Roasted Brussels Sprouts Cranberries (Printable)

Crispy Brussels sprouts paired with sweet cranberries and balsamic glaze for a flavorful side.

# What You 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 Make:

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

# Expert Tips:

01 -
  • The edges get impossibly crispy while the inside stays tender, and nobody will believe how simple it is.
  • Cranberries and balsamic create a sweet-tart magic that makes vegetables taste like the best part of dinner.
  • Prep takes barely ten minutes, but it tastes like you spent all afternoon cooking.
02 -
  • Don't add cranberries at the start—they'll shrivel into hard little bullets instead of staying plump and tender enough to enjoy.
  • Spreading the sprouts in a true single layer with flat sides down makes all the difference between mushy and crispy; crowding the pan means they steam instead of roast.
03 -
  • Buy Brussels sprouts at least a few days before cooking—they actually improve slightly as they age and become sweeter as their starches convert to sugars.
  • If you're cooking for a crowd, double the recipe and use two baking sheets side by side; they'll roast in the same amount of time and you won't have to batch cook.

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