Pecan Cranberry Brussels Sprouts

Pecan Cranberry Brussels SproutsPecan Cranberry Brussels Sprouts

By Kimberly Olson

4 Servings

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


  • 1 bag of Brussels Sprouts, halved and ends removed
  • 1 Tbsp. grapeseed or coconut Oil, at room temp
  • 1 Tsp. black Pepper
  • 1 Tsp. sea Salt
  • ¼cup Pecans, chopped
  • ¼cup dried Cranberries


  1. Preheat oven to 400°F and grease a glass baking dish. Place the Brussels sprouts in a single layer.
  2. Drizzle the oil on top and toss gently to coat evenly. Season with pepper and salt.
  3. Bake for 20 minutes and remove from the oven. Flip the Brussels sprouts over and top with pecans and cranberries.
  4. Bake for an additional 10 minutes or so until tender on the inside. I like to test one out and make sure they’re not too tough still.

Pecan Cranberry Brussels Sprouts