Roasted Brussels Sprouts with Pecans and Cranberries
This roasted Brussels sprouts dish is exceptionally tasty, fit for a celebration meal. Roasting the Brussel sprouts till crisp takes away the sulfur odor and taste. Adding the cranberries and pecans takes it to a whole other level for a special meal.
Servings 3
Ingredients
- 2 cups fresh Brussels sprouts
- 1/4 cup fresh cranberries
- 4 Tbsp coconut oil
- 1/2 tsp Himalayan salt
- 1/4 cup pecans
- 1 Tbsp lemon juice
- few sprigs fresh rosemary optional
Instructions
- Preheat the oven to 375° F.
- Wash and trim the ends from the Brussels sprouts. Remove dark outer leaves and cut them in half.
- Melt coconut oil, putting half in baking dish.
- Place the Brussels sprouts in a baking dish and sprinkle coconut oil and salt.
- Bake them, cut side down, for 18 minutes.
- Remove them from the oven, mix in cranberries.
- Top them with pecans and a few sprigs of rosemary.
- Bake for an additional 12 minutes.
- Place the roasted Brussels sprouts mixture in a bowl, and top with lemon juice.
- Serve your delicious roasted Brussel sprouts with your meal.
Notes
Learn about the special superfoods in this recipe: Cranberries, Brussels Sprouts, Pecans, Lemons, and Himalayan Salt