I made this yummy side dish for Thanksgiving this year that I am pretty excited about! It was a big hit so I thought it would be a good time to share on the blog in case you are starting to plan your Christmas dinners! It’s easy to make, filled with fresh + seasonal eats and it’s packed full of flavor. I’ve never really cooked with cranberries before so this was a first for me, I enjoyed it and I like their flavor combined with the sprouts and pecans. Not to mention Brussels sprouts are my absolute favorite, so any excuse to cook a new dish with them in it, I’m game!
How To:
- Preheat oven to 400*
- Wash 28 oz. fresh Brussels sprouts and cut them in half, removing any funky leaves. Add them to a large oven-safe baking dish with 8 oz. rinsed cranberries.
- Whisk 1/4 cup olive oil, 1 tsp. maple syrup, and 1/2 tsp orange extract in a bowl. Drizzle over the Brussels sprouts and cranberries and mix well – tossing to coat. Sprinkle with sea salt and cracked black pepper to taste.
- Roast for 15 minutes, stir. Roast for another 15 minutes, stir. Taste to see if they are tender enough. If not, roast another 5-10 minutes.
- Meanwhile, toast 1/2 cup pecans in a dry skillet over low-medium heat until toasted. Turn off and let sit.
- Sprinkle nuts or seeds over the Brussels sprouts before serving
recipe a la Recipe Renovator
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1 Comment
It was yummy and can you please make it for Christmas Dinner?