Sweet, savory, tangy, with a little crunch…this dish is so so good.

Balsamic Brussels Sprouts with Cranberries & Pecans

  • Difficulty: easy
  • Print

A delicious side, great salad topping, or addition to a whole grain bowl!


  • 2 1/2 pounds Brussels sprouts; halved and/or quartered (depending on size)
  • 1 medium-sized red onion; halved and cut into 1/4″ strips
  • Drizzle of olive oil
  • 1/3 cup really good, aged balsamic vinegar (or look for reduced balsamic vinegar)
  • 6 slices proscuitto
  • 1/2 cup pecans; chopped
  • 1/3 cup dried cranberries (unsweetened, if possible)
  • Salt and pepper


  1. Preheat oven to 400 degrees. Toss Brussels sprouts and onion chunks with a healthy drizzle of olive oil. Sprinkle with salt and pepper.
  2. Roast on a greased baking sheet for 20-25 minutes, tossing every 10 minutes or so.
  3. In an ungreased pan, heat pecans over medium heat. Stirring frequently to prevent nuts from getting burnt. Remove from heat.
  4. In same ungreased pan, fry up slices of proscuitto and place on pieces of paper towel to soak up some excess oil. Once cooled, crumble into small pieces.
  5. Once cooled, toss sprouts with balsamic, roasted pecans, cranberries, crumbled proscuitto, and salt and pepper to taste. Enjoy dish cool or warm!

REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: