Yield: 3 cups

Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey

Roasted Brussel Sprouts are truly fantastic when they're roasted right. (Be sure to take a peek at all my tips in the post above.) Mmmmmm ... and dried cranberries, crunchy pecans, and sweet-spicy honey make them even more irresistible!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Prep Time 5 minutes

Cook Time 13 minutes

Total Time 18 minutes

Ingredients

1 pound Brussel sprouts, stems removed and halved (quartered if they're really large – see note)
1 1/2 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup dried cranberries
1/4 cup coarsely broken pecans
1 1/2 tablespoons Mike's Hot Honey (see FAQs above for alternatives)

Instructions

Preheat oven to 475°F. Line a large baking sheet with parchment paper. If you've rinsed your Brussel sprouts, be sure to pat them dry so they're not damp, or they won't roast as well.
Toss Brussel sprouts with 1 tablespoon oil (reserving 1/2 tablespoon), salt, and black pepper. Make sure that the sprouts are evenly coated with oil, and that the seasonings are distributed throughout. (You can do this in a bowl, but I always do it directly on the parchment-lined baking sheet.) Separate out and reserve any loose leaves.
Spread the Brussel sprouts out on the baking sheet so they aren't piled on top of each other, turning them all flat-side down to get a really good sear.
Roast the Brussel sprouts for about 10 minutes. Then stir in the cranberries, pecans, and reserved loose leaves, spreading everything back out across the baking sheet.
Return pan to the oven and continue roasting for 3-4 minutes longer, until the Brussel sprouts have toasty, browned, roasted spots and are somewhat tender but not overcooked or mushy inside.
Transfer to a serving bowl, toss with Hot Honey and remaining 1/2 tablespoon oil, and serve immediately.

Notes

Brussel sprout size: There can be a lot of variety in the size of Brussel sprouts. I prefer to choose smaller ones when possible. If your sprouts have a mixture of sizes, the most important thing when cutting them is to keep all the pieces relatively similar in size, so that they all roast in the same amount of time. Cut very large ones in quarters, if needed.

Doubling recipe: I often double this recipe, and it's very easy to make larger batches to serve a crowd. Just be sure to grab extra baking sheets if needed, rather than piling the Brussel sprouts up or overcrowding them, which could lead to them steaming more than actually roasting and caramelizing.

Make-ahead tips: You can stem and cut your Brussel sprouts up to a day or two in advance and store them in the fridge. You can also measure out your cranberries and pecans and keep them in a baggie, so the recipe comes together effortlessly when you're ready to cook.

Nutrition Information:

Yield:

6 servings

Serving Size:

1/2 cup
Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 121mgCarbohydrates: 16gFiber: 3gSugar: 11gProtein: 2g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.