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Balsamic Brussels Sprouts with Cranberries Recipe

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 to 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. A sprinkle of toasted pecans adds crunch, making every serving a nice mix of textures.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 185 kcal

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.