Brussels Sprouts with cherries and pecans

This recipe is SO good, I dare doubters of these tiny little cabbages to try it. Dried cherries, pecans, and brussels sprouts come together, tossed in a lemon vinaigrette dressing. The crispy sprouts are combined with the tart cherries and rich pecans...The textures, the flavors....I love it so much, just give me a bowl of this for dinner! It is SOOO easy to make, also very little clean up, and most importantly, it's addictive!

Prep Time: 10 minutes Yield: 4 cups

Heat oven to 450 degrees.


16 ounces fresh brussels sprouts, sliced 1/4 inch thick (also allow some of the singular petals that come off to be included....when roasted they are a paper thin charred yummy bite). Some recipes call for "shaving" the sprouts, I prefer not to use a mandoline on small items, but instead cut them very thin.

1/3 - 1/2 cup olive oil (or vegetable oil)

1 teaspoon salt

1/4 cup fresh lemon juice

1 teaspoon white pepper

dash red pepper flakes (optional)

Place olive oil, salt, lemon juice, and peppers in a gallon zip locked bag. Seal bag and gently blend ingredients. Add in the sprouts. Toss to coat.

To the bag, add 1 cup dried cherries or cranberries, and

1 cup chopped pecans or other nuts

Ensure all ingredients are coated with the vinaigrette.

On a parchment lined baking sheet, spread out ingredients into a single layer. Bake for 20 minutes, remove from oven, toss and stir sprouts, then return to oven for another 20-25 minutes.

Serve this as a hearty side dish, or on top of greens for a warm salad.


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