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Easy Roasted Brussels Sprouts with Cranberries Recipe – a delicious easy Thanksgiving and Christmas side dish that is perfect for big holiday dinners and so easy!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
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Roasted Brussels Sprouts with cranberries
Roasted Brussels sprouts with cranberries is a vibrant dish that combines the earthy, nutty flavors of the sprouts with the tart sweetness of the cranberries, creating a harmonious blend of tastes. The roasting process caramelizes the edges of the Brussels sprouts, adding a delightful crunch that contrasts beautifully with the soft, juicy cranberries. This dish not only offers a burst of flavors but also presents a colorful and festive side perfect for holiday tables or a cozy winter meal. The addition of ingredients like olive oil, salt, and optional herbs or balsamic glaze enhances the depth of flavors, making roasted Brussels sprouts with cranberries a memorable and nutritious culinary delight.
This easy roasted brussels sprouts with cranberries recipe is a delicious, easy, and healthy fresh side dish that is perfect for Thanksgiving and Christmas that is bursting with flavor – in just about 30 minutes. Roasted brussels sprouts with cranberries are simple and flavorful – salty, sweet, tangy, and savory all at once – and all you have to do to make it is pop it in the oven. While I love the tart and tangy flavor of fresh cranberries, this dish can also be made with dried cranberries, too!
How to Make Cranberry Roasted Brussels Sprouts
First assemble the following ingredients:
- Brussels sprouts (1/2 lb) – Brussels sprouts are the star of this dish, offering a nutty and slightly bitter taste that becomes wonderfully caramelized and tender when roasted.
- Cloves garlic (6) – Minced garlic can be tossed with the Brussels sprouts before roasting, infusing the dish with a warm, aromatic flavor.
- Olive oil (2 tbsp) – Olive oil coats the Brussels sprouts, ensuring they roast to perfection with a crispy exterior and moist, flavorful interior.
- Shallots (1/4 cup) – Shallots offer a delicate balance between sweet and sharp flavors, with a hint of garlic, making them a versatile and subtly aromatic addition. You can substitute with onion and some garlic if you don’t have a shallot.
- Cranberries (1/4 cup) – Fresh or dried cranberries add a burst of tart sweetness and vibrant color, contrasting beautifully with the earthy Brussels sprouts.
- Sea salt (1 tsp) – A sprinkle of salt enhances the natural flavors of the Brussels sprouts and cranberries, bringing out their best tastes.
- Cracked black pepper (1 tsp) – Freshly ground black pepper adds a subtle heat and complexity to the dish, balancing the sweetness of the cranberries.
Use this Method
Prep Brussels. Preheat oven to 400.Wash brussels sprouts and shake to remove any excess water. Cut bottom stem off brussels, discard. Cut brussels in half. Dice garlic cloves and shallots.
Arrange and Bake. Lay brussels, cranberries, shallots and garlic on baking sheet, drizzle with olive oil. Toss to mix well. Sprinkle salt and pepper over dish, mix well. Bake at 400 until brussels are slightly browned and are tender, about 15-20 minutes. Remove from oven and serve. Serve warm.
Tips and Tricks to Perfect Roasted Brussels Sprouts
Preheat Your Oven: Start by preheating your oven to around 400°F (200°C). A high temperature is key for getting those crispy edges on the Brussels sprouts.
Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cutting them in half can help increase the surface area for browning and enhance flavor.
Dry Them Well: Make sure the Brussels sprouts are thoroughly dried after washing. Excess moisture can steam them in the oven, preventing them from getting crispy.
Season Generously: Toss the Brussels sprouts with olive oil, salt, and pepper. For an extra layer of flavor, consider adding minced garlic, balsamic vinegar, or a sprinkle of your favorite herbs like thyme or rosemary.
Spread Evenly on a Baking Sheet: Arrange the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded. This helps them roast evenly and get crispy.
Add Cranberries Later: To prevent the cranberries from overcooking and becoming too mushy, add them to the baking sheet during the last 10-15 minutes of roasting.
Roast Until Crispy: Roast the Brussels sprouts until they’re golden and crispy, usually about 20-25 minutes, depending on their size. Stir once or twice during roasting for even cooking.
Finish with Flavor: After removing them from the oven, toss the roasted Brussels sprouts and cranberries with a little more olive oil, a splash of balsamic glaze, or a sprinkle of freshly grated Parmesan cheese for added richness.
Add Nuts for Crunch: For an added texture and nutty flavor, consider tossing in some toasted pecans or walnuts with the cranberries.
Adjust for Sweetness: Depending on your preference for sweetness, you might drizzle a little honey or maple syrup over the Brussels sprouts and cranberries in the final few minutes of roasting.
Serve Immediately: These are best served fresh from the oven while they’re still warm and crispy.
FAQs
No, blanching is not necessary for roasting. Roasting raw Brussels sprouts at a high temperature will caramelize their outer layers, giving them a delicious flavor and texture.
