I love brussels sprouts. Seriously I could eat them every day. Sometimes I find this funny because until about two years ago I loathed brussels sprouts. You couldn’t pay me enough money to eat brussels sprouts. A couple years ago, everything changed. I didn’t realize I’d been eating them wrong. Steamed brussels sprouts are still in my no-go category. Roasted brussels sprouts on the other hand are like little bites of heaven. These cranberry pecan brussels sprouts combine sautéing and roasting to help the cranberry pop.
I’ve made brussels sprouts at least 15 different ways, but I always roasted them. I’m tempted to try some of these shaved brussels sprout salads, but we will see. These cranberry pecan brussels sprouts are sautéed then roasted in an orange maple glaze for the perfect holiday side dish! I made mine for my family’s Thanksgiving and convinced even my most skeptical relatives to try them. Almost everyone is now team brussels sprouts! Even my nieces tried them after I said brussels sprouts are “baby cabbages.” For some reason, baby in front of a vegetable makes it more appealing to children. See baby carrots.
- 2 lbs brussels sprouts
- 2 tbls olive oil or ghee
- 1 1/2 cups fresh cranberries
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 2 tbls orange juice
- 2 tbls maple syrup
- 2/3 cup pecans halves
- Preheat oven to 400 degrees.
- Halve and remove outer leaves from the brussels sprouts.
- Heat olive oil or ghee in a large flat bottom skillet.
- Toss in brussels sprouts and cranberries.
- Stir to coat evenly and season with salt and pepper.
- Once cranberries start to pop, add in orange juice and maple syrup.
- Spread sprouts mixtures onto a rimmed baking sheet.
- Roast in the oven for 35-40 minutes. Stir at about 20 minutes.
- Remove from oven and toss in pecans.