A Historical Overview
Brussels sprouts, named after the city in Belgium, have been cultivated in Europe since the 16th century. They became a popular winter vegetable due to their ability to withstand cold weather. Cranberries, native to North America, were historically harvested by Indigenous peoples and later embraced by settlers for their tart flavor and long storage life. Pecans, another native American nut, were widely used in Southern cooking. Today, combining these three ingredients into a festive roasted medley captures the essence of seasonal cooking and brings both Old World and New World traditions together on the Thanksgiving table.
Roasted Brussels Sprouts with Cranberries & Pecans – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Roasted Brussels Sprouts with Cranberries & Pecans recipe is crisp, colorful, and festive—the perfect Thanksgiving side dish. The Brussels sprouts are roasted until golden and caramelized, then tossed with tart cranberries and crunchy pecans for a beautiful mix of textures and flavors. A drizzle of maple syrup ties it all together, making this dish a sweet, savory, and nutty holiday favorite. Quick and easy to prepare, it’s a crowd-pleaser that adds both elegance and nutrition to your menu.
Ingredients
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1 ½ lbs Brussels sprouts, trimmed and halved
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2 tbsp olive oil
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Salt and pepper to taste
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½ cup dried cranberries
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½ cup pecans, toasted
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2 tbsp maple syrup
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1 tsp balsamic vinegar (optional)
Instructions
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Preheat oven to 400°F (200°C).
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Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet.
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Roast for 20–25 minutes, stirring halfway, until golden brown and tender.
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Remove from oven and toss with cranberries, pecans, and maple syrup.
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Optional: add a splash of balsamic vinegar for extra flavor.
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Serve warm and enjoy!
Notes
Use fresh cranberries instead of dried for extra tartness
Substitute walnuts or almonds for pecans if desired
Double the recipe for larger gatherings.
FAQs
1. Can I make this recipe ahead of time?
Yes, roast the Brussels sprouts a day before and reheat in the oven. Add cranberries, pecans, and maple syrup right before serving for best flavor.
2. Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will add a tart, juicy bite. Roast them for 5–7 minutes with the Brussels sprouts to soften.
3. How do I keep Brussels sprouts from getting soggy?
Make sure not to overcrowd the pan—spread them out in a single layer so they roast instead of steam.
