Roasted Brussels Sprouts Cranberries

My mom would roast Brussels sprouts every November, and I'd watch from the kitchen counter as they'd transform from these pale little knots into something golden and almost caramelized. One year I was home for Thanksgiving, and she added dried cranberries at the last moment, tossing them in while the pan was still hot. The sweet-tart burst against the crispy edges changed everything for me—suddenly this was no longer a vegetable I tolerated, but one I actually craved.

I made this for a winter potluck once, and someone asked for the recipe before they'd even finished their plate. That moment stuck with me—a side dish so simple but so satisfying that it became the thing people actually talked about. It's one of those recipes that makes you look like you've been cooking for years when really you just roasted some vegetables.

Ingredients

• Brussels sprouts: Halving them flat-side down is the secret to those deeply caramelized, crispy edges that make this dish shine.
• Red onion: Optional, but the thin slices caramelize beautifully and add a subtle sharpness that balances the sweetness.
• Dried cranberries: These are the magic—they soften just slightly in the heat and burst with concentrated fruit flavor.
• Olive oil: Use a good quality one; it's one of just four savory ingredients, so it matters.
• Sea salt and black pepper: Fresh cracked pepper makes a noticeable difference here.
• Balsamic glaze: The finishing touch that ties everything together with a subtle tang.
• Toasted pecans or walnuts: Optional but recommended; they add a welcome crunch and earthiness.

Instructions

Get everything prepped and your oven hot:

Set your oven to 425°F and line a baking sheet with parchment paper. Halve your Brussels sprouts, keeping that flat side intact for later—it's where the magic happens.

Coat generously with oil and seasonings:

Toss the Brussels sprouts and onion with olive oil, salt, and pepper in a large bowl, making sure every piece gets a light coating. Don't be shy with the oil; it's what creates those crispy edges.

Spread and roast:

Lay everything out in a single layer on your baking sheet, flat sides down. Roast for 20 minutes, stirring halfway through so they cook evenly on all sides.

Add the cranberries and finish:

Toss the dried cranberries in with the hot Brussels sprouts and roast for another 3 to 5 minutes. You're not trying to soften them completely—just enough for them to warm through and release a little of their flavor.

Dress and serve:

Transfer everything to a serving platter, drizzle with balsamic glaze, and scatter the toasted nuts on top if you're using them. Serve warm while the sprouts are still at their crispiest.

Save

There's something deeply satisfying about pulling a sheet pan out of the oven and seeing those Brussels sprouts glistening and golden, with cranberries studded throughout like little jewels. It's the kind of dish that makes your kitchen smell incredible and reminds you why simple cooking done well is often the most memorable.

Why This Works as a Side Dish

Brussels sprouts have this natural bitterness that roasting transforms into something almost sweet, and the cranberries amplify that shift perfectly. The balsamic glaze adds a sophisticated depth that makes this feel appropriate for any table, whether it's a casual weeknight dinner or a formal holiday spread. What makes this recipe so reliable is that there's very little that can go wrong—the oven does most of the work.

Flavor Combinations That Work

If you want to experiment, this base is incredibly forgiving. A splash of maple syrup mixed with the olive oil adds a deeper sweetness that's especially nice in autumn. Some people add a pinch of cayenne or smoked paprika for warmth, or even a touch of garlic powder if they want something savory to balance the fruit. The nuts are flexible too—walnuts are earthier than pecans, and honestly, leaving them out entirely creates a lighter, more refined dish.

Storage and Reheating

This dish is equally good at room temperature, which makes it perfect for potlucks or holiday gatherings where oven space is scarce. If you're making it ahead, store it in an airtight container in the refrigerator for up to three days, then reheat gently in a 300°F oven for about 10 minutes to restore some of the crispiness. The balsamic glaze can be added fresh just before serving if you're worried about it becoming too concentrated.

• Let the Brussels sprouts cool slightly before storing them to preserve their texture.
• Reheat only what you need to avoid overheating the entire batch.
• The nuts stay crispest if added just before serving rather than mixed in ahead of time.

Save

This is one of those recipes that proves vegetables don't need to be complicated to be delicious. It's become a staple in my kitchen because it works, tastes great, and looks impressive without requiring any real technique—just an oven and a little patience.

Recipe FAQs

→ What temperature is best for roasting Brussels sprouts?

Roasting at 425°F (220°C) helps achieve a crispy exterior while keeping the inside tender and flavorful.

→ Can I use fresh cranberries instead of dried?

Fresh cranberries can be used but may require longer roasting time to soften. They will also add a more tart flavor.

→ How do I get Brussels sprouts crispy on the edges?

Tossing sprouts with olive oil and roasting them in a single layer on a baking sheet encourages even cooking and crispiness.

→ Are toasted nuts necessary in this dish?

Toasted pecans or walnuts add texture and a nutty flavor but can be omitted for nut-free preferences without losing main flavors.

→ What can I serve alongside this vegetable preparation?

This side complements poultry, hearty grains, or can be part of a vegetarian meal offering balanced flavors.