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–+ servings

Brussels Sprouts with Pecans and Cranberries

Teresa Ambra
Tasty way to prepare Brussels sprouts that removes the excessively bitter taste. This recipe has crunch, texture and flavor with the addition of pecans and dried cranberries. Brussels Sprouts with Pecans and Cranberries is healthy, low calorie, gluten free and vegan.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Veggie Side Dish/Casserole
Cuisine American
Servings 8

Ingredients
  

  • 2 lbs. Brussels sprouts washed, bottoms trimmed off and halved lengthwise
  • 1/4 to 1/3 cup olive oil
  • garlic powder to taste
  • pepper to taste
  • Himalayan pink sea salt to taste
  • 1/3 cup chopped pecans
  • 1 cup dried cranberries
  • 3 tbsp. sugar

Instructions
 

  • Place water and sugar in a large saucepot and bring to a boil.
  • Wash Brussels sprouts and trim ends from bottom.
  • Cut in half lengthwise.
  • Add to boiling water and allow sprouts to stay in water about 3 minutes.
  • The water will probably not come to a boil.
  • This blanching allows the Brussels sprouts to pop in color before baking.
  • Drain Brussels sprouts.
  • Grease or oil a 9x13” glass baking dish.
  • Place Brussels sprouts into prepared dish.
  • Brush with olive oil then sprinkle very generously with salt, pepper and garlic powder.
  • Bake at 350 and stir every 10 minutes until the sprouts have roasted for about 30 minutes.
  • Add cranberries and pecans and stir to combine.
  • Bake an additional 5-10 minutes or until heated through.

Notes

NOTE: Some of the outer leaves will brown up during baking time adding crunch and texture to the dish.
Recipe adapted from Whole Foods Market.
© Can’t Stay Out of the Kitchen
Keyword brussels sprouts, gluten free, side dish
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