Roasted Brussels sprouts with fresh cranberries and toasted pecans
Ingredients
- 28 ounces Brussels sprouts fresh
- 8 ounces cranberries (whole) fresh
- 2 ounces pecans (1/2 cup), raw (omit for migraine diet, can sub toasted pepitas)
- 1/4 cup olive oil (extra virgin)
- 1 tbsp maple syrup (omit for Whole30® diet)
- 1/2 tsp orange extract (omit for migraine diet)
Instructions
- Preheat oven to 400F/200C/gas mark 6.
- If sprouts are still on the stalk, twist to remove or use a sharp paring knife. Use only the smallest sprouts that are very firm. Remove any funky leaves.
- Wash and drain Brussels sprouts and cranberries.
- Slice Brussels sprouts in half. Add to a large oven-safe baking dish with the drained cranberries.
- Whisk olive oil, maple syrup, and orange extract (if using). Drizzle over the Brussels sprouts and cranberries and mix well, tossing to coat. Sprinkle with sea salt and cracked black pepper.
- Roast for 15 minutes, stir. Roast for another 15 minutes, stir. Taste to see if they are tender enough. If not, roast another 5-10 minutes.
- Meanwhile, toast the pecans (or pepitas) in a dry skillet over low-medium heat until toasted. Turn off and let sit.
- Sprinkle nuts or seeds over the Brussels sprouts before serving.