These easy balsamic roasted Brussels sprouts with pecans and cranberries are crispy and flavourful with an added crunch. Perfect for a healthy meal or holiday gathering. The ultimate vegan and gluten-free vegetable side dish!
Brussels sprouts used to get a bad rap. I remember turning my nose up to them as a kid, do you? As I got older, I learned how to prepare them in ways that totally changed my mind and now they’re one of my favourite vegetables.
If you’re on the fence about Brussels sprouts, I have a feeling that this recipe can change your mind as well! Not only will you be enjoying a delicious new side dish, you’ll be enjoying a healthy, plant-based one too. And it all comes together on one pan, what’s easier than that?
About This Recipe:
It’s common for roasted Brussels sprouts to be served with bacon or pancetta, but I wanted to swap that out for something a little more nutritious. In fact, I adapted this recipe from Ina Garten’s Balsamic Roasted Brussels Sprouts recipe, but instead of meat, I added pecan halves. They provide healthy fats and get toasted in the oven which adds a nice crunch.
I also added fresh cranberries, which add a tangy, festive flavour to the recipe too. You can feel free to omit these if you like, but I recommend you don’t!
This recipe is super versatile. It’s a great healthy side dish for your weeknight meals, but it also makes an easy dish to bring to holiday gatherings. The vegan and gluten-free guests will thank you!
You could also prepare a pan of these Brussels sprouts during your weekly meal prep and add them to nourish bowls or salads throughout the week.
Tips for Roasting Brussels Sprouts:
Don’t skimp on olive oil. Fat shouldn’t be feared! Not only are the fats from olive oil the healthy fats we need, they also help us absorb fat-soluble vitamins from the Brussels sprouts and cranberries. Not to mention fat adds flavour, making eating our vegetables much more delicious!
Spread the Brussels sprouts evenly on your pan. This helps them get crispy, which is exactly what we want. If the Brussels sprouts are piled on top of one another, they will steam instead and won’t be crisp.
Add some of the Brussels sprout leaves that fall off when cutting to the sheet pan for roasting. The thin leaves become browned and crisp, which adds flavour, texture and crunch to the dish!
Similar Recipes You’ll Love:
- Autumn Kale Salad with Maple Balsamic Vinaigrette
- Creamy Butternut Squash & Sweet Potato Soup
- Baked Sweet Potato Fries with Curry Mayo
If you make these balsamic roasted Brussels sprouts, don’t forget to share a photo with me on Instagram! If you like my recipes, be sure to follow my Pinterest page where I pin healthy food inspiration daily.
Balsamic Roasted Brussels Sprouts (with Pecans & Cranberries)
- 1 1/2 pounds Brussels sprouts trimmed and sliced in half through the core
- 1/2 cup pecan halves optional
- 3/4 cup fresh cranberries optional
- 3 tbsp olive oil
- 1/2 tsp pepper
- 1/2 tsp sea salt
- 1 tbsp balsamic vinegar
Preheat oven to 400F. Place the Brussels sprouts, pecan halves and cranberries on a sheet pan. Add the olive oil, salt and pepper and toss it all together in the pan. Spread everything out in one single layer.
Roast the Brussels sprouts for 20 to 30 minutes until they're tender and browned and the pecans are toasted. Toss once during roasting, about halfway through.
Remove from the oven and drizzle with balsamic vinegar, then toss again. Serve and enjoy!