Brussels Sprouts with Pecans and Cranberries

🧂 Ingredients

• 2 lbs. Brussels sprouts

  washed, bottoms trimmed off and halved lengthwise
• 1/3 cup olive oil
• 1 tsp. garlic powder

  or to taste
• 1/2 tsp. ground black pepper

  or to taste
• 1 tsp. Himalayan pink sea salt

  or to taste
• 1/3 cup pecans

  chopped (measure after chopping)
• 1 cup dried cranberries
• 3 tbsp. granulated sugar

Instructions

• 1 Place water and sugar in a large saucepot and bring to a boil.
• 2 Wash Brussels sprouts and trim ends from bottom.
• 3 Cut in half lengthwise.
• 4 Add to boiling water and allow sprouts to stay in water about 3 minutes.
• 5 The water will probably not come to a boil.
• 6 This blanching allows the Brussels sprouts to pop in color before baking.
• 7 Drain Brussels sprouts in colander.
• 8 Grease or oil a 9x13” glass baking dish.
• 9 Place Brussels sprouts into prepared dish.
• 10 Brush with olive oil then sprinkle very generously with salt, pepper and garlic
  powder.
• 11 Bake at 350 and stir every 10 minutes until the sprouts have roasted for about
  30 minutes.
• 12 Add cranberries and pecans and stir to combine.
• 13 Bake an additional 5-10 minutes or until heated through.

Nutrition Info