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- 1 lb Brussels sprouts, trimmed and halved - 1 cup cranberries, fresh or frozen - 2 tablespoons olive oil - 1 tablespoon maple syrup - 1 teaspoon balsamic vinegar - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup pecans, roughly chopped - 1/4 cup crumbled feta cheese (optional) - Fresh thyme for garnish Brussels sprouts are small but mighty. They are packed with nutrients and flavor. I love using one pound for this dish. You can easily find fresh Brussels sprouts in the fall. If you cannot find fresh ones, frozen will work too. Cranberries add a nice touch of sweetness and tartness. You need one cup, and they can be fresh or frozen. Always wash fresh cranberries before use. For the dressing, I use basic ingredients that you likely have at home. Two tablespoons of olive oil will help coat the sprouts and cranberries well. One tablespoon of maple syrup gives a sweet contrast. A teaspoon of balsamic vinegar adds a lovely tang. Seasoning is key. Use half a teaspoon of salt and a quarter teaspoon of black pepper. You can adjust these to your taste. For garnish, I love adding chopped pecans for crunch. Use about a quarter cup, and you can toast them lightly. If you want an extra touch, add crumbled feta cheese. Use a quarter cup if you like cheese. Finally, fresh thyme adds a nice herbal note. It also looks pretty on the plate. This mix of flavors and textures makes this dish a hit at any meal. 1. Preheat your oven to 400°F (200°C). This step is key for roasting. 2. Trim and halve the Brussels sprouts. Wash them to remove any dirt. 3. If using fresh cranberries, rinse them. If frozen, there is no need to thaw. 1. In a large bowl, combine the halved Brussels sprouts and cranberries. 2. Drizzle 2 tablespoons of olive oil over the mix. Add 1 tablespoon of maple syrup and 1 teaspoon of balsamic vinegar. 3. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the mix. 4. Toss everything together. Make sure all pieces get a nice coating. 1. Spread the mixture out in a single layer on a baking sheet lined with parchment paper. This helps with even cooking. 2. Roast in the oven for 20-25 minutes. Stir halfway through for even roasting. 3. In the last 5 minutes of roasting, add 1/4 cup of chopped pecans. This will toast them lightly and add crunch. 4. Once done, remove from the oven. You can sprinkle crumbled feta cheese if you want. Finish with fresh thyme for a nice touch. To make sure your Brussels sprouts turn out tender and caramelized, follow these steps: - Trim and Halve: Start by trimming off the tough ends and halving each sprout. This helps them cook evenly. - Roasting Time: Roast for 20-25 minutes. Stir halfway to avoid burning and ensure even cooking. - Check for Doneness: They should be golden brown and fork-tender when done. For the cranberries, I suggest roasting them as well. This brings out their sweetness and adds a nice pop of flavor. - Spread Evenly: Make sure cranberries are spread out on the baking sheet. This helps them roast instead of steam. - Watch for Popping: Cranberries will pop when they cook. This is a good sign! Adjusting seasoning can really change the dish. Here’s how to do it: - Taste as You Go: Start with the salt and pepper. You can always add more, but you can’t take it out! - Herbs and Spices: Try adding rosemary or a pinch of cinnamon for warmth. Thyme works great too. Don’t hesitate to experiment with flavors. Your taste buds will thank you! A great-looking dish makes your meal even better. Here are some fun ideas: - Serving Suggestions: Serve in a large bowl for family style, or plate individually for a fancy touch. - Vibrant Garnishes: Use fresh thyme on top for color. You can also sprinkle some feta cheese for a creamy finish. Remember, we eat with our eyes first! Making your dish visually appealing will impress everyone. {{image_2}} You can change nuts and cheese in this recipe. Instead of pecans, try walnuts or almonds. Both add great crunch. If you want a different cheese, goat cheese works well. It brings a tangy flavor that pairs nicely. You can also switch up sweeteners. If you prefer honey, use that in place of maple syrup. For vinegars, apple cider vinegar makes a tasty swap for balsamic vinegar. Each change brings a new twist to the dish. For vegan options, skip the feta cheese. Use nuts or seeds to add protein. You can also use plant-based sweeteners to keep it vegan. If you need gluten-free adjustments, this recipe is already gluten-free. Just ensure your ingredients are certified gluten-free. For low-carb diets, skip