Transform humble Brussels sprouts into an elegant and flavorful side dish with this Roasted Brussels Sprouts with Cranberries recipe. This colorful dish combines the earthy, slightly bitter flavor of perfectly caramelized Brussels sprouts with the sweet-tart burst of dried cranberries, creating a delightful contrast that even Brussels sprouts skeptics will love. The high-heat roasting method caramelizes the outer leaves while keeping the centers tender, while the cranberries add festive color and natural sweetness that balances the vegetables’ robust flavor. Enhanced with garlic, olive oil, and a touch of balsamic vinegar, this dish makes an excellent accompaniment to roasted meats, holiday dinners, or as part of a vegetarian feast. The recipe serves 6-8 people as a side dish and takes approximately 30 minutes from start to finish, making it both impressive and practical for entertaining.
Ingredients You’ll Need
For the main dish:
- 2 pounds fresh Brussels sprouts
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup toasted pine nuts or chopped walnuts (optional)
- 2 tablespoons fresh lemon juice
Preparing the Brussels Sprouts
Start by preheating your oven to 425 degrees Fahrenheit, which is the ideal temperature for achieving those beautiful caramelized edges that make roasted Brussels sprouts so appealing. While the oven heats, prepare your Brussels sprouts by trimming off the stem ends and removing any yellow or damaged outer leaves. Cut each Brussels sprout in half lengthwise, which allows for better caramelization and more even cooking.
Rinse the halved Brussels sprouts in cold water and pat them completely dry with paper towels or a clean kitchen towel. This drying step is crucial because moisture on the vegetables will create steam in the oven, preventing the browning that gives roasted Brussels sprouts their distinctive nutty flavor and appealing texture.
Seasoning and Oil Coating
In a large mixing bowl, combine the dried Brussels sprouts with olive oil, minced garlic, salt, and black pepper. Toss everything together with your hands or a large spoon, making sure each Brussels sprout half is evenly coated with oil and seasonings. The oil not only helps with browning but also carries the garlic flavor throughout the dish.
Add the dried cranberries to the bowl and toss gently to distribute them evenly among the Brussels sprouts. The cranberries will plump up slightly during roasting and release some of their sweetness, which complements the slightly bitter notes of the Brussels sprouts perfectly.
Roasting to Perfection
Spread the seasoned Brussels sprouts and cranberries in a single layer on a large, rimmed baking sheet. Make sure the Brussels sprouts are cut-side down when possible, as this positioning allows the flat surface to caramelize beautifully against the hot pan. Don’t overcrowd the pan, as this will cause the vegetables to steam rather than roast. If necessary, use two baking sheets to ensure proper spacing.
Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender when pierced with a fork and the outer leaves are golden brown and slightly crispy. The cranberries should be plumped and slightly caramelized around the edges. Avoid stirring or moving the Brussels sprouts too frequently during cooking, as this prevents proper browning.
Adding the Finishing Touches
Remove the roasted Brussels sprouts from the oven and immediately drizzle with balsamic vinegar while they’re still hot. The heat will help the vinegar reduce slightly and coat the vegetables with its sweet, tangy flavor. Toss gently to distribute the vinegar evenly.
Sprinkle with fresh lemon juice to brighten the overall flavor and add a fresh, acidic note that cuts through the richness of the olive oil. If using nuts, add the toasted pine nuts or chopped walnuts now, tossing them in while the Brussels sprouts are still warm so they become slightly fragrant from the residual heat.
Serving Suggestions and Variations
Transfer your Roasted Brussels Sprouts with Cranberries to a serving platter or bowl and serve immediately while still warm. This dish pairs beautifully with roasted chicken, turkey, pork tenderloin, or beef roast. It also makes an excellent addition to holiday buffets and potluck dinners.
For variations, you can substitute the dried cranberries with other dried fruits like chopped dried apricots, golden raisins, or dried cherries. Fresh cranberries work too, though they’ll be more tart and may burst during roasting, creating a more rustic appearance.
Make-Ahead and Storage Tips
While this dish is best served fresh from the oven, you can prepare the Brussels sprouts up to the point of roasting earlier in the day. Keep the oiled and seasoned Brussels sprouts covered in the refrigerator, then add the cranberries and roast when ready to serve.
Leftover roasted Brussels sprouts can be stored in the refrigerator for up to 3 days and reheated in a 350-degree oven for 5-10 minutes to restore some of their crispiness. They’re also delicious served cold as part of a grain salad or mixed into pasta dishes for added flavor and nutrition.
Nutritional Benefits
Beyond their delicious taste, Brussels sprouts are nutritional powerhouses packed with vitamin C, vitamin K, folate, and fiber. The addition of cranberries provides antioxidants and natural sweetness without refined sugar, making this dish both healthy and satisfying. The olive oil contributes healthy fats that help your body absorb the fat-soluble vitamins in the Brussels sprouts, making this not just a tasty side dish but a nutritious one as well.
