Description
A delicious mix of roasted Brussels sprouts, beef, pecans, and cranberries. This dish combines savory and sweet flavors for a satisfying meal.
Ingredients
Scale
- 12 oz Brussels sprouts, ends trimmed, yellow leaves removed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 4 slices beef, cooked and chopped
- 1 cup pecans
- ½ cup dried cranberries
Instructions
- Preheat oven to 400 F.
- Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, olive oil, and salt; toss to combine.
- Place Brussels sprouts on a baking sheet, cut side down.
- Roast in the oven for about 25 minutes, turning them over for even browning during the last 5-10 minutes.
- Line a separate baking sheet with foil and add beef slices in one layer.
- Bake the beef in the preheated oven at 400 F for about 20 minutes or until done.
- Drain beef of fat and slice into small bites.
- Line another baking sheet with parchment paper and add pecans in one layer.
- Toast pecans for about 5 minutes in the preheated oven at 350 F until darker in color.
- Soak dried cranberries in hot water for about 10 minutes; drain.
- In a large bowl, combine roasted Brussels sprouts, warm chopped beef, toasted pecans, and soaked cranberries; toss together.
- Add 1 tablespoon of olive oil if desired.
Notes
- For more flavor, drizzle with balsamic glaze or high-quality aged balsamic vinegar.
- Use your favorite balsamic vinaigrette-based dressing.
- White balsamic vinegar can brighten this dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 407
- Sugar: 12 g
- Sodium: 312 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 14 mg
Keywords: Brussels Sprouts, Beef, Pecans, Cranberries