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A close-up photo of Candied Pecan Brussels Sprouts.

Candied Pecan Brussels Sprouts

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


5 from 1 review

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 6 servings 1x


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.


  • 2 lb brussels sprouts, trimmed and halved or quartered depending on size
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon seasoned salt
  • 1 tablespoon garlic, chopped
  • 1 cup pecans 
  • ⅓ cup brown sugar 
  • ½ cup dried cranberries


  1. Preheat oven to 400 degrees. Arrange the brussels sprouts on a baking sheet, drizzle with olive oil, seasoned salt and garlic and toss to combine. 
  2. Roast for 20 minutes, remove from the oven, add on the brown sugar, pecans and cranberries and gently toss to coat. 
  3. Bake for another 25-30 minutes, or until the brussels sprouts are caramelized, avoiding any burning. 
  4. Serve immediately and enjoy!


  • Pecans or walnuts can be used for this recipe.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Roasting


  • Serving Size: 1
  • Calories: 321
  • Sugar: 16.3g
  • Sodium: 295mg
  • Fat: 21.9g
  • Carbohydrates: 30.4g
  • Fiber: 8.5g
  • Protein: 7.8g
  • Cholesterol: 0mg

Keywords: Candied Pecan Brussels Sprouts

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