Ingredients

The following ingredients have 8 Servings
  • 2 lbs. Brussels sprouts (washed, bottoms trimmed off and halved lengthwise)
  • 1/4 to 1/3 cup olive oil
  • garlic powder (to taste)
  • pepper (to taste)
  • Himalayan pink sea salt (to taste)
  • 1/3 cup chopped pecans
  • 1 cup dried cranberries
  • 3 tbsp. sugar

Instruction

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