Description
This healthy holiday side dish brings together roasted Brussels sprouts, tart cranberries, and buttery toasted pecans for a festive, midlife-friendly recipe.
Ingredients
1 1/2 lbs. Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tbsp fresh orange juice
1/2 cup fresh or frozen cranberries
1/2 cup pecans, roughly chopped
Sea salt and black pepper, to taste
Optional: 1-2 teaspoons maple syrup for a light holiday gloss
Instructions
1. Preheat and prep: Heat your oven 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Season the Brussels sprouts: Toss the halved sprouts with olive oil, salt, pepper, and the fresh orange juice. The citrus brightens the bitterness and adds a subtle holiday aroma.
3. Roast until caramelized: Spread the sprouts in a single layer and roast for 20 minutes. They should be golden on the edges and starting to crisp.
4. Add the cranberries: Scatter the cranberries over the pan and roast for another 8-10 minutes. They’ll soften and burst slightly.
5. Toast the pecans: In the last 5 minutes of roasting, sprinkle the pecans on top so they warm and deepen flavor without burning.
6. Optional maple finish: If you want a touch of holiday sweetness, drizzle 1-2 teaspoons of maple syrup over the hot sprouts and toss gently.
7. Serve warm.