I confess, I hate Brussels sprouts. It’s not my fault. I’m pretty sure I have the gene that makes cabbage and Brussels sprouts taste bitter. But since I know that they’re really good for me, I still buy them when they’re in season, ever searching for the magic preparation that will make them my friend. I found it for my nemesis cauliflower, so I’m convinced I’ll crack the code for this too.
I was hoping these would come out crispy and caramelized. I realized as they were roasting that the moisture from the cranberries was steaming them. So, not the exact result I had envisioned but they were a big hit with my recipe tasters.
If you have nut allergies, used toasted pepitas (pumpkin seeds) instead of pecans.
- 28 ounces Brussels sprouts, fresh
- 8 ounces whole cranberries, fresh
- 2 ounces pecans (1/2 cup), raw
- 1/4 cup extra-virgin olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon orange extract
- Preheat oven to 400 degrees F.
- If sprouts are still on the stalk, twist to remove or use a sharp paring knife. Use only the smallest sprouts that are very firm. Remove any funky leaves.
- Wash and drain Brussels sprouts and cranberries. Slice Brussels sprouts in half. Add to a large oven-safe baking dish with the drained cranberries.
- Whisk olive oil, maple syrup, and orange extract. Drizzle over the Brussels sprouts and cranberries and mix well, tossing to coat. Sprinkle with sea salt and cracked black pepper.
- 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 the pecans (or pepitas) 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.