Roasted Brussels Sprouts Cranberries

My aunt brought a casserole dish of these roasted Brussels sprouts to Thanksgiving three years ago, and I watched my uncle—who claimed he hated anything green—reach for thirds without thinking. The kitchen was chaos that afternoon, oven mitts flying, someone's phone playing a playlist neither of us chose, and somehow in that noise I tasted what made them irresistible: crispy edges that shattered, pockets of sweetness from the cranberries, that deep balsamic note cutting through it all. I made them at home the next week and realized they were easy enough that I could actually pull them off without stress.

I made these for a small dinner party last month when a friend brought her new partner over, and there was something satisfying about sliding the pan out of the oven and seeing those edges all caramelized and golden. Everyone reached for seconds without being asked, which is the quiet kind of compliment that means more than words—the platter was half empty before I'd even sat down.

Ingredients

• Brussels sprouts: Get them as fresh as possible and halve them so the flat cut-side hits the hot pan—that's where the magic happens, where they turn crispy and brown.
• Red onion: Slice it thin so it caramelizes with the sprouts and adds a gentle sweetness; skip it if you prefer just the pure vegetable flavor.
• Dried cranberries: They soften slightly in the residual heat, balancing the earthiness of the sprouts with that bright, tart-sweet punch.
• Olive oil: Use one you actually like tasting because it matters; it's the base of everything that happens on that pan.
• Sea salt and black pepper: Don't skip freshly grinding the pepper—it tastes completely different from pre-ground and makes the whole dish brighter.
• Balsamic glaze: This is the finishing touch that brings depth; if you only have regular balsamic vinegar, use less and let it reduce in a pan for a minute first.
• Toasted pecans or walnuts: These add texture and richness, but they're optional if nuts aren't your thing or if you're cooking for someone with allergies.

Instructions

Get your oven ready and line the pan:

Heat your oven to 425°F and line a large baking sheet with parchment paper so nothing sticks and cleanup is effortless.

Coat the Brussels sprouts:

In a bowl, toss the halved sprouts and sliced onion with olive oil, salt, and pepper until everything glistens and is evenly coated. This is where the seasoning matters—don't rush it.

Spread them out single layer:

Arrange everything cut-side down on the baking sheet in one layer so each piece touches the hot pan and gets that crispy, caramelized edge you're after.

Roast until golden:

Let them go for 20 minutes, stirring halfway through so they cook evenly. You'll know they're ready when the edges are deep golden and some pieces look almost charred.

Add the cranberries:

Pull the pan out, scatter the dried cranberries over everything, give it a gentle toss, and slide it back in for just 3 to 5 more minutes until the cranberries soften slightly.

Finish and serve:

Transfer to a serving platter, drizzle with balsamic glaze so it pools in the corners, scatter the toasted nuts on top if using, and serve while everything is still warm.

Save

The moment I knew this dish had become a favorite was when my partner asked me to make them twice in one week without prompting. There's something about the way the sweet and savory play against each other, combined with those contrasting textures, that keeps people coming back.

The Secret to Crispy Edges

The difference between Brussels sprouts that are just okay and ones that make people pause mid-conversation is all about heat and patience. A hot oven and cut-side-down placement let each piece brown and caramelize, developing that nutty flavor that roasting brings out. I learned this the hard way by trying to cook them at 375°F and ending up with steamed vegetables instead of roasted ones.

Why the Cranberries and Balsamic Matter

Brussels sprouts are earthy and slightly bitter, which is exactly why they need that bright burst of tart-sweet from the cranberries and the deep, complex note from the balsamic. Together they make the dish feel complete and special, like something that took more effort than it actually did. The cranberries soften just enough from the residual heat to give way when you bite them, and the balsamic glaze adds a glossy finish that looks intentional and tastes refined.

Mix-Ins and Variations That Work

Once you've made these a few times, you start seeing possibilities. I've added a drizzle of maple syrup with the olive oil for extra depth, swapped the cranberries for dried cherries, and even tossed in some crumbled goat cheese at the end just to see what would happen. The base is forgiving enough to experiment with, but the original combination is there for a reason—it's balanced and memorable.

• Maple syrup added with the olive oil brings an autumn sweetness that pairs beautifully with the roasted edges.
• Dried cherries or apricots work as well as cranberries if that's what you have on hand.
• A crumble of goat cheese or feta scattered over the warm sprouts just before serving adds a creamy, tangy contrast that's unexpected and delicious.

Save

These roasted Brussels sprouts have become my answer when someone asks what to bring to dinner—reliable, delicious, and always appreciated. There's real satisfaction in serving something simple that tastes like you put thought into it.

Common Questions

→ What is the best way to achieve crispy Brussels sprouts?

Toss halved Brussels sprouts with olive oil and salt, then roast at a high temperature (around 425°F) to develop a golden, crispy exterior while keeping the inside tender.

→ Can I substitute the dried cranberries with fresh fruit?

Fresh cranberries can be quite tart and firm; dried cranberries provide a sweeter, chewy contrast that softens slightly when roasted, blending better with the sprouts.

→ What optional ingredients can enhance this dish?

Thinly sliced red onions add mild sweetness, and toasted pecans or walnuts offer crunch and a nutty flavor; both complement the roasted vegetables and cranberries nicely.

→ How does the balsamic glaze affect the flavor?

The balsamic glaze adds a tangy sweetness that balances the savory roasted sprouts and tart cranberries, enriching the overall flavor profile.

→ Is this side suitable for gluten-free and vegetarian diets?

Yes, using the specified ingredients like olive oil and vegetables, this dish is naturally gluten-free and vegetarian, with a caution for tree nuts presence if included.