Jump to the recipe
- 5 cups Brussels sprouts, bottoms cut off, halved
- 2 cups sliced fresh pears, skin on, halved
- 1/4 cup raw pecans
- 1 cup cranberries (fresh or frozen)
- Sea salt and black pepper to taste
- 3 Tbsp extra-virgin olive oil
- Preheat oven to 350°. Line a baking sheet with foil or grease with a small amount of oil.
- Combine Brussels sprouts, pears, pecans, cranberries, salt, and pepper on baking sheet. Drizzle with olive oil. Roast for 35-40 minutes.