Are you looking for a delicious and quick vegetable side dish that will impress your family and friends? Look no further! In this article, we'll guide you through the process of making oven - roasted Brussels sprouts tossed with apples, cherries, and pecans. This mouth - watering combination is not only easy to prepare but also takes just about 20 minutes to cook.

Let's start by gathering the necessary ingredients. You'll need a pound of fresh Brussels sprouts. Make sure to choose ones that are firm and have a bright green color. For the fruits, get two medium - sized apples. Apples like Honeycrisp or Gala work great as they are sweet and crisp. A cup of fresh cherries, preferably sweet ones, will add a burst of flavor. And don't forget half a cup of pecans for that lovely crunch.

To season your dish, you'll need some olive oil, about two tablespoons. Olive oil not only helps in roasting the vegetables evenly but also adds a rich flavor. A teaspoon of salt will enhance the taste, and half a teaspoon of black pepper will give it a bit of a kick. You can also add a pinch of cinnamon for a warm, autumnal flavor.

Now, let's move on to the preparation. Preheat your oven to 425°F (218°C). While the oven is heating up, prepare the Brussels sprouts. Trim the ends of the Brussels sprouts and cut them in half. Place them in a large bowl. Wash the apples and cut them into small cubes. Remove the pits from the cherries and halve them. Add the apples and cherries to the bowl with the Brussels sprouts.

Next, pour the two tablespoons of olive oil over the mixture in the bowl. Sprinkle the salt, black pepper, and cinnamon on top. Use your hands or a pair of tongs to toss everything together gently. Make sure that all the vegetables and fruits are evenly coated with the oil and seasonings.

Once everything is well - mixed, spread the mixture in a single layer on a baking sheet lined with parchment paper. This will prevent the food from sticking to the pan and make cleanup a breeze. Place the baking sheet in the preheated oven.

Set a timer for 20 minutes. During this time, the Brussels sprouts will start to caramelize on the edges, the apples will become tender, and the cherries will release their sweet juices. After 10 minutes, take the baking sheet out of the oven and give the mixture a good stir. This will ensure that all sides of the vegetables and fruits get roasted evenly.

When the 20 - minute timer goes off, carefully remove the baking sheet from the oven. Be cautious as it will be very hot. Sprinkle the half - cup of pecans over the roasted mixture. The heat from the vegetables and fruits will slightly toast the pecans, enhancing their flavor.

Your oven - roasted Brussels sprouts with apples, cherries, and pecans are now ready to be served. This dish is perfect as a side for a variety of main courses. It pairs well with roasted chicken, grilled steak, or even a simple pasta dish. The combination of the savory Brussels sprouts, sweet apples and cherries, and crunchy pecans creates a symphony of flavors in your mouth.

Not only is this dish delicious, but it's also packed with nutrients. Brussels sprouts are a great source of vitamins C and K, as well as fiber. Apples are rich in antioxidants and dietary fiber, while cherries are known for their anti - inflammatory properties. Pecans are a good source of healthy fats and protein.

So, the next time you're in a hurry to prepare a side dish but still want something that tastes amazing, give this oven - roasted Brussels sprouts recipe a try. It's a simple, quick, and nutritious option that will surely become a staple in your kitchen.

You can also experiment with this recipe. If you don't have cherries on hand, you can use dried cranberries instead. You can also add a drizzle of balsamic glaze over the top for an extra tangy flavor. The possibilities are endless!

Now that you know how to make this wonderful vegetable side dish, go ahead and start cooking. Enjoy the process of creating a delicious meal and savor every bite of your oven - roasted Brussels sprouts with apples, cherries, and pecans.