Roasted Brussels Sprouts with Dried Cranberries and Pecans

Roasted Brussel Sprouts with Dried Cranberries and Pecans

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 4

Featuring green brussels sprouts and dark red cranberries, this colorful dish makes a perfect side for a Christmas dinner. Baking the brussels sprouts on a preheated baking sheet ensures they turn out nicely caramelized, which brings out their natural sweetness.

Ingredients:

  • 1 1/2 lb. (750 g) brussels sprouts, trimmed and halved lengthwise
  • 2 shallots, thinly sliced
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 cup (1 oz./30 g) dried cranberries
  • 1/2 cup (4 fl. oz./125 ml) water
  • 2 Tbs. sherry vinegar or Champagne vinegar
  • 1/2 cup (2 oz./60 g) pecans, toasted and coarsely chopped

Directions:

  • Preheat an oven to 425°F (220°C). Line a baking sheet with aluminum foil and place in the oven while it is preheating.
  • In a large bowl, toss together the brussels sprouts, shallots and olive oil, and season with salt and pepper.
  • Carefully remove the hot baking sheet from the oven and add the brussels sprouts in a single layer. Transfer the sprouts to the oven and roast until tender and crispy, 20 to 25 minutes, stirring once about halfway through the cooking time.
  • Meanwhile, in a small saucepan over medium-high heat, combine the cranberries and water and bring to a gentle simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the liquid is slightly syrupy and the cranberries are rehydrated, about 10 minutes. Stir in the vinegar and remove from the heat.
  • In a large bowl, combine the brussels sprouts and cranberry mixture and toss to combine. Transfer to a serving platter, season with a few grindings of pepper and sprinkle the pecans on top. Serve immediately. Serves 4.
  • Williams Sonoma Test Kitchen