Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.
Roasted Brussels Sprouts with Pecan and Cranberries
1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed
3 tablespoons olive oil
1 teaspoon allspice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup toasted chopped pecans
1/2 cup fresh cranberries
1 tablespoon fig balsamic vinegar
Preheat oven to 400 degrees F.
Place trimmed Brussels sprouts, olive oil, allspice, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking dish, top
with pecans. Place on center oven rack.
Roast in the preheated oven for 30 minutes, shaking pan every 5 to 7 minutes for even browning. Top with cranberries roasting another 10 minutes. Drizzle with vinegar. Serve immediately.