Happy (almost) Thanksgiving! This Brussels sprouts recipe with red onion, dried cranberries, pecans, and balsamic, has been a staple at our thanksgiving table over the last 10 years. It’s a great alternative to green bean casserole if allergies (or preferences) preclude you from partaking in the traditional thanksgiving green veggie side. On top of being delicious, it also happens to be gluten free and vegan so great for everyone at the function.
Now, this recipe will create delicious sprouts, but we recommend measuring some of the ingredients with your heart. Run out of room for sprouts on your pans? Use less! Really love dried cranberries, load up on ’em! One of my favorite things about cooking veggies is there’s no right amount of “doneness”, they just need to end up tasting good to you and your crew. That being said, I’m a crispy Brussels sprouts gal, I want a little crunch on my sprouts…see photo below. So I check the bottoms of them and keep them in oven until I see that crispy golden bottom. Highly recommend a bite of this on your fork + a bite of sweet potato casserole all in one. Enjoy!
Balsamic Roasted Brussels sprouts with red onion, cranberries, and pecans
A perfect mix of flavors and textures to add to your Thanksgiving table (or weeknight dinner!)
Ingredients
- 2 bags Brussels sprouts, halved
- 1/2 red onion, sliced in strips
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar, more to taste
- salt and pepper, to taste
- drizzle balsamic glaze, optional*
Instructions
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Preheat the oven to 425 degrees F and spray two baking sheets with oil or nonstick spray of choice
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Slice Brussels sprouts in half length wise and add to a large bowl
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Slice half a red onion into thin strips and add to the bowl with the sprouts
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Add olive oil, salt, and pepper to the veggies and, with clean hands, mix to coat the veggies evenly
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Pour the veggies evenly onto your two baking sheets and flip each sprout half to be flat side down (it's worth it, promise!) and spread the onions out amongst the sprouts
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Place both baking sheets in the oven and set a timer for 20 minutes
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At 20 minutes, switch baking sheet positions in the oven and set another timer for 10-20 minutes, depending on your oven. We want the bottoms of the sprouts to be crispy and golden brown (this is a preference, feel free to do more or less time!).
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Meanwhile, add a drizzle of olive oil to a large saute pan and heat over low heat. Add the pecans and heat for about 5 mins, stirring consistently, until they are slightly aromatic.
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Remove the veggies from the oven and add to the large saute pan with the pecans, dried cranberries, and balsamic vinegar and mix to combine and heat evenly
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Once the mixture is warmed pour into serving bowl of choice and drizzle with optional balsamic glaze. Enjoy with thanksgiving dinner!
Recipe Notes
*you can buy a balsamic glaze at the store, or use this recipe if desired!
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here and/or tag @raynorstrengthandnutrition on Instagram. Happy Roasting!
