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+ servings
baking sheet covered in roasted brussels sprouts
5 from 4 votes

Roasted Brussels Sprouts


Course Side Dish, Vegetable
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
6
Easy Roasted Brussels sprouts with pecans and cranberries make a delicious and simple side dish.

Ingredients
  

  • 1 pound brussels sprouts trimmed
  • 2-3 tablespoons olive oil or canola oil
  • ½ teaspoon sea salt
  • ½ teaspoon coarse black pepper
  • 1 cup whole pecans
  • ½ cup dried cranberries

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Place ½ cup of dried cranberries in a cup of hot water and set aside. (this gives the dried cranberries a little plump)
  • Toss together brussels sprouts, oil, salt, and pepper. Spread evenly on the prepared baking sheet.
  • Roast for 15 minutes. Remove the pan from the oven, stir, and add the pecans and cranberries (drain the cranberries before adding) and cook for 5 minutes more or until the pecans are lightly toasted.

Nutrition

Calories: 219kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 213mg | Potassium: 362mg | Fiber: 5g | Sugar: 9g | Vitamin A: 579IU | Vitamin C: 64mg | Calcium: 43mg | Iron: 2mg

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