Roasted Brussels Sprouts with Candied Pecans and Cranberries
A delightful combination of roasted Brussels sprouts, candied pecans, and dried cranberries, all brought together with a drizzle of tangy balsamic dressing.
Ingredients
- 3 Tablespoons Olive Oil
- 1½ lbs. Brussels Sprouts cut in half, outer leaves removed, and core cut out
- ¼ cup sliced shallots
- 1 Tablespoon butter
- 1 cup pecans chopped
- 1/3 cup light brown sugar
- ¾ cup dried cranberries
- Salt and pepper to taste
- 2-3 Tablespoons Kraft Balsamic Vinaigrette
Instructions
- Preheat oven to 400° (F).
- Place prepared Brussels Sprouts in a large bowl. Add sliced shallots, salt, and pepper. Drizzle with olive oil. Gently toss to coat.
- Place the Brussels sprouts and shallot mixture, in a single layer, on a rimmed baking sheet, making sure all the Brussels sprouts are cut side down.
- Bake in a preheated oven for 15–20 minutes, until fork tender, and golden brown around the edges.
- In the meantime, melt the butter in a medium sauce pan over low heat. Stir in pecans until coated in the melted butter.
- Stir in the brown sugar and cook 6–8 minutes, or until it caramelizes and coats the pecans.
- Transfer the pecans to a parchment-lined baking sheet, spreading them out, slightly cool.
- Once Brussels sprouts are finished cooking, place them in a serving dish. Toss with dried cranberries and candied pecans. Drizzle with Balsamic dressing and serve.
Nutrition
Serving: 1g
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