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Balsamic Roasted Brussels Sprouts (with Pecans & Cranberries)

Course Side Dish
Cuisine American, Vegan, Vegetarian
Keyword Gluten-Free, plant-based, roasted brussels sprouts, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Author hannahmageerd


  • 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!