Brussels Sprouts with Balsamic and Cranberries

Brussels sprouts with balsamic and cranberries is a vibrant, sweet-and-savory side dish that adds a festive touch to any table. The crisp-tender sprouts are roasted to golden perfection, then tossed with tangy balsamic glaze and sweet dried cranberries, creating a balanced dish full of bold flavor and texture.

Why You’ll Love This Recipe

I love how this dish brings together contrasting flavors—earthy Brussels sprouts, tangy balsamic vinegar, and bursts of sweetness from cranberries. It’s simple enough for a weeknight dinner but feels special enough for a holiday spread. The roasting brings out a deep caramelization in the sprouts that pairs perfectly with the glaze, making every bite feel indulgent yet wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh Brussels sprouts
• Olive oil
• Salt
• Black pepper
• Balsamic vinegar (or balsamic glaze)
• Dried cranberries
• Optional: maple syrup or honey for added sweetness

Directions

1. I preheat the oven to 425°F (220°C).
2. I trim the ends off the Brussels sprouts and cut them in half.
3. In a large bowl, I toss the sprouts with olive oil, salt, and pepper until evenly coated.
4. I spread them out in a single layer on a baking sheet, cut side down.
5. I roast them for 20–25 minutes, flipping halfway through, until they’re golden and crisp on the edges.
6. While the sprouts roast, I warm the balsamic vinegar in a small saucepan over low heat for a few minutes until slightly thickened (or I just use pre-made balsamic glaze).
7. Once the sprouts are done, I transfer them to a serving bowl, drizzle with the balsamic glaze, and toss with dried cranberries.
8. If I want a touch of sweetness, I add a light drizzle of maple syrup or honey before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I toss in chopped toasted pecans or walnuts for added crunch. If I want a little more sweetness, I roast the sprouts with a drizzle of maple syrup. I’ve also made this dish with pancetta or bacon bits for a savory twist, and it pairs really well with the balsamic and cranberries.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven or a skillet to keep the sprouts crisp. The microwave works too, but it softens them more. This dish can also be made ahead and served at room temperature—perfect for entertaining.

FAQs

Can I use frozen Brussels sprouts?

I’ve tried it, but fresh Brussels sprouts work best for roasting. Frozen ones tend to release more moisture and don’t get as crispy.

What kind of balsamic should I use?

I usually use a good-quality aged balsamic or a store-bought balsamic glaze. If I’m reducing vinegar myself, I start with regular balsamic vinegar and simmer it gently until it thickens.

Can I make this dish ahead of time?

Yes, I often roast the sprouts ahead of time and reheat them in the oven just before serving. I add the cranberries and balsamic glaze at the end for the best texture.

What can I serve this with?

I like serving this alongside roasted chicken, turkey. It’s also great with grain bowls or vegetarian mains.

Are Brussels sprouts healthy?

Absolutely. They’re high in fiber, vitamins C and K, and antioxidants. Roasting keeps them nutritious while adding a delicious crunch.

Conclusion

Brussels sprouts with balsamic and cranberries is one of my favorite sides to make when I want something healthy, flavorful, and festive. Whether I’m cooking for the holidays or a regular weeknight dinner, this dish always adds brightness and depth to the table.

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