Go Back

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.
Course Side Dish
Cuisine gluten-free, vegan, vegetarian
Keyword brussels sprouts, cranberries, pecans
Servings 3
Author Diana Herrington


  • 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


  • 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.