Roasted Brussels Sprouts Cranberries (Printable)

Crisp Brussels sprouts paired with tangy cranberries and a balsamic drizzle for a festive side dish.

# What You Need:

01 - 1 lb Brussels sprouts, trimmed and halved

02 - 1 small red onion, thinly sliced (optional)

03 - 1/2 cup dried cranberries

04 - 2 tbsp olive oil

05 - 1/2 tsp sea salt

06 - 1/4 tsp freshly ground black pepper

07 - 1 tbsp balsamic glaze

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

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, combine Brussels sprouts and red onion with olive oil, sea salt, and black pepper, ensuring even coating.

03 - Spread the 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, scatter 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.

01 -

The contrast between crispy edges and tender centers feels like a small victory every time you pull them from the oven.
Dried cranberries add a sophisticated sweetness that makes this feel fancy without requiring any real skill.

02 -

Don't crowd the pan—if your Brussels sprouts are piled on top of each other, they'll steam instead of roast, and you'll miss out on those caramelized edges entirely.
Add the cranberries late in cooking or they'll shrivel into hard little pebbles instead of staying tender and plump.

03 -

Pat your Brussels sprouts completely dry before tossing with oil—any moisture will steam them instead of crisping them up.
Taste a sprout before serving and adjust the salt; Brussels sprouts can handle a little more than you'd expect, and it intensifies the caramelized flavor.