Description
A hearty dish featuring roasted Brussels sprouts, tender beef, crunchy pecans, and sweet cranberries.
Ingredients
Scale
- 12 oz Brussels sprouts, ends trimmed, yellow leaves removed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 4 slices beef, cooked and chopped
- 1 cup pecans
- ½ cup dried cranberries
Instructions
- Preheat oven to 400 F.
- Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, olive oil, and salt. Toss to combine.
- Place Brussels sprouts on a baking sheet, cut side down.
- Roast in the oven for about 25 minutes. Turn them over for even browning during the last 5-10 minutes.
- Line a separate baking sheet with foil. Add beef slices in one layer and bake at 400 F for about 20 minutes.
- Drain excess fat from beef and slice into small bites.
- Line another baking sheet with parchment paper. Add pecans in one layer and toast for about 5 minutes in the oven at 350 F.
- Soak dried cranberries in hot water for about 10 minutes and then drain.
- In a large bowl, combine roasted Brussels sprouts, warm beef, toasted pecans, and soaked cranberries. Toss together.
Notes
- For added flavor, drizzle with balsamic glaze made from balsamic vinegar and honey or brown sugar.
- Use high-quality aged balsamic vinegar for a richer taste.
- Consider white balsamic vinegar for brightness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 407
- Sugar: 12 g
- Sodium: 312 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 14 mg
Keywords: Brussels Sprouts with Beef, Pecans, and Cranberries, Thanksgiving side dish, healthy side dish