Roasted Brussels Sprouts Cranberries (Printable Version)

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

# What You'll Need:

→ Vegetables

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

→ Fruits

03 - 1/2 cup dried cranberries

→ Seasonings & Oils

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

→ Finishing

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

# Directions:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts and red onion with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread the coated Brussels sprouts mixture 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 an additional 3 to 5 minutes until cranberries soften slightly.
07 - Transfer to a serving platter, drizzle with balsamic glaze, and sprinkle with toasted nuts if desired. Serve warm.

# Expert Advice:

01 -
  • They're the kind of side dish that makes people ask for the recipe because they can't believe how good something so simple can taste.
  • Everything happens on one pan and in under 40 minutes, which means you can focus on the main event without stress.
  • That balsamic glaze creates this glossy, sophisticated finish that feels fancy but requires zero extra effort.
02 -
  • Don't stir the sprouts too early—let them sit for that first 20 minutes so they develop color on one side, otherwise you'll end up with a pile of steamed vegetables instead of caramelized ones.
  • The cranberries are fragile, so add them near the end or they'll shrivel into little hard bits that taste like sadness instead of sweet-tart brightness.
03 -
  • Pat your Brussels sprouts dry with a paper towel before roasting—any moisture on the surface will steam instead of crisp, and that defeats the whole purpose.
  • Use parchment paper instead of a bare pan so you can serve directly from the sheet if you want, and cleanup is literally just throwing away the paper.

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