The crisp autumn air always makes me crave roasted vegetables with deep, caramelized flavors. This Roasted Brussels Sprouts with Cranberries recipe brings that cozy warmth straight to your kitchen table.
You simply toss the ingredients together and let the oven do all the heavy lifting for you.
What Sets This Roasted Brussels Sprouts with Cranberries Apart
The contrast between the savory sprouts and the sweet dried fruit is incredibly satisfying. My recipe uses a high roasting temperature to ensure you get that craveable crunch on every leaf.
You can easily prepare all the components in advance and just pop the pan in the oven before dinner. The addition of spicy honey gives the dish a unique kick that balances the earthiness perfectly.
I love how the pecans toast right on the pan for an extra layer of texture. This simple method turns a humble vegetable into the star of the meal.
If you loved these roasted veggies, you should definitely check out my Hearty Vegan Tagine with Chickpeas Recipe next. I also find that the spiced warmth of the Cozy Cabbage Curry Recipe pairs wonderfully with this style of cooking.
Your Roasted Brussels Sprouts with Cranberries Shopping List
Here is everything you will need to gather for this recipe:
- Brussels Sprouts: Look for small, firm heads that are bright green.
- Pecans: Coarsely broken pieces add a wonderful crunch.
- Dried Cranberries: These provide a tart and chewy contrast to the savory vegetables.
- Olive Oil: Use a good quality extra virgin oil for roasting.
- Kosher Salt: Essential for bringing out the natural flavors.
- Black Pepper: Freshly ground is best for a subtle spice.
- Hot Honey: A sweet and spicy glaze that finishes the dish perfectly.
My Method for Roasted Brussels Sprouts with Cranberries
Let’s get cooking with these simple steps:
- Begin by preheating your oven to 475 degrees Fahrenheit and lining a large baking sheet with parchment paper. Take your Brussels sprouts and trim off the tough stem ends, then remove any yellow or damaged outer leaves. Slice each sprout in half vertically through the root end, or into quarters if you have particularly large vegetables.
- Place the prepared sprouts directly onto your baking sheet or into a large mixing bowl. Drizzle them with the olive oil and season generously with the salt and black pepper. Use your hands to toss everything together until every leaf is glossy and evenly coated with the seasoning mixture.
- Arrange the sprouts on the baking sheet in a single layer, making sure they are not crowded or touching too much. Take a moment to flip them so that the flat cut sides are facing down against the parchment paper. This specific contact is the secret to achieving that deep, dark caramelization on the cut surface.
- Roast the sprouts in the hot oven for about 10 to 12 minutes until they start to brown and soften. Remove the pan carefully and sprinkle the broken pecans and dried cranberries over the sprouts, tossing gently to distribute them. Return the baking sheet to the oven for another 3 to 4 minutes to toast the nuts and warm the fruit without burning them.
- Transfer the roasted mixture to a serving bowl immediately while it is still piping hot. Drizzle the hot honey over the top and give it a final toss to coat everything in the sweet and spicy glaze. Serve right away to enjoy the best texture and flavor contrast.
Pro Tips for Roasted Brussels Sprouts with Cranberries
Always place the cut side of the vegetable down on the baking sheet for the best searing. This ensures you get that beautiful golden brown crust that makes Roasted Brussels Sprouts with Cranberries so good.
I recommend drying the sprouts thoroughly after washing so they roast instead of steam. Wet vegetables will never get crispy in the oven no matter how high the heat is.
Watch the pecans closely during the final few minutes because they can burn very quickly. I usually stay right by the oven door once the nuts are added to the pan.
How to Serve This Roasted Brussels Sprouts with Cranberries
This dish looks festive enough for a holiday spread but remains simple enough for a Tuesday night dinner. My family enjoys pairing it with roasted chicken or a hearty grain bowl for a balanced meal.
I often eat the leftovers cold for lunch because the flavors meld together so well overnight. You can also chop them up and add them to a warm salad for a quick nutritious boost.
Find more easy dinner inspiration and seasonal vegetable recipes by following me on Pinterest.
Print
Roasted Brussels Sprouts with Cranberries
- Total Time: 23 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy oven-roasted Brussels sprouts tossed with toasted pecans, tart dried cranberries, and a sweet hot honey glaze.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1/4 cup dried cranberries
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup pecans, coarsely broken
- 1 1/2 tablespoons hot honey
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 475°F and line a baking sheet with parchment paper for easy cleanup.
- Trim the stem ends of the Brussels sprouts and cut them in half vertically. If they are very large, quarter them instead.
- Toss the sprouts with olive oil, salt, and pepper until evenly coated. Spread them on the baking sheet cut-side down.
- Roast for 10-12 minutes until the bottoms are caramelized and the sprouts are tender-crisp.
- Remove from the oven, stir in the pecans and dried cranberries, and return to the oven for 3-4 minutes to toast the nuts.
- Transfer to a bowl, drizzle with hot honey, toss to coat, and serve immediately.
Notes
Ensure the sprouts are completely dry before roasting to achieve the best crispiness.
- Prep Time: 8 min
- Cooling Time:
- Cook Time: 15 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 128
- Sugar: 11g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted brussels sprouts with cranberries, easy vegetable side dish, holiday side recipe, healthy roasted veggies