Cranberry Pecan Brussels Sprouts Recipe

Brussels sprouts: These small, leafy green vegetables are the star of the dish, offering a slightly bitter and nutty flavor when roasted.

Olive oil: Used to coat the brussels sprouts for roasting, adding a rich, fruity flavor and helping them caramelize.

Dried cranberries: These add a sweet and tart contrast to the savory brussels sprouts, enhancing the overall flavor profile.

Toasted pecans: Provide a crunchy texture and a rich, buttery taste that complements the other ingredients.

Salt: Enhances the natural flavors of the brussels sprouts and other ingredients.

Black pepper: Adds a mild heat and depth of flavor to the dish.

To ensure your brussels sprouts roast evenly and achieve that perfect caramelization, make sure they are spread out in a single layer on the baking sheet. Overcrowding the pan can cause them to steam rather than roast, which will prevent them from getting that desirable crispy texture. If needed, use two baking sheets to give them enough space.

• brussels sprouts - Substitute with broccoli florets: Broccoli florets provide a similar texture and can be roasted to achieve a comparable flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting vegetables.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, making them a suitable replacement.

• toasted chopped pecans - Substitute with toasted chopped walnuts: Walnuts have a similar crunch and nutty flavor, making them a good alternative to pecans.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness and can be used in the same amount.

• Allow the brussels sprouts to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled brussels sprouts to an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 3-4 days.
• To reheat, spread the brussels sprouts on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This helps maintain their crispy texture.
• If you prefer to use a microwave, place the brussels sprouts in a microwave-safe dish and cover with a microwave-safe lid or plate. Heat on high for 1-2 minutes, stirring halfway through.
• For freezing, spread the cooled brussels sprouts on a baking sheet in a single layer and place in the freezer for about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• To reheat from frozen, preheat your oven to 375°F (190°C). Spread the frozen brussels sprouts on a baking sheet and roast for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can thaw the brussels sprouts in the refrigerator overnight before reheating them in the oven or microwave as mentioned above.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the texture and flavor of the dish.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Add the leftover brussels sprouts and stir occasionally for about 5-7 minutes until they are heated through. This method can help re-crisp the brussels sprouts while keeping the cranberries and pecans intact.

• Microwave Method: Place the leftover brussels sprouts in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, checking and stirring halfway through. This is the quickest method but may slightly soften the brussels sprouts.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover brussels sprouts in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps to re-crisp the brussels sprouts while keeping the cranberries and pecans crunchy.

• Oven: Used to roast the brussels sprouts at a high temperature to achieve a tender and caramelized texture.

• Mixing bowl: Essential for tossing the brussels sprouts with olive oil, salt, and black pepper to ensure even coating.

• Baking sheet: Provides a flat surface to spread the brussels sprouts in a single layer for even roasting.

• Measuring spoons: Necessary for accurately measuring the olive oil, salt, and black pepper.

• Knife: Used to trim and halve the brussels sprouts for uniform cooking.

• Cutting board: Provides a safe and stable surface for trimming and halving the brussels sprouts.

• Spatula: Handy for tossing the roasted brussels sprouts with dried cranberries and toasted pecans.

• Serving dish: Used to present the finished dish attractively and keep it warm until serving.

Pre-trim the brussels sprouts: Buy pre-trimmed and halved brussels sprouts from the store to save prep time.

Use pre-toasted pecans: Purchase toasted pecans instead of toasting them yourself.

Batch roasting: Roast a larger batch of brussels sprouts and store leftovers for quick reheating.

Pre-measure ingredients: Measure out the olive oil, salt, and black pepper ahead of time.

Quick mix: Toss brussels sprouts with olive oil and seasonings directly on the baking sheet to save on dishes.