Roasted Brussels Sprouts with Cranberries is a delicious side that's perfect for the holidays and all season long! If you love cranberries, try our Cranberry Walnut Stuffing for another tasty side dish.
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Roasted Brussels sprouts and cranberries are about the easiest side dish you can make this holiday season. There are literally 5 ingredients if you count salt and pepper!
Roasted Brussel sprouts are a timeless classic that goes with nearly any holiday table. Whether you’re looking for a delicious side dish to go with your Thanksgiving turkey, a light veggie side for Christmas, or a tasty veggie to go with your Easter ham, you can’t go wrong with this easy side dish!
This simple side dish is easy enough to make during a busy weeknight in the winter months or as an easy side for your holiday meal! This festive side dish starts with roasted Brussel sprouts mixed with cranberries and drizzled with oil and salt and pepper to create a delicious side.
The sweet cranberries with the Brussel sprouts' almost savory taste combines to make an exciting and unique flavor. You could even top it with some parmesan cheese to add an extra bit of flavor if you’d like!
In case the ingredients list alone wasn’t enough reason for you to make this recipe, let me tell you just how easy it is to make! This recipe only takes a few minutes of prep work and just 20 minutes in the oven. In no time, you’ll have a tasty side that you can throw together in less than a half-hour!
🧂 Ingredients
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Brussels sprouts
- olive oil
- salt and pepper
- dried cranberries
🔪Instructions
- Preheat oven to 425°.
- Grease 2 Sheet Pans with olive oil or cooking spray.
- Divide the Brussels sprouts between the 2 prepared pans.
- Drizzle the olive oil over the Brussels sprouts.
- Season with salt and pepper.
- Toss the vegetables to coat them in the oil and seasonings.
- Roast for 20-25 minutes until tender, stirring occasionally.
- Transfer the Brussels sprouts to a large bowl.
- Stir in the dried cranberries.
- Serve immediately.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Roasted Brussels Sprouts with Cranberries recipe.
Start by trimming the ends off, and discard any of the outer leaves that are yellowed.
Always wash your Brussels sprouts with cold water before cooking.
Brussels sprouts contain an acidic compound that is released during cooking. Using a paring knife to cut the Brussels sprouts in half. This will not only help release some of that bitterness, but it also helps give more surface area to each Brussels sprout which helps with caramelization while roasting.
Equipment
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📖 Variations
We recommend that you try our recipe for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Fry up a little bit of crispy bacon and toss it with your Brussel sprouts.
- Instead of dried cranberries, use pomegranate seeds (arils).
⏲️ Storage
Roasted Brussels sprouts can be kept in the fridge for up to 5 days in an airtight container.
😋 Similar Recipes
The roasted turkey might be the star of the show on Thanksgiving, but as far as I'm concerned, the side dishes make the meal! Here are a few of our best recipes:
- Maple Roasted Sweet Potatoes
- Cornbread Sausage Stuffing Recipe
- Garlic Green Beans Recipe
Roasted Brussels Sprouts with Cranberries
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Roasted Brussels Sprouts with Cranberries Recipe
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Ingredients
- 3 pounds fresh Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup dried cranberries
Instructions
- Preheat oven to 425°.
- Grease 2 sheet pans with olive oil or cooking spray.
- Divide the Brussels sprouts between the 2 prepared pans.3 pounds fresh Brussels sprouts
- Drizzle the olive oil over the Brussels sprouts.3 tablespoons olive oil
- Season with salt and pepper.1 teaspoon kosher salt, ½ teaspoon black pepper
- Toss the vegetables to coat them in the oil and seasonings.
- Roast until tender, stirring occasionally.
- Transfer the Brussels sprouts to a large bowl.
- Stir in the dried cranberries.½ cup dried cranberries
- Serve immediately.
Notes
- Fry up a little bit of crispy bacon and toss it with your Brussel sprouts.
- Instead of dried cranberries, use pomegranate seeds (arils).
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