the maple syrup. You can use a low-carb sweetener. This keeps the dish tasty and healthy. This dish pairs well with roasted meats like chicken or turkey. It also fits well with grain dishes like quinoa or rice. For a vegetarian meal, serve it with a hearty salad or pasta. When plating, use a large, white plate to make the colors pop. Place the Brussels sprouts in the center and sprinkle extra cranberries on top. Adding fresh thyme leaves gives a lovely touch. This makes the dish look as good as it tastes! You can keep your Harvest Brussels Sprouts with Cranberries in the fridge for up to four days. Make sure you store them in an airtight container. This keeps them fresh and tasty. Glass or plastic containers with tight lids work best. You can also use a resealable plastic bag if you press out the air. To enjoy this dish later, you can freeze it. Let the dish cool completely first. Then, place it in a freezer-safe container. You can also use heavy-duty freezer bags. Be sure to remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. For reheating, take the dish out of the freezer and let it thaw in the fridge overnight. To heat it, place the dish in an oven set to 350°F (175°C) for about 20 minutes. This keeps the flavors and texture just right. If you're in a hurry, you can microwave individual portions for about two to three minutes. Brussels sprouts are small but mighty. They are low in calories and high in fiber. A one-cup serving has about 38 calories and 3 grams of fiber. This helps keep your gut happy. They are also rich in vitamins C and K. Vitamin C boosts your immune system. Vitamin K helps with blood clotting and bone health. Brussels sprouts contain antioxidants too. These protect your cells from damage. Eating Brussels sprouts may even lower the risk of certain cancers. Overall, they make a great addition to any meal. Yes, you can prepare this dish ahead of time. Start by trimming and halving the Brussels sprouts. You can mix the sprouts and cranberries with oil and seasonings. Place them in an airtight container in the fridge. When you are ready to cook, just spread them on the baking sheet. This saves time on busy days. If you want, you can roast them in the morning. Enjoy them cold or warm later. If you cannot use pecans, don't worry! Almonds and walnuts are great options. They add a nice crunch too. You can also try sunflower seeds or pumpkin seeds. Both seeds give a tasty twist. For a nut-free version, use seeds only. Just chop them roughly before adding. These substitutes will still taste amazing in the dish! This recipe combines Brussels sprouts and cranberries for a tasty dish. You learned how to prepare, mix, and roast these ingredients to get the best texture and flavor. Tips on variations help you customize it to your liking. I recommend trying different nuts, sweeteners, or serving suggestions for exciting flavors. Remember, proper storage keeps your leftovers fresh. Use this guide to impress family and friends with your new skills. Enjoy your cooking journey and happy eating!

Harvest Brussels Sprouts with Cranberries

Elevate your fall side dish game with this delicious harvest Brussels sprouts with cranberries recipe! Perfectly roasted Brussels sprouts combined with tart cranberries and a touch of maple syrup make for a vibrant and tasty addition to any meal. Drizzle with olive oil and toss in some pecans and feta for extra flavor! Click through to explore this easy recipe and bring seasonal flavors to your table tonight.
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1 cup fresh or frozen cranberries

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup pecans, roughly chopped

1/4 cup crumbled feta cheese (optional)

Fresh thyme for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the halved Brussels sprouts and cranberries.

      Drizzle the olive oil over the Brussels sprouts and cranberries, followed by the maple syrup and balsamic vinegar.

        Sprinkle the salt and black pepper over the mixture. Toss everything together until well coated.

          Spread the mixture out in a single layer on a baking sheet lined with parchment paper.

            Roast in the preheated oven for 20-25 minutes, stirring halfway through, or until the Brussels sprouts are tender and caramelized.

              In the last 5 minutes of roasting, add the chopped pecans to the baking sheet to toast them lightly.

                Once done, remove from the oven and sprinkle with crumbled feta cheese if desired, and garnish with fresh thyme.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4