Description
This roasted Brussels sprouts dish combines earthy, tender greens with crispy smoked turkey breast, crunchy toasted pecans, and sweet, tart dried cranberries. It is a perfectly balanced side dish that features a charred, savory exterior from the Maillard reaction, making it an ideal, crowd-pleasing addition to any holiday table or weeknight dinner.
Ingredients
12 oz Brussels sprouts, trimmed and halved
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
4 slices smoked turkey breast
1 cup raw pecans
1/2 cup dried cranberries
Instructions
Preheat your oven to 400 F.
Remove yellow or damaged leaves from Brussels sprouts and slice them in half lengthwise.
In a medium bowl, toss the halved sprouts with olive oil and salt.
Place sprouts on a large baking sheet with the cut side facing down.
Roast for 25 minutes total, flipping during the last 10 minutes for an even golden-brown color.
Line a secondary baking sheet with foil and arrange turkey slices in a single layer.
Roast turkey at 400 F for 20 minutes until crispy.
Drain any excess fat from the turkey, chop into bite-sized pieces, and toss with roasted sprouts, pecans, and soaked cranberries before serving.
Notes
Soak the dried cranberries in warm water for 10 minutes before adding to the dish to ensure they remain chewy. You can toast the pecans in the oven for 5 minutes for extra depth of flavor if they are raw.
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 9g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
