Mid-Michigan Monthly
DECEMBER 2025
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RECIPE TO TRY
Crispy Brussels Sprouts With Cranberries & Toasted Pecans
This dish is everything December calls for — warm, lightly sweet, beautifully caramelized, and packed with those festive pops of red and green. It’s simple enough for a weeknight, special enough for Christmas dinner, and pairs perfectly with ham, turkey, or a roasted chicken.
Why We Love It
This is one of those sides that always earns a spot back on the Christmas menu. The sprouts get crispy, the cranberries add a tart-sweet pop, and the maple-balsamic glaze ties everything together without being overly sweet.
It looks stunning on the table — and tastes even better.
Ingredients
1½ lbs Brussels sprouts, trimmed and halved
3 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ cup dried cranberries
½ cup chopped pecans
1 tbsp butter
1 tbsp maple syrup
1 tsp balsamic vinegar
Optional: zest of ½ an orange for brightness
Instructions
Preheat your oven to 425°F.
Toss Brussels sprouts with olive oil, salt, and pepper. Spread them cut-side down on a sheet pan.
Roast for 22–28 minutes, until the edges are deeply caramelized and crisp.
Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
Warm butter, maple syrup, and balsamic in the same skillet. Stir until glossy.
Fold in the roasted Brussels sprouts, cranberries, and toasted pecans. Add orange zest if using.
Serve warm, straight from a cast-iron skillet or a serving bowl.
This is one of those Christmas sides that earns a spot on the table every year. It’s simple, seasonal, and has that balance of crispy, sweet, and savory that works with anything from ham to a roast chicken. The cranberries bring a bright pop of color, the pecans add crunch, and the glaze ties it all together without tipping into dessert territory.

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The Mid-Michigan Monthly Team
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