Friday, October 10, 2014

Roasted Brussels Sprouts with Cranberries & Pecans

I showed these brussels sprouts a little extra love by adding in the dried cranberries and pecans.  A simple, perfect fall veggie side dish.  It makes a perfect vegetarian and vegan side dish for Thanksgiving too! You can even go simpler and just do these basic Roasted Brussels Sprouts without the cranberries and pecans, and they will still be awfully tasty.

Serves 4 


1 16oz bag of brussels sprouts
Olive oil
1/2 cup dried cranberries
1/2 cup chopped roasted pecans


Pre-heat oven to 400 degrees.

In a bowl toss brussels sprouts with olive oil, salt and pepper.  Transfer to a baking dish and bake for 30-35 minutes.

Turn oven off and take brussels sprouts out.  Add in cranberries and pecans and toss everything together.  Return to oven for 5 minutes or until cranberries are soft, then serve.


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