Give Now

Earth Eats: Real Food, Green Living

Roasted Brussels Sprouts With Cranberries And Toasted Pecans

Keep this recipe in mind when you're planning your Thanksgiving feast.

Brussel Sprouts with cranberries and pecans

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.

Roasted Brussels Sprouts With Cranberries And Toasted 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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Wash and drain Brussels sprouts and cranberries. Slice Brussels sprouts in half. Add to a large oven-safe baking dish with the drained cranberries.
  4. 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.
  5. 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.
  6. Meanwhile, toast the pecans (or pepitas) in a dry skillet over low-medium heat until toasted. Turn off and let sit.
  7. Sprinkle nuts or seeds over the Brussels sprouts before serving.

Stephanie Weaver

Stephanie Weaver is a writer and wellness advocate who lives in San Diego. Her specialty is remaking recipes with healthy ingredients: low-sodium, gluten-free and migraine-friendly. She has a Master's in public health in nutrition education from the University of Illinois. Visit her blog Recipe Renovator.

View all posts by this author »

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media