• Prep Time 5 min
  • Total 30 min
  • Servings 6
  • Ingredients 7

Ingredients

  • 2 bags frozen Brussels sprouts with sea salt & cracked pepper, thawed
  • 1 tablespoon olive oil
  • 1/2 cup fresh whole cranberries
  • 2 ounces pecan halves, toasted
  • 1 1/2 tablespoons real maple syrup
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon real vanilla extract

Instructions

  • Step

    1

    Preheat oven to 400°F. Drizzle a rimmed metal sheet pan with olive oil.

  • Step

    2

    Toast pecan halves in a dry skillet over medium heat until lightly golden and fragrant.

  • Step

    3

    Toss the thawed Brussels sprouts in the olive oil before popping into the oven for 15 to 20 minutes. Once they start turning golden, remove and add the 1/2 cup of fresh cranberries.

  • Step

    4

    Return the pan to the oven and continue to roast for 5 to 8 additional minutes. When the berries start to pop, pull them out of the oven.

  • Step

    5

    Remove the roasted Brussels sprouts and cranberries with a spatula, and transfer them to a bowl. Add the toasted pecans.
  • Step

    6

    In a small bowl, combine the maple syrup, balsamic vinegar and vanilla. Whisk to combine and pour over the sprouts and pecans. Toss to coat. Taste and season with salt and black pepper if needed.