Roasted Brussels Sprouts with Cranberries Recipe

My recipe for Roasted Brussels Sprouts with Cranberries are a delicious side option for Thanksgiving or Christmas and can be enjoyed on a weeknight because they are so easy to make.

Course Side Dish

Cuisine American

Keyword brussels sprouts with cranberries, roasted brussels sprouts with cranberries

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 95kcal

Author Ang Paris

Equipment

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

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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

📖 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.

Nutrition