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Cranberry Pecan Roasted Brussel Sprouts in a white bowl

Cranberry Pecan Roasted Brussel Sprouts

Jennie Duncan
The perfect way to serve Brussel sprouts. I love the flavors in this Cranberry Pecan Roasted Brussel Sprouts. It's the perfect side dish recipe. 
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 219 kcal


  • 1 pound Brussel sprouts
  • 2 tablespoons oil
  • ¼ teaspoon salt
  • teaspoon pepper
  • ½ teaspoon thyme (dried)
  • ½ teaspoon rosemary (dried
  • 1 cup pecans
  • ½ cup dried cranberries


  • Preheat oven to 400 degrees and prepare a baking sheet with nonstick cooking spray. 
  • Slice Brussel sprouts in half and place them in a mixing bowl. Toss to coat in oil then season and toss to coat again. 
  • Place Brussel sprouts on your prepared baking sheet face down. Bake for 20 minutes then remove from oven.
  • Add pecans and dried cranberries to your Brussel sprouts and place back into the oven for 10 minutes and then serve.


Cooking Tip:

Don’t lay Brussel sprouts on top of each other while baking to keep them from getting soggy.


Sodium: 116mgCalcium: 43mgVitamin C: 65mgVitamin A: 579IUSugar: 9gFiber: 5gPotassium: 362mgCalories: 219kcalSaturated Fat: 1gFat: 17gProtein: 4gCarbohydrates: 17gIron: 2mg
Keyword Cranberry Pecan Roasted Brussel Sprouts
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