Brussels Sprouts with Cranberries

This delicious Brussels sprouts with cranberries recipe only requires a handful of ingredients to make. This Brussels sprouts and cranberries combination is super easy to make and are a great idea for fall dinners and holiday parties!

You will want to add this delicious Brussels sprouts recipe to your holiday menu. Cranberry Brussel Sprouts is one of our easy vegetable side dish recipes you will want to bookmark for later.

Why You Will Love This Recipe

These oven-roasted Brussels sprouts with sweet cranberries make a side dish that is simple, delicious, and ready in about 40 minutes.

This simple recipe is also very colorful and a great vegetable side dish for the holiday season. We like to call it our Christmas Brussels sprouts recipe because of the colors. 

Balsamic vinegar and cranberries come together nicely in this healthy side dish. Once you prepare the vegetables, it practically cooks itself in the oven making it a truly simple side.  Even those who are not a fan of Brussels sprouts, have enjoyed this recipe. 

The result is a tasty vegetable with great flavor from a balsamic glaze made with vinegar and sugar and topped with the delicious addition of cranberries. 

It also pairs well with many main dishes.  

Brussels Sprouts with Cranberries Ingredients

This recipe only requires six simple ingredients.

Brussels Sprouts  - You

Vinegar - You will want to use Balsamic vinegar for this recipe

Cranberries- Dried cranberries are perfect.

Sugar - I use white sugar, but you can use brown sugar if you want. 

Equipment and Kitchen Tools Needed

• baking sheet
• flat spatula
• saucepan
• spoon
• aluminum foil

How to Make Brussel Sprouts with Cranberries 

Instructions

1. Preheat the oven to 375 degrees. Pull off the outermost leaves of the sprouts to clean them. Prepare a large, rimmed sheet pan with aluminum foil. Cut the sprouts in half and place the halved sprouts in an even layer onto the baking sheet.
2. Drizzle with olive oil. Season with salt. Toss to evenly coat the brussel sprout in the olive oil. Spread into a single layer. Bake for 25 to 30 minutes.
3. Meanwhile, pour the sugar and balsamic vinegar into a small saucepan. Bring to a boil over medium-high heat, stirring often. Reduce to medium heat and continue cooking until the sauce has thickened enough that it coats the spoon. The sauce will continue to thicken as it cools.
4. The Brussels sprouts are done when they are lightly browned.
5. Pour the sauce over and toss to coat.
6. Top with the dried cranberries.

Then toss gently to coat and transfer sprouts into a serving dish. 

Pro Tips and Timesaver Shortcuts

• When purchasing Brussels sprouts, look for those that are all around the same size so that they cook evenly.
• Prepare the Brussels sprouts ahead of time. Clean them and remove outer leaves.
• This recipe easily doubles for larger crowds.

Serving, Storage & Leftover Suggestions

Store leftovers in an airtight container in the refrigerator. You can even make this a day ahead and warm it up to serve.

Recipe Variations, Notes & Substitutions

 Try adding some cooked and chopped bacon bits to the dish. The bacon and cranberries combination is delicious!

You can also add a tablespoon of maple syrup for a sweet and savory kick. 

Recipe FAQs

Is it Brussel sprouts or Brussels sprouts?

It is Brussels sprouts but they are often referred to like Brussel sprouts. 

When are Brussels Sprouts in Season?

They are at their prime season from September to March In many areas you can buy Brussels sprouts year-round.

Is it better to buy Brussel sprouts on the stalk?

You can use either for this recipe, but if you buy them on the stalks, the stalks you will need to remove the nubby ends from the stalks prior to baking. So to save time I recommend buying them already cut from the stalk. 

Are Brussels Sprouts good for you?

Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control

More Delicious Side Dish Recipes

Bacon Brussels Sprouts - Brussels sprouts with smoky bacon.

Sweet Potatoes Casserole - another lovely side dish for the season. 

Slow Cooker Mashed Potatoes – Use your crockpot and save space on your stove with this easy Potato Recipe.

Easy Scalloped Potatoes – Cheesy potatoes in a wonderful casserole made in the oven. 

Baked Butternut Squash – Baked in the oven with no added sugar. 

Don't forget to bookmark this recipe.

📖 Recipe

Brussels Sprouts with Cranberries

Raquel Pineira

Tender Brussels sprouts are roasted to a caramelized crisp, then tossed with cranberries for a delicious sweet and savory combination. A drizzle of balsamic glaze provides a nice finish to this easy vegetable side dish.

5 from 38 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 30 minutes mins

Course Vegetable

Cuisine American

Servings 8

Calories 278 kcal

Ingredients

  

1x2x3x

• 2 pounds brussel sprouts halved
• ½ cup olive oil
• salt to taste
• ⅔ cup sugar
• ½ cup balsamic vinegar
• ⅔ cup dried cranberries

Instructions

 

• Preheat the oven to 375 degrees. Prepare a large, rimmed baking sheet with aluminum foil.
• Place brussels sprouts onto the baking sheet..
• Drizzle with olive oil. Season with salt is desired. Toss to evenly coat the brussel sprouts in the olive oil.
• Spread into a single layer. Bake for 25 to 30 minutes
• Meanwhile, pour the sugar and balsamic vinegar into a small saucepan. Bring to a boil over medium-high heat, stirring often.
• Reduce the heat to medium and continue cooking until the sauce has thickened enough that it coats the spoon. The sauce will continue too thicken as it cools.
• When the brussel sprouts are done, pour the sauce over and toss to coat. Top with the dried cranberries.

Nutrition

Calories: 278kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 33mgPotassium: 463mgFiber: 5gSugar: 28gVitamin A: 855IUVitamin C: 96mgCalcium: 53mgIron: 2mg

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