Roasted Brussels Sprouts with Pecans and Cranberries

///Roasted Brussels Sprouts with Pecans and Cranberries

Roasted Brussels Sprouts with Pecans and Cranberries

This is an exceptionally tasty dish fit for a celebration meal. Roasting the Brussel Sprouts till crisp takes away the sulfur odor and taste.


2 cups fresh Brussels sprouts
1/4 cup fresh cranberries
4 Tbsp coconut oil or Ghee
1/2 teaspoon Himalayan salt
1/4 cup pecans
1 Tbsp Lemon Juice
Few sprigs of rosemary (optional)


1. Preheat oven to 375° F.
2. Wash and trim the ends from the Brussels sprouts. Remove dark outer leaves and cut them in half.
3. Melt coconut oil, putting half in baking dish.
4. Place the Brussels sprouts in a baking dish and sprinkle coconut oil and salt.
5. Bake the them, cut side down, for 18 minutes.
6. Remove them from oven, mix in cranberries.
7. Top with pecans and a few sprigs of rosemary.
8. Bake for an additional 12 minutes.
9. Place the roasted Brussels sprouts mixture in a bowl, top with lemon juice.
10. Serve.

Makes 2- 3 Servings

More Recipes and Information

Brussels Sprouts SaladEasy and delicious!
Brussels Sprouts, Not Just For the Holidays

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By | 2017-11-29T16:38:25+00:00 December 14th, 2015|Recipes, Vegetables|0 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

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