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Roasted Brussels Sprouts with Candied Pecans and Cranberries

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

If you have to eat veggies, why not make them the best-tasting food on your plate?

Roasted to perfection and finished with a pinch of sweetness from cranberries and candied pecans, these roasted Brussels sprouts are a delicious addition to any meal.

Roasted Brussels Sprouts with Candied Pecans and Cranberries

Roasted Brussels Sprouts with Candied Pecans and Cranberries


  • 3 Tbsp. Heinen's olive oil
  • 1 ½ lbs. Brussels sprouts, cut in half
  • 1 Tbsp. Heinen's unsalted butter
  • 1 ½ cups pecans
  • 1/3 cup Heinen's light brown sugar,
  • ¾ cup dried cranberries
  • Heinen's balsamic glaze
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F.
  2. Add the olive oil to a large frying pan or rondeau pot over high heat and cook the Brussels sprouts for 7-8 minutes, moving them around occasionally using a spoon until well caramelized.
  3. Season with salt and pepper and bake in the preheated oven for 20 minutes.
  4. In the meantime, add some butter to a medium-size saucepan over low heat and stir in the pecans until coated in the melted butter.
  5. Stir in the brown sugar and cook for 6-8 minutes, or until it caramelizes and coats the pecans.
  6. Transfer the pecans to a parchment-lined sheet tray and spread them out.
  7. Once the Brussels sprouts are finished cooking, toss them with the cranberries and candied pecans and drizzle on balsamic glaze, if desired.

Roasted Brussels Sprout

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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