Roasted Brussels Sprouts Cranberries (Printer-friendly)

Crispy Brussels sprouts paired with tart cranberries and balsamic glaze for an irresistible holiday side.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 small red onion, thinly sliced (optional)

→ Fruits

03 - 1/2 cup dried cranberries

→ Seasonings & Oils

04 - 2 tbsp olive oil
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Finishing

07 - 1 tbsp balsamic glaze
08 - 1/3 cup toasted pecans or walnuts, roughly chopped (optional)

# How to Prepare:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts and red onion with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture evenly in a single layer on the prepared baking sheet.
04 - Roast for 20 minutes, stirring once halfway through, until sprouts are golden and crisp on the edges.
05 - Remove from oven, sprinkle dried cranberries over the sprouts, and toss gently to combine.
06 - Return to oven and roast for an additional 3 to 5 minutes until cranberries soften slightly.
07 - Transfer to a serving platter, drizzle with balsamic glaze, and garnish with toasted nuts if desired. Serve warm.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside, which somehow surprises people who think they don't like Brussels sprouts.
  • The whole thing comes together in under 40 minutes with maybe 10 minutes of actual work.
  • They taste fancy enough for a holiday table but casual enough for a weeknight dinner beside roasted chicken.
02 -
  • Cut the Brussels sprouts the same size and lay them cut-side down on the pan—this flat surface against the hot sheet is what creates that crispy, caramelized edge that makes them worth eating.
  • Don't stir them too much in the first 20 minutes; let them sit so they brown properly, then stir to cook the other side and prevent sticking.
  • If your cranberries are very tart, you can soak them in hot water for five minutes first to plump them up and soften their edges before tossing them in.
03 -
  • Make sure your Brussels sprouts are completely dry before tossing with oil; any moisture will steam them instead of letting them crisp up.
  • If you're cooking for a crowd, this recipe doubles easily—just use two baking sheets and rotate them halfway through so both cook evenly.
  • Leftovers are fantastic cold the next day, scattered over a salad or eaten straight from the fridge as a snack.

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