Roasted Balsamic Brussels Sprouts and Cranberries are the most delicious way to serve them with any meal. They’re perfect for a holiday side dish, too.
Are you team Brussels Sprouts or do you despise them? Growing up I really hated those little cabbage balls, mainly because the only way we had them was boiled. Smelled up the house and really didn’t taste that great. Can you relate?
Fast forward to adulthood where I decided to roast them and what a game changer! Seriously, roasted Brussels sprouts are what you need in your life! Simple salt and pepper with olive oil over the vegetable and then roasted in the oven, Brussels sprouts have become a favorite. Change it up by smashing them and adding cheese, yes I said cheese, and you now have a pan of such goodness.
I decided to up my game again with the sprouts, still roasting them but adding a delicious balsamic glaze and dried cranberries to the pan. This festive side dish will knock your taste buds off the chain! This will be your new side dish for Thanksgiving and even Christmas. Serving Brussels sprouts with cranberries and the reduction glaze will not only taste so good, but will be such a pretty dish!
How do you get crispy Brussels sprouts?
The best way to get crispy Brussels sprouts is to roast them at about 375 degrees for around 35 minutes, giving them a toss halfway through cooking time.
If you’re cooking other foods in the oven you can use this cooking chart as a guideline for roasting Brussels sprouts.
- 350-degree oven for 35 minutes.
- 375-degree oven for 30-35 minutes.
- 400-degree oven for 25-30 minutes.
- 425-degree oven for 25 minutes.
- 450-degree oven for 20-25 minutes.
Do you need to boil the Brussels sprouts before roasting them?
No need to boil the vegetable before roasting. They will cook through and crisp up in the oven with the drizzle of olive oil.
Can you make Roasted Brussels Sprouts and Cranberries ahead of time?
This really is a side dish best made just before you are ready to serve them. They will be crispy, tender, and delicious right out of the oven.
Ingredients
- fresh Brussels sprouts
- olive oil
- Salt and pepper
- sugar
- balsamic vinegar
- dried cranberries
How to Make Balsamic Brussels Sprouts and Cranberries
Step 1
Gather your ingredients. Preheat the oven to 375 degrees. Prepare a large, rimmed baking sheet with aluminum foil or parchment paper.
Step 2
Cut the Brussels Sprouts in half and place them onto the baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss to evenly coat the Brussels sprouts in the olive oil. Spread into a single layer. Bake for 25 to 30 minutes.
Step 3
Meanwhile, pour the sugar and balsamic vinegar into a small saucepan. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium and continue cooking until the sauce has thickened enough that it coats the spoon. The sauce will continue thicken as it cools.
Step 4
When the Brussels sprouts are done, pour the sauce over and toss to coat. Top with the dried tart cranberries. Serve immediately.
Look at these delicious Brussels sprouts! Roasted until crispy and then topped with dried cranberries and a sweet, balsamic reduction glaze. A perfect side dish for your holiday table! Or with any weeknight meal. They will be the star of the show!
I do think this is now my favorite way to make Brussels sprouts.
Tips, Tricks, and FAQs
- No need to boil the Brussels sprouts before roasting.
- Lining the baking sheet makes for easy cleanup.
- Add some toasted pecans or candied walnuts for an extra crunch.
- The balsamic glaze is best made right before you need to drizzle over vegetables; otherwise it will harden and be no good.
- Add some cooked smoky bacon pieces in place of the cranberries.
- Replace the balsamic glaze with maple syrup.
Balsamic Brussels Sprouts and Cranberries
Equipment
- large rimmed sheet pan
Ingredients
- 2 pounds fresh Brussels Sprouts
- 1/2 cup olive oil
- salt and pepper, to taste
- 2/3 cup sugar
- 1/2 cup balsamic vinegar
- 2/3 cup dried cranberries
Instructions
- Preheat the oven to 375 degrees. Prepare a large, rimmed baking sheet with aluminum foil.
- Cut the Brussels Sprouts in half and place them onto the baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss to evenly coat the Brussels sprouts in the olive oil. Spread into a single layer. Bake for 25 to 30 minutes.
- Meanwhile, pour the sugar and balsamic vinegar into a small saucepan. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium and continue cooking until the sauce has thickened enough that it coats the spoon. The sauce will continue thicken as it cools.
- When the Brussels sprouts are done, pour the sauce over and toss to coat. Top with the dried cranberries. Serve immediately.
Notes
Tips, Tricks, and FAQs
- No need to boil the Brussels sprouts before roasting.
- Lining the baking sheet makes for easy cleanup.
- Add some toasted pecans or walnuts for an extra crunch.
- The balsamic glaze is best made right before you need to drizzle over vegetables; otherwise it will harden and be no good.
- Add some cooked bacon pieces in place of the cranberries.
- Replace balsamic glaze with maple syrup.
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