Why You’ll Love This Recipe
- Perfect Flavor Combination: The deep, savory taste of the meat pairs beautifully with the slight bitterness of Brussels sprouts, the sweetness of cranberries, and the crunch of pecans.
- Colorful Presentation: The vibrant green Brussels sprouts, red cranberries, and golden-brown pecans create a visually appealing dish.
- Nutrient-Packed: Loaded with fiber, protein, and healthy fats, this dish is both nourishing and delicious.
- Versatile: Great for holiday feasts but easy enough for weeknight dinners.
Ingredients
- 12 oz Brussels sprouts, ends trimmed and yellow leaves removed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 4 oz cooked and chopped beef
- 1 cup pecans
- ½ cup dried cranberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Brussels Sprouts: Preheat your oven to 400°F (200°C). Slice the Brussels sprouts in half and toss them with olive oil and salt until well coated.
- Roast the Brussels Sprouts: Arrange them cut-side down on a baking sheet and roast for about 25 minutes, turning them over during the last 5-10 minutes for even browning.
- Cook the Beef: While the Brussels sprouts roast, cook the beef in a skillet over medium heat until browned and slightly crispy. Drain any excess fat and chop into bite-sized pieces.
- Toast the Pecans: Reduce the oven temperature to 350°F (175°C). Spread the pecans on a baking sheet and toast for about 5 minutes, watching closely to prevent burning.
- Soak the Cranberries: Place dried cranberries in a bowl and cover with hot water for about 10 minutes, then drain.
- Assemble the Dish: In a large bowl, combine the roasted Brussels sprouts, cooked beef, toasted pecans, and soaked cranberries. Toss everything together, adding a little extra olive oil if needed.
Servings and Timing
- Servings: About 4 servings
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Nut Substitutes: Try walnuts, pine nuts, or almonds instead of pecans.
- Different Dried Fruits: Swap cranberries for dried cherries, raisins, or apricots.
- Extra Seasoning: Add a pinch of garlic powder, smoked paprika, or red pepper flakes for a deeper flavor.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes, spreading evenly on a baking sheet.
FAQs
What makes this dish great for the holidays?
The mix of roasted Brussels sprouts, savory meat, crunchy pecans, and sweet cranberries brings a festive touch to any holiday table.
Can I make this recipe ahead of time?
Yes! Roast the Brussels sprouts and cook the beef a day in advance. Store separately, then reheat and assemble before serving.
How can I make this dish more filling?
Add cooked quinoa, farro, or wild rice to turn this side dish into a hearty main course.
Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries are tart, so you may want to roast them with a bit of honey or maple syrup to soften the flavor.
What’s the best way to get crispy Brussels sprouts?
Roast them at a high temperature (400°F or 200°C), spread them out on the baking sheet, and avoid overcrowding to ensure crispiness.
Can I add cheese to this dish?
Absolutely! Crumbled feta, goat cheese, or shaved Parmesan would all be delicious additions.
How do I prevent pecans from burning?
Keep an eye on them while toasting and remove them from the oven as soon as they become fragrant and slightly darker.
Can I make this dish without nuts?
Yes! Try using sunflower seeds or pumpkin seeds for a nut-free crunch.
Is this dish good cold?
Yes, it works well as a cold salad too. Just drizzle with a bit of balsamic glaze or extra olive oil before serving.
What proteins can I use instead?
You can substitute the beef with other cooked meats or even plant-based alternatives for a different take on this dish.
Conclusion
This roasted Brussels sprouts dish is a delicious, hearty side that combines savory, sweet, and crunchy elements in perfect balance. Whether you’re serving it for a holiday meal or a simple dinner, it’s sure to be a hit!
Print
Roasted Brussels Sprouts with Beef, Pecans, and Cranberries
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This roasted Brussels sprouts dish is a flavorful and festive side that combines crispy, caramelized sprouts with savory beef, toasted pecans, and sweet dried cranberries. The balance of textures and flavors makes it a standout addition to any meal, especially during the holiday season.
Ingredients
- 12 oz Brussels sprouts, ends trimmed and halved
- 2 tbsp olive oil
- ¼ tsp salt
- 4 oz cooked and chopped beef
- 1 cup pecans
- ½ cup dried cranberries
Instructions
- Prepare the Brussels Sprouts – Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil and salt.
- Roast the Brussels Sprouts – Place them cut-side down on a baking sheet. Roast for 25 minutes, flipping them during the last 5-10 minutes for even browning.
- Cook the Beef – While sprouts roast, cook beef in a skillet over medium heat until browned and crispy. Drain excess fat and chop into bite-sized pieces.
- Toast the Pecans – Lower oven temperature to 350°F (175°C). Spread pecans on a baking sheet and toast for about 5 minutes, watching closely.
- Soak the Cranberries – Place cranberries in a bowl, cover with hot water for 10 minutes, then drain.
- Assemble the Dish – Combine roasted Brussels sprouts, cooked beef, toasted pecans, and cranberries in a large bowl. Toss together, adding extra olive oil if needed.
Notes
- Nut Alternatives – Swap pecans for walnuts, almonds, or pine nuts.
- Dried Fruit Variations – Use dried cherries, raisins, or apricots instead of cranberries.
- Extra Seasoning – Add garlic powder, smoked paprika, or red pepper flakes for more flavor.
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating – Warm in a 350°F (175°C) oven for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
