Cranberry Pecan Brussel Sprouts
- Isabel S.
- Nov 15, 2017
- 2 min read
Brussel sprouts are one of those veggies I grew up eating at Grandmas house, and hated. I was a kid who would eat anything, but brussel sprouts just didn't do it for me. It wasn't until roasted brussel sprouts came into my life that I started to love them.
Thanksgiving is one of my favorite holidays. Not only because I love the food, but the family time, cooler weather, and anticipation of Christmas makes it the best. This is one of my favorite Thanksgiving sides because it compliments all the other traditional dished, but it's just different enough to mix it up a little!
You can easily make it vegan, but I add freshly grated parmesan cheese and occasionally bacon to the brussel sprouts which takes them to a whole new level of amazing. Also, I blanch my brussel sprouts beccause I like the soft inside and crisp outside. It also helps with my digestion (AKA, less gas). I've made these without boiling, and they're still delicious. They taste about the same, but the texture is slightly different. I would suggest cutting the brussel sprouts in half and roasting a little bit longer if you skip the boiling step. Try it both ways because you might perfer one way over the other.
Green bean casserole is great, but switch it up a little this year, and try these babies!
Ingredients
(makes about 4 servings. Double, triple, quadruple if needed!)
1 Lb trimmed brussel sprouts
1 1/2 cups whole fresh cranberries
5 cloves minced garlic
Fresh thyme
1/2-1 cup raw pecans
3-4 TBSP real maple syrup
Sea salt to taste
Pepperto taste
Garlic powder to taste
Parmesan cheese (optional)
Bacon (optional)
Directions
(Total time- 35-40 mins)
Preheat oven to 450F
1) Place brussel sprouts in a pot, barely cover with water, and bring to a boil.
2) Boil about 5 minutes until able to pierce with a knife, but not mussy. Drain and dry with a kitchen towel.
3) Place brussel sprouts in a bowl and season with olive oil, sea salt, garlic powder, and pepper.
- Toss brussel sprouts, a handful of cranberries, minced garlic, and thyme together and place on baking sheet
lined with parchment paper. Bake for 15 minutes
4) Add chopped pecans and another handful of cranberries, stir, and bake for about 15 more minutes.
5) Taste and adjust seasoning if needed and drizzle with about 2 TBSP of maple syrup and stir again.
(I add a few whole sprigs of thyme at this point. Remove before serving.)
6) Bake until outside of brussel sprouts are crisp and browned. (about 10 more minutes depending on size)
7) In the last 5 minutes add a small handful of cranberries and roast until they begin to burst.
8) Remove from oven and let rest for about 10 minutes.
9) Drizzle with 1 TBSP of maple syrup and more salt if needed.
10) Garnish with fresh shaved parmesan (optional), more thyme, and crispy chopped bacon (optional).
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