Description
Crispy, caramelized Brussels sprouts get a festive twist in this irresistible side dish. Tossed with golden butter, toasted pecans, and sugar-free dried cranberries, it’s the perfect sweet-savory combo that brings color and crunch to your table—holiday or not.
Ingredients
1½ pounds Brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper, to taste
3 tablespoons unsalted butter
½ cup chopped pecans
¼ cup sugar-free dried cranberries
Optional: 1 teaspoon apple cider vinegar for a bright finish
Instructions
Preheat oven to 400°F (200°C).
Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast for 25–30 minutes, stirring halfway, until crispy and browned on the edges.
Meanwhile, toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
In the same skillet, melt butter, then stir in cranberries and toasted pecans. Let it bubble for 1–2 minutes.
Toss roasted Brussels sprouts in the cranberry pecan butter. Add a splash of vinegar if using. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 230 / Serving
- Fat: 19g / Serving
- Carbohydrates: 7g / Serving
- Fiber: 4g / Serving
- Protein: 4g / Serving