Cranberry Pecan Brussels Sprouts

I LOVE brussels sprouts. It seems like everyone says their way of cooking them is the best. I personally like brussels sprouts when they’re a little soft on the inside but still have a bit of a crunch and then nice and crispy of the outside. This recipe has all of that and is festive for the holidays! I start by cutting the sprouts in half vertically, cut the tough ends off, and remove the outside leaves. You don’t want to eat that hard bottom and I like taking the outside leaves off because I feel like they aren’t quite as fresh. I put the sprouts in a baking dish, you could also use a cast-iron skillet if you want. Melt some vegan butter, or regular butter if you prefer, and pour over the sprouts. Pour the honey over top and mix everything together so the brussels sprouts are evenly coated. Next, I add some salt and pepper and I actually add a decent amount of salt. I feel like Brussels sprouts need a bit more salt than usual but add for your own tastes! Add the garlic and mix everything again.

I’ve found a new love for cranberries. I don’t know if I’ve ever actually just eaten straight up fresh cranberries but I tried them and fell in love. I love how tart they are. I usually cook my brussels sprouts with lemon but for the holidays I replaced the lemon with cranberries (for the most part). I’ll add the cranberries over the top of the sprouts as well as some halved pecans. I don’t mix everything at this point, I just leave the cranberries and pecans on top because when the cranberries begin to cook, they kind of burst and all the juices seep into the sprouts. I’ll finish the dish with some vegan parmesan and cover with tin foil. Place the dish in the oven preheated to 350°F for 30-35 minutes. This really depends on what size of sprouts you have. If they are small, maybe leave them in for 25-30, the ones I used were fairly large! Check them with a fork. If they are the tenderness that you like, remove the dish, add the juice from half a lemon, and place back in the oven, uncovered and on broil. Leave them in the oven on broil for 5-10 minutes depending on your oven and your desired crispness. Take out of the oven when the sprouts are nice and crispy and serve! 

10 cups Halved Brussels Sprouts

1/4 cup Melt Spread (vegan butter)

1/4 cup Honey

1 1/2 cup Fresh Cranberries

1 cup Halved Pecans

1/4 cup Vegan Parmesan

1 tbsp Minced Garlic

1/2 Lemon

Salt and Pepper to Taste

1. Preheat oven to 350°F

2. Cut 10 cups of brussels sprouts vertically, cut the tough ends off, and remove the outside leaves. Place in a baking dish or cast-iron skillet.

3. Melt 1/4 cup of vegan butter and pour over sprouts along with 1/4 cup of honey, 1 tbsp of garlic, salt and pepper, and mix well.

4. Add 1 1/2 of fresh cranberries, 1 cup of halved pecans, and 1/4 cup of vegan parmesan on top. 

5. Cover dish with tin foil and place in the oven for 30-35 minutes or until desired tenderness.

6. Remove from oven, add the juice of 1/2 a lemon, place back in the oven, uncovered and on broil for 5-10 minutes.

7. Remove from the oven when the sprouts are crispy on the outside and serve.