I love Brussels sprouts, but I realize not everyone does. My husband isn’t a big fan, even though he eats them without complaint. When I made Pecan Cranberry Brussels Sprouts, he said, “Wow! These cabbage balls are really good.” After my rave reviews, he even agreed to try them next time we make it to Wild Blue Yonder.
Active time: 5 Total time:25 to 35 minutes
Specialized One-Butt Kitchen Utensils
- A rimmed baking pan is needed to roast the Brussels sprouts. This Baking Pan with Rack also comes with a silicone pad for easier cleanup. The 9.5×13-inch pan is a perfect size for an RV oven.
- If you prefer to line your baking pan with Parchment Paper, this product comes precut in 9×13-inch sheets. You could use aluminum foil if you prefer.
- Brussels sprouts (medium size, enough for 2), trimmed and cut in half
- Extra virgin olive oil, enough to lightly cover Brussels sprouts, probably 2 or 3 tablespoons
- salt and pepper to taste
- a handful of candied or glazed pecans (or your favorite nuts)
- a handful of dried cranberries
- Molto Denissimo Balsamic or Traditional Balsamic
Preheat conventional oven to 400 degrees. For easier cleanup, place parchment paper, a silicone pad, or aluminum foil on a rimmed baking sheet.
Choose medium Brussels sprouts that are similar in size. To trim Brussels sprouts, cut off and discard the stem of each Brussels sprout, as well as any outer leaves that are discolored or wilted. Slice the Brussels sprouts in half vertically.
Place Brussels sprouts on the rimmed baking sheet and drizzle with olive oil. Add salt and pepper to taste. Toss the Brussels sprouts until they are coated with olive oil.
Arrange the Brussels sprouts, cut side down, evenly in the pan. Don’t overcrowd the pan. Cooking time will depend on the size of those tasty morsels, anywhere from 20 to 30 minutes. There’s no need to shake the pan or flip the veggies while they cook. Watch carefully after 15 or 20 minutes. They are done when some of the leaves start to look burnt and the underside is a golden brown.
To serve, place Brussels sprouts on a plate, sprinkle candied pecans and dried cranberries on top, then drizzle balsamic over them.