Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted Brussels sprouts with pecans, dried cranberries, and a balsamic glaze topped with Parmesan. Crispy, sweet, and savory in balance. A festive vegetable side for holidays or any meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped
- 1 tablespoon thick balsamic vinegar*
- ⅓ cup finely grated Parmesan Cheese and/or a few thin pats of butter
- Salt and pepper, to taste (use flaky sea salt if you have it)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 564mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 877mg
- Calcium
- 164mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 564MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.