Whole Roasted Brussels Sprouts with Pecans and Cranberries

Course: Side Dish
Cuisine: Christmas, North American, Thanksgiving, Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 servings
Calories: 162kcal
Author: Lord Byron's Kitchen
Properly roasting a vegetable is an art form.  Whole Roasted Brussels Sprouts with Pecans and Cranberries is simple enough, but it’s important to infuse lots of flavour to maximize the appreciation for the end result.
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Ingredients

  • 3 pounds brussels sprouts, ends trimmed and washed
  • 1 large onion, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 tablepoons olive oil
  • 1 cup pecans, roughly chopped
  • 1/2 cup dried cranberries

Instructions

  • Preheat the oven to 350 degrees.  
  • Add all of the ingredients to a large sheet pan, except the pecans, and cranberries.  Toss well to combine and coat.
  • Roast for 45 minutes.
  • Remove from oven, toss, and add the pecans, and cranberries.
  • Bake for 15 minutes.
  • Remove from oven and serve.

Nutrition

Calories: 162kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 267mg | Potassium: 595mg | Fiber: 6g | Sugar: 8g | Vitamin A: 20.6% | Vitamin C: 141.7% | Calcium: 6.8% | Iron: 12.9%