# Components:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Glaze
02 - 1/2 cup cranberry sauce (whole berry or jellied)
03 - 2 tablespoons balsamic vinegar
04 - 1 tablespoon maple syrup
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Topping
08 - 1/3 cup pecans, roughly chopped
09 - 1 tablespoon fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper. Arrange evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until Brussels sprouts are tender and golden brown.
04 - Combine cranberry sauce, balsamic vinegar, and maple syrup in a small saucepan over low heat. Stir until glaze is smooth and warmed through, about 3 to 4 minutes.
05 - Toast pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant.
06 - Transfer roasted Brussels sprouts to a large bowl. Pour the warm cranberry glaze over and toss gently to coat.
07 - Arrange Brussels sprouts on a serving platter, sprinkle with toasted pecans and parsley, and serve immediately.
