Candied Pecan Brussels Sprouts are a fun and festive “green” side dish for your holiday table. Brussels Sprouts are roasted in olive oil and garlic, then tossed with brown sugar, pecans, and dried cranberries. They’re cooked until caramelized and crispy…and so tasty you won’t believe they’re vegetables.
Why KJ Loves
Candied Pecan Brussels Sprouts
I love how this is such a fun and flavorful spin on roasted brussels sprouts! The addition of cranberries and pecans that get roasted and candied along with the sprouts takes this recipe to the next level. Don’t let this side dish fool you – it can easily become the star of the show!
How To Prepare Brussels Sprouts
Wash the brussels sprouts. Then, pull off any leaves that look wilted or damaged. Slice off the bottom end of each brussels sprout and cut them in half. If your brussels sprouts are particularly large, you can even cut them into quarters.
If you want to save time the day you’re serving the roasted brussels sprouts, you can chop the veggies a day in advance and keep them refrigerated. This is especially helpful for Thanksgiving and Christmas when you are preparing a bunch of other dishes.
Dress Up Your Veggies
The holidays call for festive flavors and splashes of bright red color. Here are some delicious ingredients to dress up your brussels sprouts.
Olive oil & salt
These two ingredients help to tone down the slightly bitter flavor of the brussels sprouts.
Freshly chopped or pre-minced
Pecans or walnuts add a delightful crunch. I personally prefer pecans!
The sugar adds a hint of sweetness and a smooth glaze to the brussels sprouts.
Bright, dried cranberries add bursts of flavor and complement the brussels sprouts and nuts.
Roasting Your Candied Pecan Brussels Sprouts
Roasting brussels sprouts is another way to mellow out the bitterness of the vegetable and leave you with a delicious, caramelized flavor.
Here’s how to do it.
01) Arrange the brussels sprouts on a baking sheet, drizzle with olive oil, and cover with seasoned salt and garlic. Toss to combine.
02) Roast for 20 minutes, remove from the oven, and toss with brown sugar, pecans, and cranberries.
03) Bake your candied pecan brussels sprouts for another 25-30 minutes, or until the brussels sprouts are caramelized, avoiding any burning.
Serving Candied Pecan Brussels Sprouts
One of the challenges on Thanksgiving day is timing—so many of the classic dishes need time in the oven. It’s normal to get overambitious with your schedule and struggle to fit everything in.
Candied pecan brussels sprouts are a perfect dish for this holiday because they still taste delicious at room temperature. So if you need to use that last 45 minutes for another dish, go for it!
But don’t wait too long to serve these perfectly glazed brussels sprouts. If you cool them and then reheat them, they’ll lose their crispiness.
These candied roasted brussels sprouts also would taste amazing with some cooked bacon bits sprinkled on top right before serving.
Dig in and enjoy this savory and sweet “green” side.
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