These Balsamic Brussels Sprouts with Cranberries combine crispy roasted sprouts, sweet dried cranberries, and a tangy balsamic glaze for a flavorful side dish. The Brussels sprouts develop golden, caramelized edges in the oven, while the cranberries add little bursts of sweetness that balance their savory flavor.
This recipe is easy to prepare with a handful of ingredients and works especially well for holiday dinners, family meals, or a simple weeknight side. Toasted pecans add a satisfying crunch, giving every serving a nice mix of textures.
Why You’ll Love This Recipe
- Easy oven preparation: Roast the Brussels sprouts on a baking sheet with minimal hands-on work.
- Sweet and tangy glaze: Balsamic vinegar, maple syrup, and Dijon mustard create a balanced coating.
- Great texture: Tender centers, browned edges, chewy cranberries, and crunchy pecans make every bite interesting.
- Simple ingredients: Most of the ingredients are pantry staples or easy-to-find produce.
- Holiday-friendly: The colorful combination makes an attractive addition to Thanksgiving and Christmas meals.
Ingredients You’ll Need
- Brussels sprouts: One and a half pounds of fresh Brussels sprouts form the base of the dish. Choose firm sprouts that are similar in size so they roast evenly.
- Olive oil: Olive oil coats the sprouts and helps their cut surfaces brown during roasting.
- Salt, black pepper, and garlic powder: This simple seasoning blend adds savory flavor without overpowering the balsamic glaze.
- Dried cranberries: Cranberries add chewy texture and a sweet-tart contrast to the roasted vegetables. Add them near the end of cooking so they soften without drying out.
- Pecans: Chopped toasted pecans provide crunch and a nutty flavor that pairs well with the cranberries and balsamic dressing.
Chef’s Tip: Place the Brussels sprouts cut-side down on the baking sheet and leave space between them. This gives the flat surfaces better contact with the hot pan, helping them develop golden, caramelized edges.
Balsamic Brussels Sprouts with Cranberries Recipe
Equipment
- Large baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Whisk or spoon
- Spatula
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup dried cranberries
- ¼ cup chopped pecans toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley optional
Instructions
- Prepare the Brussels Sprouts: Preheat the oven to 425°F (220°C). Trim the tough ends from the Brussels sprouts and remove any loose or damaged outer leaves. Cut each sprout in half lengthwise, keeping smaller ones whole if needed.
- Season the Sprouts: Place the Brussels sprouts in a large mixing bowl. Add the olive oil, salt, black pepper, and garlic powder. Toss until the cut surfaces are evenly coated.
- Arrange for Roasting: Line a large baking sheet with parchment paper. Spread the Brussels sprouts in a single layer with the cut sides facing down where possible. Leave enough space between them for proper browning.
- Roast Until Golden: Roast for 20–25 minutes, turning once halfway through if needed. The sprouts should be fork-tender with crisp, browned edges and lightly caramelized cut sides.
- Prepare the Balsamic Glaze: While the Brussels sprouts roast, whisk together the balsamic vinegar, maple syrup, and Dijon mustard in a small bowl until smooth.
- Add the Cranberries: Remove the baking sheet from the oven and scatter the dried cranberries over the hot Brussels sprouts. Drizzle the balsamic mixture over everything and toss gently to coat.
- Finish with Pecans: Return the baking sheet to the oven for another 3–5 minutes, just until the glaze lightly coats the sprouts and the cranberries soften slightly. Remove from the oven and sprinkle with toasted pecans.
- Garnish and Serve: Transfer the Brussels sprouts to a serving dish. Add chopped fresh parsley if desired and serve warm, with any glaze from the baking sheet spooned over the top.
Notes
- Choose Brussels sprouts that are similar in size so they roast evenly.
- Dry the sprouts thoroughly after washing to help them brown instead of steam.
- Place the cut sides down on the baking sheet for better caramelization.
- Avoid overcrowding the pan. Use two baking sheets if necessary.
- Add the dried cranberries near the end of cooking so they soften without becoming too dry.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 185 kcal |
| Carbohydrates | 24 g |
| Protein | 6 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sugar | 13 g |
| Sodium | 390 mg |
Easy Variations to Try
- Brussels sprouts with walnuts: Replace the pecans with toasted walnuts for a slightly earthier flavor.
- Pomegranate Brussels sprouts: Add fresh pomegranate seeds after roasting for juicy, tart bursts of flavor.
- Honey balsamic sprouts: Use honey instead of maple syrup for a different kind of sweetness.
- Parmesan balsamic Brussels sprouts: Sprinkle grated Parmesan over the hot sprouts just before serving.
- Spicy roasted Brussels sprouts: Add a pinch of red pepper flakes to the olive oil seasoning.
What to Serve with Balsamic Brussels Sprouts
- Creamy Mushroom and Wild Rice Soup Recipe
- Creamy Potato Leek Soup Recipe
- Sticky Sesame Chickpeas Broccoli Recipe
- Quick Caramelized Onions Recipe
- Kettle Corn Recipe
Frequently Asked Questions
1. Why are my roasted Brussels sprouts soggy?
Soggy Brussels sprouts are often caused by excess moisture or overcrowding. Dry them thoroughly after washing and spread them in a single layer so hot air can circulate around the pieces.
2. Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended for the best caramelized edges. Frozen sprouts contain more moisture, so they may not brown as well. If using frozen ones, thaw and dry them thoroughly before seasoning.
3. Do I need to boil Brussels sprouts before roasting?
No. There is no need to boil them for this recipe. Cutting them in half and roasting at 425°F (220°C) cooks them until tender while helping the edges brown.
4. Can I use fresh cranberries instead of dried cranberries?
Dried cranberries are recommended because they add concentrated sweetness and a chewy texture.
5. How do I toast pecans for this recipe?
Spread chopped pecans in a dry skillet over medium-low heat and stir frequently until fragrant and lightly toasted.
6. Can I make the balsamic glaze without maple syrup?
Yes. Honey can be used instead of maple syrup. It will provide a similar sweetness, although the flavor will be slightly different.
7. How can I tell when Brussels sprouts are fully roasted?
The centers should be fork-tender, while the cut surfaces should have golden-brown edges. Smaller sprouts may cook faster, so check them as they roast.