Ensure the Brussels sprouts are thoroughly dried after washing, use enough oil to coat them lightly, and spread them out in a single layer on the baking sheet to allow hot air to circulate freely around them.
Yes, but for the best texture and flavor, thaw them first and remove as much moisture as possible. Keep in mind that frozen Brussels sprouts might not get as crispy as fresh ones.
If the Brussels sprouts are browning too quickly, you can lower the oven temperature slightly and toss them more frequently. You can also cover them with aluminum foil to protect them from direct heat.
Yes, you can roast them ahead of time and reheat them in the oven to crisp up before serving, but they are best enjoyed fresh for the best texture and flavor.
Absolutely, you can add ingredients like chopped nuts (pecans or walnuts), diced bacon, a drizzle of balsamic glaze, or a sprinkle of Parmesan cheese for additional flavors and textures.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or on the stovetop for best results.
Yes, as long as you don’t add any animal products like bacon or cheese, roasted Brussels sprouts with cranberries is a great vegetarian and vegan side dish.
What to Enjoy with your Brussels
Roasted Meats: The savory flavor of roasted meats like turkey, chicken, pork loin, or beef roast complements the earthy Brussels sprouts and the tart-sweet cranberries, making it a perfect pairing for holiday meals or cozy family dinners.
Grilled Salmon or Seafood: The natural oils and rich flavors of grilled salmon or other seafood like shrimp or scallops can balance the tangy and slightly bitter taste of the Brussels sprouts and cranberries.
Wild Rice or Quinoa Pilaf: A hearty grain dish like wild rice or quinoa pilaf, perhaps with some nuts and dried fruits mixed in, can complement the textures and flavors of the roasted Brussels sprouts and cranberries, offering a satisfying and nutritious vegetarian option.
Creamy Polenta or Mashed Potatoes: A smooth and creamy base like polenta or mashed potatoes provides a comforting contrast to the crispy roasted Brussels sprouts, with the cranberries adding a burst of flavor.
Rustic Breads and Artisan Rolls: Serve the roasted Brussels sprouts and cranberries alongside a selection of warm, crusty bread or artisan rolls to soak up any dressing or juices, creating a simple yet satisfying meal.
Hearty Soups and Stews: A bowl of warm, hearty soup or stew, such as butternut squash soup or beef stew, paired with the roasted Brussels sprouts and cranberries can make for a cozy and fulfilling winter meal.
Pasta Dishes: Toss the roasted Brussels sprouts and cranberries with your favorite pasta, a drizzle of olive oil, and some grated Parmesan for an easy, elegant meal. They also work well as a side to richer pasta dishes like lasagna or fettuccine Alfredo.
Sweet Potatoes: The natural sweetness of roasted or mashed sweet potatoes contrasts nicely with the savory Brussels sprouts and the tartness of the cranberries.
Cheese Platter: For a more casual or appetizer-style setting, serve the roasted Brussels sprouts and cranberries as part of a cheese platter featuring a variety of cheeses, cured meats, and other roasted vegetables.
Wine Pairings: Choose a wine that complements the dish’s flavors. A crisp white wine like Sauvignon Blanc can balance the dish’s earthiness, while a light-bodied red wine like Pinot Noir can complement its richer aspects.
Try these recipes next: Roasted Green Bean Salad, Perfect Sauteed Mushrooms, Easy No Knead Bread, Slow Cooker Mashed Potatoes, Creamy Sweet Potato Soup with Hazelnuts, and The Best Oven Roasted Garlic Parmesan Asparagus.
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Roasted Brussels Sprouts with Cranberries
Equipment
Ingredients
- ½ lb brussels sprouts, washed with stems cut off and halved
- 6 cloves garlic, peeled and roughly chopped
- 2 tbsp olive oil
- ¼ cup shallots, diced
- ¼ cup cranberries
- 1 tsp sea salt
- 1 tsp cracked black pepper
Instructions
- Preheat oven to 400.
- Wash brussels sprouts and shake to remove any excess water.
- Cut bottom stem off brussels, discard.
- Cut brussels in half.
- Dice garlic cloves and shallots.
- Lay brussels, cranberries, shallots and garlic on baking sheet, drizzle with olive oil. Toss to mix well.
- Sprinkle salt and pepper over dish, mix well.
- Bake at 400 until brussels are slightly browned and are tender, about 15-20 minutes.
- Remove from oven and serve.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t understand all of the sodium and calories in the nutritional info. Where’s all the sodium coming from?
We use a software called Nutritionix which is normally very accurate. In this case, this recipe hadn’t been calculated taking into account that it makes 6 servings lol. Thank you for pointing that out, I have updated the nutrition information!
I love your tip about boilng them ahead of time to reduce the amount of time in the oven. Everything is fighting for oven space during holiday cooking so this is perfect! Such a gorgous side dish to add to my table, thanks!
I love roasted brussels sprouts but I would never have thought to add the cranberries, yum! Will have to give these a try next time I am wanting to roast some.
Oh these look beautiful and delicious! Thank you!
These were so flavorful! Love this holiday twist!