprouts with olive oil. Spread the sprouts on the baking sheet and season with salt and pepper. Roast for 35 to 40 minutes, tossing a couple times, until the sprouts are browned on the outside and tender.

3. Transfer the sprouts to a large bowl. Add the vinegar and syrup and toss to coat. Stir in the pecans and cranberries and serve.

1 comment:

  1. Simple, delicious recipe! What's your favorite vegetarian meal? Don't forget to add it to your Besty List!