Side Dish: United States – Cider-Roasted Brussels Sprouts with Cranberry-Pecan Gremolata

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

1 1 / 2 lb / 680 g Brussels sprouts, trimmed and halved
1 small shallot, thinly sliced
3 tbsp (45 ml) olive oil, divided
3 / 4 tsp kosher salt
1 / 2 tsp freshly ground black pepper
1 / 3 cup (35 g) pecans, toasted and chopped
1 / 3 cup (40 g) dried cranberries, roughly chopped
2 tbsp (8 g) flat-leaf parsley, finely chopped
Zest of 1 small orange
1 tbsp (15 ml) apple cider vinegar
1 tsp Dijon mustard

Instructions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
Toss Brussels sprouts and shallot with 2 tablespoons olive oil, salt, and pepper. Spread cut-side down on the sheet and roast 20–25 minutes, flipping once, until deeply caramelized and tender.
While sprouts roast, combine pecans, cranberries, parsley, and orange zest in a small bowl to make the gremolata.
Whisk remaining 1 tablespoon olive oil with apple cider vinegar and Dijon; season to taste with a pinch of salt and pepper.
Transfer hot sprouts to a serving bowl, toss with the vinaigrette, then fold in the cranberry-pecan gremolata. Serve warm.