Roasted Brussels Sprouts with Cranberries and Pecans

Instructions

1. Prepare the Brussels sprouts
   Preheat oven to 425°F (220°C). Trim the ends off the Brussels sprouts and remove any discolored outer leaves. Cut them in half lengthwise. Place them in a large bowl.
2. Create the marinade
   In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper, and minced garlic. Pour this mixture over the Brussels sprouts and toss until all sprouts are evenly coated.
3. Roast the Brussels sprouts
   Spread the Brussels sprouts in a single layer on a large baking sheet, cut side down for maximum caramelization. Roast in the preheated oven for 20 minutes, stirring halfway through, until the sprouts are tender on the inside and crispy and caramelized on the outside.
4. Toast the pecans
   While the Brussels sprouts are roasting, place the chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Remove from heat and set aside.
5. Combine all ingredients
   Remove the Brussels sprouts from the oven and transfer to a serving bowl. Add the dried cranberries, toasted pecans, fresh thyme leaves, and orange zest. Toss gently to combine while everything is still warm.
6. Adjust seasoning and serve
   Taste and adjust seasoning if necessary with additional salt and pepper. Serve immediately while hot for the best flavor and texture. The dish can be served as a side for holiday meals or weeknight dinners.