Roasted Brussels Sprouts with Dried Cranberries and Pecans
Featuring green brussels sprouts and dark red cranberries, this colorful dish makes a perfect side for a Christmas dinner. Baking the brussels sprouts on a preheated baking sheet ensures they turn out nicely caramelized, which brings out their natural sweetness.
Ingredients
- 1 1/2 lb. (750 g) brussels sprouts, trimmed and halved lengthwise
- 2 shallots, thinly sliced
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup (1 oz./30 g) dried cranberries
- 1/2 cup (4 fl. oz./125 ml) water
- 2 Tbs. sherry vinegar or Champagne vinegar
- 1/2 cup (2 oz./60 g) pecans, toasted and coarsely chopped
Directions
Preheat an oven to 425°F (220°C). Line a baking sheet with aluminum foil and place in the oven while it is preheating.
In a large bowl, toss together the brussels sprouts, shallots and olive oil, and season with salt and pepper.
Carefully remove the hot baking sheet from the oven and add the brussels sprouts in a single layer. Transfer the sprouts to the oven and roast until tender and crispy, 20 to 25 minutes, stirring once about halfway through the cooking time.
Meanwhile, in a small saucepan over medium-high heat, combine the cranberries and water and bring to a gentle simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the liquid is slightly syrupy and the cranberries are rehydrated, about 10 minutes. Stir in the vinegar and remove from the heat.
In a large bowl, combine the brussels sprouts and cranberry mixture and toss to combine. Transfer to a serving platter, season with a few grindings of pepper and sprinkle the pecans on top. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
