Balsamic Roasted Brussels Sprouts with Pecans & Cranberries
Ingredients
- 1½ lbs brussels sprouts
- ½ cup raw pecans (roughly chopped)
- ⅓ cup dried cranberries
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- pinch of salt & black pepper
Instructions
- Preheat the oven to 400 degrees. Prep the brussels sprouts by removing the outer leaves, cutting the stem end off, and slicing them lengthwise.
- Place all of the brussels sprouts on a large baking sheet, then add the olive oil and balsamic vinegar. Season with a pinch of salt and pepper, then toss everything together to coat.
- Roast for 20 minutes, then add the chopped pecans and toss together. Roast for another 5-10 minutes, until the brussles are turning brown, and the pecans are slightly toasted.
- When done roasting, remove from the oven and transfer to a serving bowl. Add the cranberries, toss, and serve!
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