Description
A festive and flavorful appetizer featuring roasted Brussels sprouts coated in a crunchy pecan crust, threaded onto skewers, and drizzled with a tangy-sweet cranberry sauce.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup pecans, finely chopped
- 1/4 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup fresh or frozen cranberries
- 1/4 cup maple syrup
- 1 tbsp balsamic vinegar
- 1/4 cup water
- Wooden skewers, soaked in water for 30 minutes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss Brussels sprout halves with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- In a separate shallow dish, mix chopped pecans and panko breadcrumbs. Roll each Brussels sprout half in the pecan mixture, pressing gently to adhere.
- Place coated Brussels sprouts on the prepared baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until golden and tender.
- While roasting, make the cranberry drizzle: In a small saucepan, combine cranberries, maple syrup, balsamic vinegar, and water. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens (about 10 minutes). Let cool slightly, then blend until smooth if desired.
- Thread 4-5 roasted Brussels sprouts onto each soaked wooden skewer. Arrange on a platter and drizzle generously with cranberry sauce before serving.
Notes
You can customize the seasonings to taste.