When I was a little girl, my grandmother would always bring a dish of roasted Brussels sprouts to the holiday table, and I used to wrinkle my nose before even tasting them. But one year, she surprised me by adding sweet cranberries to those sprouts—and suddenly those once-disliked vegetables became something I looked forward to. That memory inspires this recipe for Roasted Brussels Sprouts with Cranberries. In this article, I’ll share tips, variations, and step‑by‑step instructions so you, too, can transform Brussels sprouts into a warm, vibrant side dish. Whether for a cozy weeknight or a festive meal, this dish balances crispiness and tartness beautifully.
Table of Contents
Why This Dish Works
The Magic of Roasting
Roasting Brussels sprouts brings out natural sweetness and caramelization. When exposed to dry heat, the edges turn crisp, and the interior stays tender. A high roasting temperature (375–425 °F / 190–220 °C) yields those desirable golden-brown edges. Also, make sure your sprouts are dry—moisture prevents crisping.
Cranberries: Sweet and Tart Contrast
Cranberries bring the perfect contrast—bright, tart bursts against earthy sprouts. Dried cranberries or fresh ones both work well. Add the cranberries in the final roasting minutes so they don’t overcook. The balance of crisp sprout edges and juicy cranberry bits makes this dish a crowd favorite.
Ingredients and Preparations
Core Ingredients
Here is a simple ingredients list you can adapt:
- Brussels sprouts (fresh)
- Olive oil
- Salt and black pepper
- Cranberries (dried or fresh)
- Optional: nuts, maple syrup, garlic powder, herbs
Prep Steps Before Roasting
- Preheat oven to 400 °F (200 °C).
- Trim and halve Brussels sprouts.
- Dry thoroughly with paper towel.
- Toss in olive oil, salt, and pepper.
- Arrange flat-side down on a baking sheet with space between.
Roasting Method & Timing
Initial Roast: Crisp the Sprouts
Roast for about 10–15 minutes initially, or until the edges start browning. Halfway through, shake the pan to ensure even roasting.
Add Cranberries and Finish Roasting
Add cranberries and optional nuts. Roast another 8–12 minutes. For more caramelization, switch to broil for a minute at the end. Don’t let the cranberries burn watch closely.
Serving, Variations & Storage
Serving Ideas
Serve warm as a festive side dish with mashed potatoes, roasted chicken, or grain bowls. For more comforting recipes, visit Nevin Recipes.
Variations & Add‑Ons
- Maple drizzle: Sweetens and adds a glaze.
- Nuts: Pecans or walnuts add crunch.
- Balsamic: Adds complexity when drizzled after roasting.
- Herbs: Thyme or rosemary give depth.
Storage & Reheating
- Refrigerate in airtight container for 3–4 days.
- Reheat in oven or skillet. Avoid microwave.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Yes, but they release moisture. Roast a bit longer and dry well before cooking.
Can I use fresh cranberries instead of dried?
Yes. Add toward the end of roasting so they soften without drying out.
Is this recipe vegan/vegetarian?
Yes, it’s fully plant-based as written.
Can I prepare this ahead of time?
Yes. Prep the sprouts in advance but roast just before serving. Add cranberries at the end for best results.
Conclusion
Roasted Brussels Sprouts with Cranberries is an easy yet elegant side dish that brings festive color and flavor to any meal. Whether you’re prepping for holidays or cozy family dinners, this dish shines with sweet and savory harmony. Want more heartwarming recipes? Visit Nevin Recipes for more ideas and check out Pinterest for beautiful presentation inspiration.
Roasted Brussels Sprouts with Cranberries
Crispy and golden roasted Brussels sprouts paired with tart cranberries, making a perfect sweet and savory side dish for holidays or cozy dinners.
- 1 ½ pounds fresh Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries (or fresh)
- 2 tablespoons maple syrup or balsamic glaze (optional)
- ¼ cup chopped pecans or walnuts (optional)
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Trim and halve Brussels sprouts. Dry thoroughly with a clean towel.
3. Toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
4. Place sprouts cut-side down on baking sheet, leaving space between them.
5. Roast for 15 minutes or until edges are golden and crisp.
6. Remove pan, add cranberries (and nuts or syrup if using), and return to oven.
7. Roast for another 10 minutes until cranberries soften and sprouts are tender.
8. Serve immediately while hot and crisp.
For extra flavor, drizzle balsamic glaze right before serving.
Use an air fryer for quicker roasting in smaller batches.
Avoid overcrowding to get the best caramelization.