Roasted Brussels Sprouts with Cranberries & Pecans
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The most delicious Brussels Sprouts! These have become a tradition in our home and we think you'll love them as much as we do!
Roasted Brussels Sprouts with Cranberries & Pecans
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Category
Sides
The Best Brussels Sprouts ever!
Author:Olivia's
Ingredients
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1 1/2 pounds fresh Brussels Sprouts
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3 Tbsp. Olivia’s Extra Virgin Olive Oil (Try Koroneiki)
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1/4 Tsp. Olivia's Norwegian Sea Salt
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1/8 Tsp. Pepper
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1 C Pecan Halves (toasted)
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1/2 C dried Cranberries
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1 Tbsp. Olivia’s Cranberry Pear Balsamic
Directions
Preheat the oven to 400° F and line a baking sheet with aluminum foil or parchment paper.
Wash and trim the ends from the Brussels Sprouts. Slice them in half from top to bottom.
In a large bowl, combine the trimmed Brussels Sprouts with Olivia’s Extra Virgin Olive Oil, Olivia's Norwegian Sea Salt, and pepper. Toss to coat the sprouts and arrange on the baking sheet. Roast for 20 to 30 minutes or until the sprouts are tender, with some crispy edges and some dark roasted outer leaves. Remove from the oven and toss with the pecans and dried cranberries and drizzle with Olivia’s Cranberry Pear Balsamic. Serve immediately.
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