Roasted Brussels Sprouts with Cranberries and Balsamic Glaze

Name: Roasted Brussels Sprouts with Cranberries and Balsamic Vinegar Reduction
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 ½ pounds Brussels sprouts (cut in half); 3 Tbs. of olive oil; Coarse sea salt; Fresh ground black pepper; ½ cup dry cranberries; Balsamic vinegar reduction

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These roasted Brussels sprouts with dried cranberries and balsamic reduction are a vibrant, delicious side dish perfect for your Thanksgiving table or any holiday meal. Made with simple ingredients like fresh Brussels sprouts, tart cranberries, and a little olive oil, this easy side dish is flavorful and requires little effort.

Even if you’re not a fan of Brussels sprouts, the sweet cranberries, tangy balsamic glaze, and crispy caramelized edges might win you over —it’s that good. It’s a perfect addition to both holiday dinners and cozy weeknight meals.

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Table Of Contents

Ingredients
How to Roast Brussels Sprouts with Cranberries
Frequently Asked Questions
More Side Dishes for your Holiday Table
Roasted Brussels Sprouts with Cranberries and Balsamic Vinegar Reduction
The Beauty of Brussels Sprouts

Halved and whole Brussels sprouts are displayed on a wooden cutting board, ready to be transformed into delicious roasted Brussels sprouts with a hint of balsamic reduction. A knife is partially visible in the background.

Ingredients

To make this perfect holiday side dish, you’ll need:
– Fresh Brussels sprouts
– Dried cranberries
– Olive oil
– Coarse sea salt
– Black pepper
– Homemade balsamic vinegar reduction or a store-bought balsamic glaze.

Halved Brussels sprouts are spread out on a baking sheet lined with aluminum foil, seasoned with salt and pepper, and ready to be roasted for delicious Roasted Brussels Sprouts. Try adding cranberries for a sweet twist!.

How to Roast Brussels Sprouts with Cranberries

Prep the Brussels sprouts. Trim the stem ends, remove any outer leaves, and slice them in half. If some are very small, leave them whole.

Toss with olive oil and seasoning. Coat the sprouts with olive oil, salt, and freshly ground black pepper in a large bowl or baking sheet.

Roast. Arrange them cut side down on an aluminum foil or parchment paper–lined baking sheet or large sheet pan. Roast in a hot oven (preheated to 400°F (200°C)) until golden brown and crispy on the edges — about 25 to 30 minutes. Stir halfway through.

Add cranberries. Scatter the dried cranberries over the Brussels sprouts and combine in a bowl.

Serve with balsamic reduction. Drizzle with a thick balsamic glaze just before serving.SaveSave

The Beauty of Brussels Sprouts

know Brussels sprouts have a lot of detractors. But I’ve always loved them. At first, I thought it was because they looked like tiny cabbages — so cute and miniature. But deep down, I know I’ve also loved them because of their name. Brussels sprouts. Isn’t that name just cool and intriguing? Did they come from Brussels, the capital of Belgium? And if not, why are they called that?

I did my homework, and their name comes from Brussels! These little green buds have been grown in the region around Brussels since at least the 13th century. The name “Brussels sprouts” pays homage to where they were first widely cultivated. So when you serve them at your Thanksgiving table, you bring a little Belgian history to your holiday feast.

Enri

A white oval dish filled with Roasted Brussels Sprouts, some halved, garnished with cranberries and finished with a drizzle of balsamic reduction.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Roast the Brussels sprouts up to a day in advance and store them in an airtight container in the fridge. Reheat in a hot oven to crisp them before serving, then add the cranberries and balsamic glaze.

What’s the best way to get Brussels sprouts extra crispy?

Use a large sheet pan, don’t overcrowd, place the sprouts cut side down, and bake in a fully preheated oven.

What are some variations I can try?

– Add chopped pecans or earthy walnuts during the last 5 minutes of baking.
– Add goat cheese or feta crumbles.
– Mix in orange zest and maple syrup, instead of the balsamic reduction.
– Add crispy bacon or pancetta for an extra kick of flavor.

How should I store leftovers?

Any leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture. I don’t recommend freezing them.

More Side Dishes for your Holiday Table

The following are the yummiest side dishes for your holiday gatherings:

A close-up of roasted Brussels sprouts in a white dish, topped with cranberries and finished with a balsamic reduction. Text overlay reads: "Holiday Recipes - Roasted Brussels Sprouts with Cranberries & Balsamic Reduction.

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A close-up of a white dish filled with roasted Brussels sprouts, some halved and charred, mixed with cranberries and drizzled with rich balsamic reduction.

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Roasted Brussels Sprouts with Cranberries and Balsamic Vinegar Reduction

This simple recipe is the perfect addition to your Thanksgiving menu. With sweet cranberries, tangy balsamic vinegar, and golden roasted Brussels sprouts, it’s the best Brussels sprouts dish for a holiday table or even weeknight dinners.

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 142kcal

Ingredients

1 ½ pounds Brussels sprouts cut in half
3 Tbs. of olive oil
Coarse sea salt
Fresh ground black pepper
½ cup dry cranberries
Balsamic vinegar reduction

Instructions

Preheat the oven to 400°F (200°C)
Cover a baking sheet with aluminum foil.
Arrange the Brussels sprouts on the sheet.
Toss the Brussels sprouts with olive oil and season with salt and pepper.
Roast them for 25 minutes, until tender.
Combine the Brussels sprouts with the cranberries in a large bowl.
Before serving, drizzle some balsamic vinegar reduction.

Nutrition

Nutrition Facts

Roasted Brussels Sprouts with Cranberries and Balsamic Vinegar Reduction

Amount Per Serving

Calories 142 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 29mg1%

Potassium 446mg13%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 10g11%

Protein 4g8%

Vitamin A 855IU17%

Vitamin C 96mg116%

Calcium 49mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side dishes

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: how to roast Brussels sprouts, Roasted Brussels sprouts recipe, roasted Brussels sprouts with cranberries and balsamic vinegar reduction recipe, roasted Brussels sprouts witn cranberries recipe, Thanksgiving side dishes

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Enri

Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.