My neighbor took one bite and came asking for the recipe

As the golden hues of autumn paint the Midwestern landscape, our kitchens come alive with the comforting aroma of seasonal fare. This recipe for roasted Brussels sprouts with toasted pecans and dried cranberries is one such dish that brings warmth to our hearts and tables. Passed down through generations and adapted with modern touches, it combines the earthy flavors of Brussels sprouts with the sweet-tart notes of cranberries and the nutty crunch of pecans. It’s a dish that reminds us of the simpler times, when family gathered around the dinner table, sharing stories and laughter. Perfect for a weeknight meal or a festive holiday spread, this dish is bound to make everyone feel at home.
These roasted Brussels sprouts pair beautifully with a variety of dishes. They complement a hearty roast chicken, succulent pork tenderloin, or even a simple, juicy steak. Add a side of creamy mashed potatoes or a warm, crusty artisan bread to round out the meal. For a lighter option, serve alongside a wild rice pilaf or a fresh mixed greens salad with a tangy vinaigrette. No matter the occasion, these Brussels sprouts will be a delightful addition to your table.
Roasted Brussels Sprouts with Toasted Pecans and Dried Cranberries
Servings: 4-6 servings
Ingredients
1 1/2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and black pepper, to taste