Side Dish: United States – Cider-Roasted Brussels Sprouts with Cranberry-Pecan Gremolata
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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 (3.75 ml) kosher salt 1 / 2 tsp (2.5 ml) 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 (5 ml) Dijon mustard
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
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 (30 ml) 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 (15 ml) 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.
Show original 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.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.