pecan cranberry brussels sprouts

Pecan Cranberry Brussels Sprouts

Pecan Cranberry Brussels Sprouts is my attempt to recreate an appetizer I had at Wild Blue Yonder Brew Pub in Castle Rock, Colorado.
Last summer I met six friends at Wild Blue Yonder for a socially distanced lunch on the patio. Three of us ordered the Fried Brussels Sprouts appetizer for our meals. Delicious! We agreed it would make a great side dish for the holidays.  It contained fried Brussels sprouts, candied pecans, dried cranberries, and a tasty sauce called red wine gastrique. 
I’d never heard of gastrique, so I googled it. According to, gastrique is “a thick syrupy sauce created by reducing caramelized sugar and wine or vinegar.” Since I’m always looking for shortcuts in my RV kitchen, I decided to substitute my favorite tasty sauce for the gastrique. Venice Olive Oil’s Molto Denissimo is like a traditional balsamic reduction. One of these days, I’ll try making this with a gastrique, but in the meantime, this was a great substitution. Stay tuned! 
This recipe is built on my Balsamic Brussels Sprouts recipe. I roasted the Brussels sprouts instead of frying them. After roasting, I placed them on serving plates, sprinkled on candied pecans and dried cranberries, and drizzled Venice Olive Oil’s Molto Denissimo Balsamic over the creation. I’ve tried this with several different kinds of pecans. My favorites are Sahale Snacks Maple Pecans and Kirkland Praline Pecans from Costco.

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.

Serves: 2


  • 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.



  1. Mary, this looks amazing! It couldn’t have better ingredients. Stay tuned. Molly’s “kitchen magic” is about to get into trouble.

  2. I made this a couple nights ago and my whole family loved it! They thought the Brussels/pecans/cranberry combo was odd at first but after tasting they agreed that I should make it again. Super flavorful!

  3. Marylin Warner

    Mary, when we were in ZOOM and talked about this dish, I took a lot of notes. So I made it on Saturday with Pralines and added some finely chopped red onions (because I love onions). You have shared so many spectacular recipes, but I think this one is my very favorite one! Thank you.


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