Pan Roasted Brussels Sprouts with Cranberries and Pecans + Chicken Pot Pie

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Pan Roasted Brussels Sprouts with Cranberries and Pecans along with a Marie Callender’s Chicken Pot Pie is a delicious, wholesome and easy family dinner solution, perfect for the busy holiday season.

Pan Roasted Brussels Sprouts with Cranberries and Pecans

I have three young kids who are each involved in a variety of different activities, so our schedule is busy. Now that we are entering the holiday season, things get even busier as all sorts of fun seasonal activities are added into the mix.


So, it is essential that I have some easy dinner solutions on hand to prepare wholesome family dinners. One of my family’s favorite go-to dinner options is Marie Callender’s Chicken Pot Pies.

Pan Roasted Brussels Sprouts with Cranberries and Pecans

Chicken pot pies were one of my favorite meals growing up, and I love making them now for my own family. I’m happy to serve Marie Callender’s Chicken Pot Pies, they taste homemade and are made with quality ingredients including tender white meat chicken and a made from scratch crust.

The Marie Callender’s Chicken Pot Pie in the 45oz Family Size is perfect for a dinner for our family of five. I also like to keep some of the 16oz sized pot pies on hand for when I only need to make a couple of servings.

Marie Callender's Chicken Pot Pies

When I go shopping at our local Walmart, I like to stock up on Marie Callender’s Pot Pies for family dinners as well as entertaining out-of-town guests during the holidays.

This past week, while my twin 3-year olds girls and I were doing our weekly grocery shopping at Walmart, I picked up a Marie Callender’s Chicken Pot Pie in the 45oz Family Size as well as some of the 16oz sized pot pies. Both are located in the Frozen Meals aisle.

Marie Callender's Pot Pies at Walmart

I love that Marie Callender’s Chicken Pot Pies, with all the chicken, veggies and the flaky crust are a meal on their own. I also like to serve them with a vegetable side dish.

I planned to make the family size pot pie for a family dinner that weekend. So, in the Fresh Produce section at Walmart, I also picked up some Brussels sprouts and fresh cranberries to make Pan Roasted Brussels Sprouts with Cranberries and Pecans to serve as a side dish.

Fresh Produce at Walmart

This past Saturday, after a busy activity packed day, I was happy to have a Marie Callender’s Chicken Pot Pie to make for a wholesome, easy family dinner that evening. While the pot pie was baking, I made the Pan Roasted Brussels Sprouts with Cranberries and Pecans to serve as a side dish.

First, I gathered the ingredients, including, Brussels sprouts, fresh cranberries, pecans, olive oil, balsamic vinegar, maple syrup, salt and pepper. Next, I toasted the pecans in a large skillet, over medium high heat, stirring frequently, until golden brown, about two minutes. I removed the toasted pecans and set them aside.

Pan Roasted Brussels Sprouts with Cranberries and Pecans - how-to-prepare

Then, I added olive oil, the Brussels sprouts and fresh cranberries to the skillet and seasoned them with salt and pepper. I cooked the Brussels sprouts and cranberries, stirring occasionally until the sprouts were tender, about 8 minutes.

I then added the balsamic vinegar and maple syrup and stirred the mixture to combine. Finally, I removed the skillet from the heat and added the pecans, gave the mixture a stir, and my Pan Roasted Brussels Sprouts with Cranberries and Pecans were ready to serve.

Pan Roasted Brussels Sprouts with Cranberries and Pecans

Pan roasting is one of my favorite way to prepare Brussels sprouts, the sprouts turn a golden brown and become nice and tender. The tart cranberries complement the sprouts nicely, maple syrup adds sweetness to the dish and the pecans give a nice nutty crunch. This dish with the pretty green and red colors is also a great side for the holiday table.

Saturday evening, I served the Pan Roasted Brussels Sprouts with Cranberries and Pecans along with the warm Marie Callender’s Chicken Pot Pie and my family enjoyed a delicious, wholesome meal together.

Pan Roasted Brussels Sprouts with Cranberries and Pecans

My parents live in Maryland, which is a seven hours or more drive away from our house in Massachusetts. They typically come and stay with us for awhile during the Thanksgiving and Christmas holidays. During these times, the focus, when it comes to food, is on the main holiday meal.

However, I still need to serve dinner on all the other days. For these other meals, I rely on easy dinner solutions that don’t take a lot of prep work, such as Marie Callender’s Chicken Pot Pies.

Pan Roasted Brussels Sprouts with Cranberries and Pecans

A Marie Callender’s Chicken Pot Pie, along with a vegetable side dish, such as Pan Roasted Brussels Sprouts with Cranberries and Pecans, is a delicious, wholesome and easy family dinner solution, perfect for the busy holiday season.

Marie Callender’s Pot Pies are also wonderful to have on hand for entertaining out-of-town guests visiting during the holidays.

What is your family’s favorite go-to easy dinner option? Please let me know in the comments below!

And, be sure to check out, ConAgra Foods – Pot Pie Please, for more delicious pre-paired meal ideas. Also, visit iBotta for money saving rebates on Marie Callender’s Pot Pies in both the 10oz or 16oz size and the 45oz family size varieties.

Print
Pan Roasted Brussels Sprouts with Cranberries and Pecans

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 6 servings

Pan Roasted Brussels Sprouts with Cranberries and Pecans

Pan Roasted Brussels Sprouts with Cranberries and Pecans along with a Marie Callender's Chicken Pot Pie is a delicious, wholesome and easy family dinner solution, perfect for the busy holiday season.

Ingredients

  • ½ cup pecan halves
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, trimmed and halved
  • 2/3 cup fresh cranberries
  • salt and freshly ground pepper, to taste
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar

Instructions

  1. Add the pecans to a large skillet over medium high heat. Toast pecans, stirring frequently, until golden brown and fragrant, about 2 minutes. Remove pecans from skillet and set aside.
  2. Add olive oil, Brussels sprouts and cranberries to skillet over medium high heat. Season with salt and pepper to taste (about ¼ teaspoon each). Cook, stirring occasionally, until sprouts are tender and golden brown, about 8 minutes.
  3. Add maple syrup and balsamic vinegar to mixture in skillet, stir to combine.
  4. Remove skillet from heat. Add pecans to mixture in skillet and stir to combine.
  5. Serve immediately.
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Pan Roasted Brussels Sprouts with Cranberries and Pecans along with a Marie Callender's Chicken Pot Pie is a delicious, wholesome and easy family dinner solution, perfect for the busy holiday season. #PotPiePlease #ad

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56 comments

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  19. Willow says:

    My mom makes Brussel sprouts, but nothing like this! I hated them until my sister in law made them. She followed a recipe that had cranberries too. I loved it! I will be trying this for sure!
    Willow recently posted…Fried SquashMy Profile

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  24. Belgian Foodie says:

    Hi Joy, both recipes look really tasty. I love Brussels sprouts this time of year, as you might expect since I live in Belgium, and chicken pot pie is one of my favorite comfort foods. Thanks for sharing these recipes!

    Reply
  35. Kallee says:

    We love brussel sprouts at our house. With pecans and cranberries I be they taste amazing! The chicken pot pie looks wonderful too. Perfect for a cozy night at home.

    Reply

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