Can I use fresh cranberries instead of dried?

Using fresh cranberries is not recommended as they are much tartier and can overwhelm the dish's balance. Dried cranberries add a beneficial sweetness.

Is there a vegan version of this recipe?

Yes, to make it vegan, simply ensure that your balsamic vinegar is vegan and omit any non-vegan ingredients.

Can I make this recipe ahead of time?

Absolutely! Prepare the Brussels sprouts and pecans ahead of time. Just toss them all together right before roasting.

How do I reheat leftovers?

Reheat leftovers in the oven at 350°F (175°C) until warmed through for crispy results.

What are some other ways to customize this recipe?

You can add other vegetables, spices, or different nuts to personalize this dish according to your taste!

Alton Brown Brussels Sprouts With Pecans And Cranberries

Ingredients

Scale

1.5 pounds of Brussels sprouts
1 cup of pecans, roughly chopped
1 cup of dried cranberries
3 tablespoons of olive oil
Salt and pepper to taste
2 tablespoons of balsamic vinegar
2 cloves of garlic, minced

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Instructions

Preheat your oven to 400°F (200°C).
Trim off the ends of the Brussels sprouts and cut them in half.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
Transfer the seasoned Brussels sprouts to a baking sheet, ensuring they are spread out evenly.
Roast for about 20-25 minutes until crispy and browned.
Add the chopped pecans in the last 5 minutes of roasting.
Remove from oven and stir in dried cranberries and balsamic vinegar.
Serve warm.

Notes

To ensure even cooking, cut the Brussels sprouts into similar-sized pieces. Avoid overcrowding the baking sheet.

Author: Chef Rita
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 15g
Sodium: 100mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg