Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Amidst all of the holiday dishes and desserts, don’t forget to eat your veggies!
Roasted to perfection and finished with a pinch of sweetness from cranberries and candied pecans, these roasted Brussels sprouts are a delicious addition to any winter meal.
Roasted Brussels Sprouts with Candied Pecans and Cranberries
- Servings:
- 6-8
Ingredients
- 3 Tbsp. olive oil
- 1 ½ lbs. of Brussels sprouts, cut in half
- 1 Tbsp. unsalted butter
- 1 ½ cups pecans
- 1/3 cup packed light brown sugar
- ¾ cup dried cranberries
- Balsamic glaze
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Add the olive oil to a large frying pan or rondeau pot over high heat and cook the Brussels sprouts for 7-8 minutes moving them around occasionally using a spoon until well caramelized.
- Season with salt and pepper and bake in the oven at 400°F for 20 minutes.
- In the meantime, add some butter to a medium-size saucepan over low heat and stir in the pecans until coated in the melted butter.
- Next, stir in the brown sugar and cook for 6-8 minutes or until it caramelizes and coats the pecans.
- Transfer them to a parchment-lined sheet tray and spread out.
- Once the Brussels sprouts are finished cooking, toss them with the cranberries and candied pecans and drizzle on balsamic glaze, if desired.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
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