Roasted Brussels Sprouts With Toasted Pecans And Cranberries

roasted brussels sprouts with toasted pecans and cranberries display image  fd1d941f
roasted brussels sprouts with toasted pecans and cranberries display image fd1d941f

roasted brussels sprouts with toasted pecans and cranberries, roasted butternut squash with fresh sage and crispy garlic, and mushroom farro ?? the sprouts are honestly the STAR of this meal. here’s how i made them: ⬇️

1lb brussels sprouts, rinsed, trimmed, and halved, tough outer leaves removed
1 large shallot, thinly sliced
juice from 1/2 a lemon
salt and pepper
generous drizzle of olive oil
1/2 cup chopped pecans, toasted
handful of dried cranberries
•preheat oven to 400°. prepare sprouts and toss them with the rest of the ingredients (minus pecans and cranberries) in a large bowl. pour mixture into a cast iron skillet and bake for about 30 minutes, stirring halfway through. while sprouts are cooking, toast pecans in a pan over medium high heat for a few minutes, tossing them until fragrant. be careful not to burn them! once brussels sprouts are done, top them with toasted pecans and dried cranberries✨

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