Can I use fresh cranberries instead of dried?

Yes, but fresh cranberries are much more tart. To balance, roast them with a drizzle of honey or maple syrup before mixing with the Brussels sprouts.

How do I make Brussels sprouts less bitter?

Roasting at high heat helps caramelize the natural sugars, reducing bitterness. Pairing them with cranberries and balsamic glaze also balances the flavor.

Can I make Cranberry Brussels Sprouts ahead of time?

Definitely. Roast the Brussels sprouts up to a day in advance, then reheat and toss with cranberries and glaze just before serving for the freshest taste.

What can I add for more flavor or texture?

Toasted pecans, walnuts, Parmesan cheese, or even pomegranate seeds all add delicious texture and festive flair.

Cranberry Brussels Sprouts – 7 Easy Steps to Make at Home

Description

Cranberry Brussels Sprouts are roasted until golden and crispy, then tossed with sweet-tart dried cranberries and a drizzle of balsamic glaze. This festive side dish is perfect for the holidays but easy enough for weeknight dinners. Add toasted pecans or a sprinkle of cheese for extra texture and flavor.

Ingredients

Scale

1 ½ pounds Brussels sprouts, trimmed and halved
2–3 tablespoons olive oil
Salt and black pepper, to taste
½ cup dried cranberries
1–2 tablespoons balsamic glaze or reduced balsamic vinegar
Optional: ½ cup toasted pecans or walnuts
Optional: 2 tablespoons maple syrup
Optional: Grated Parmesan or crumbled feta cheese
Optional: Fresh parsley or pomegranate seeds for garnish

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper in a large bowl.
Spread them cut-side down on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until crispy and golden.
Transfer roasted sprouts to a serving bowl. Add dried cranberries and toss gently.
Drizzle with balsamic glaze and add optional toppings like nuts, maple syrup, or cheese if desired. Garnish with fresh herbs or pomegranate seeds and serve warm.

Notes

For best results, serve immediately after adding toppings. You can roast the Brussels sprouts a day ahead and reheat before adding cranberries and glaze. Leftovers keep in the fridge for 3 days and reheat well in the oven or skillet.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish, Holiday, Fall
Method: Roasted
Cuisine: American, Vegetarian, Gluten-Free

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 8g
Sodium: 190mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg