Cranberry-Orange Glazed Brussels Sprouts With Pecans
These roasted Brussels sprouts with cranberries and pecans have a buttery orange-maple glaze. Perfect for Thanksgiving because they travel well and taste great at room temperature!
Ingredients
- 2 pounds Brussels sprouts trimmed and halved (about 1-1/2 pounds once they are trimmed)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup unsweetened dried cranberries
- ½ cup fresh orange juice
- 1 teaspoon grated orange zest
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsalted butter
- ½ cup pecans toasted and roughly chopped
- Flaky sea salt for serving
Instructions
- Preheat oven to 425 degrees F. Place Brussels sprouts on rimmed baking pan. Add oil, kosher salt and pepper and toss until well combined. Arrange sprouts cut side down. Roast 20 to 25 minutes or until deeply browned and tender.
- Meanwhile, place cranberries, orange juice, orange zest, maple syrup and vinegar in small saucepan. Heat to simmer over medium heat. Cook 6 to 8 minutes or until cranberries are plump and liquid is reduced and syrupy. Remove from heat and stir in butter.
- Transfer Brussels sprouts to serving bowl. Add cranberry-orange glaze and toss until well combined.
- Sprinkle with pecans and flaky salt and serve.
Calories: 183kcal, Carbohydrates: 20g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 313mg, Potassium: 405mg, Fiber: 4g, Sugar: 12g, Vitamin A: 721IU, Vitamin C: 80mg, Calcium: 49mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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