Best Thanksgiving Brussels Sprouts
I love this time of year, from all the fall colors, decorations, vacations, and, of course, food! Every other year I host my family for Thanksgiving. This year we are not hosting so I am tasked with bringing a side dish to my in-law’s house. Sure, I could bring the same dish year-to-year, but I absolutely love trying something new! I actually had the opportunity to try out a new Brussels Sprouts recipe at a Friendsgiving first. Ya’ll, it was delicious! I’ve made it before but added some festive cranberries and pecans. Game changer. And so pretty too!
Best Thanksgiving Brussels Sprouts
Ingredients
- 1 lb Brussels Sprouts, ends trimmed and outer leaves removed
- 1 tbsp Olive Oil
- 1/4 cup Cranberries
- 1/4 cup Pecans
- 1 tbsp Balsamic Vinegar
- 1/2 tbsp Maple Syrup
- Salt and Pepper
Cooking Directions
- Preheat oven to 400F. Cut Brussel sprouts in half and rinse thoroughly. Toss with olive oil then spread out into a single layer on a nonstick baking pan. Cook in oven for 15 minutes, stir, then cook for another 10 minutes. While they cook, mix the balsamic vinegar and maple syrup together in a small bowl.
- Once Brussels sprouts are lightly browned, remove from oven. Toss with pecans, cranberries, and salt and pepper to taste. Pour into a shallow serving dish. Drizzle the balsamic vinegar and maple syrup on top. If desired, lightly sprinkle with shredded Parmesan or Romano cheese. Enjoy!
- Optional: For a slight twist, I like to squeeze the juice of a quarter lemon on top. It gives it a refreshing taste and cuts back on the sweetness if you prefer it that way!
