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Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons EVOO
- 1½ tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper
- ⅓ cup toasted pecan halves
- 2 tablespoons dried cranberries or pomegranate arils
- Fresh parsley leaves, for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the Brussels sprouts on the baking sheet and drizzle with the olive oil, balsamic, and honey.
- Sprinkle with the salt and several grinds of pepper, toss to coat, and spread evenly on the baking sheet.
- Roast for 20 to 30 minutes, or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
- Season to taste.
- Transfer to a serving dish and gently toss with the pecans and cranberries.
- Garnish with parsley and serve.