25-Minute Magical Roasted Brussels Sprouts with Cranberries

You know that moment when everyone at the holiday table goes quiet except for the happy crunching sounds? That’s what my Roasted Brussels Sprouts with Cranberries does to my family every time. I stumbled onto this perfect sweet-savory combo years ago when I was desperate to make my sprouts-hating nephew try vegetables. The magic happens when those crispy-edged sprouts meet tart cranberries and a hint of maple syrup. It’s become our must-have side dish – simple enough for weeknights but fancy enough for Thanksgiving. Trust me, even sprout skeptics come back for seconds of this vibrant, caramelized goodness.

Why You’ll Love This Roasted Brussels Sprouts with Cranberries Recipe

This isn’t just another side dish—it’s the one that disappears first from the table. Here’s why:

• Effortless elegance: Just toss, roast, and wow your guests with minimal prep work
• Flavor fireworks: The caramelized sprouts and burst cranberries create this incredible sweet-tart balance
• Holiday hero: That gorgeous red-and-green color combo makes it look like you fussed for hours
• Sneaky healthy: Packed with fiber and vitamins, but tastes like a treat (my little secret!)
• Versatile star: Equally at home next to weeknight chicken or your Thanksgiving turkey

Seriously, I’ve converted more Brussels sprouts haters with this recipe than I can count. The crispy edges and maple-kissed cranberries work some kind of magic!

Ingredients for Roasted Brussels Sprouts with Cranberries

Let’s talk about what makes this dish sing! Every ingredient plays a special role, and I’m picky about getting them just right. Here’s what you’ll need:

• 1 pound Brussels sprouts – trimmed and halved (look for tight, bright green heads)
• 1 cup fresh or frozen cranberries – no thawing needed if frozen
• 2 tablespoons olive oil – the good stuff that makes everything crisp up beautifully
• 1 tablespoon maple syrup – use pure, not pancake syrup (trust me on this)
• 1/2 teaspoon salt – kosher salt is my go-to for even seasoning
• 1/4 teaspoon black pepper – freshly ground adds the best flavor
• 1/4 cup chopped pecans (optional) – for that irresistible crunch factor

See? Nothing fancy here, just simple ingredients that transform into something magical in the oven. Now let’s get those sprouts roasting!

How to Make Roasted Brussels Sprouts with Cranberries

Okay, let’s get cooking! This recipe is foolproof, but I’ve learned a few tricks over the years to make it absolutely perfect every time. Here’s exactly how I do it:

Step 1: Preheat and Prep

First things first – crank that oven to 400°F (200°C). While it’s heating up, trim your Brussels sprouts by slicing off the dry ends and cutting them in half. This exposes more surface area for that delicious caramelization we’re after. Toss any loose leaves too – they’ll crisp up into tasty little chips!

Step 2: Toss with Flavors

Grab your biggest mixing bowl (I use my favorite speckled blue one) and throw in the sprouts, cranberries, olive oil, maple syrup, salt, and pepper. Now roll up those sleeves and really get in there with your hands – massaging everything together is key! The maple syrup will cling to every nook and cranny, creating those irresistible sweet-spots.

Step 3: Roast to Perfection

Spread everything out on a baking sheet in a single layer – don’t overcrowd or they’ll steam instead of roast. After about 12 minutes, give them a good stir. You’ll know they’re done when the sprouts are fork-tender with crispy brown edges and the cranberries have burst open, about 20-25 minutes total. That heavenly smell will tell you it’s time!

Optional Add-Ins

For extra pizzazz, sprinkle toasted pecans over the top right before serving. If you like a little heat (I sure do!), a pinch of red pepper flakes in the mix adds a nice kick that plays off the sweetness beautifully.

Tips for Perfect Roasted Brussels Sprouts with Cranberries

After making this dish more times than I can count, here are my can’t-live-without secrets for absolute perfection:

• Give them space! Crowding the baking sheet is the #1 rookie mistake – sprouts need room to crisp up, not steam. Use two pans if needed.
• Fresh cranberries are worth it – their bright tartness really pops, though frozen work in a pinch (just expect more juices).
• Don’t skip the stir – that mid-roast shuffle ensures even browning and prevents any sad burnt spots.
• Size matters – if your sprouts are huge, quarter them so everything cooks evenly.
• Trust your nose – when your kitchen smells like caramelized magic, they’re probably done!

Oh, and one last thing – always make extra. This dish disappears faster than you’d believe!

Ingredient Substitutions and Notes

Look, I get it—sometimes you’re staring into your pantry and think “No way I have all this!” Don’t panic! Here are my tried-and-true swaps that still taste amazing:

• No fresh cranberries? Dried work (use 1/2 cup), but soak them in warm water for 10 minutes first to plump up. Frozen cranberries are also great—just toss them in frozen!
• Allergic to nuts? Skip the pecans or try toasted sunflower seeds for crunch. My cousin swears by pumpkin seeds too.
• Vegan? Maple syrup’s already plant-based, but double-check your sweetener if using substitutes.
• Short on time? Buy pre-trimmed Brussels sprouts—I won’t judge! (Just halve them yourself for better roasting.)

One golden rule: always taste before serving. Sometimes those cranberries can be extra tart—a tiny drizzle more syrup fixes everything!

Serving Suggestions for Roasted Brussels Sprouts with Cranberries

Oh honey, these Roasted Brussels Sprouts with Cranberries play well with just about everything! They’re my go-to side when I’m roasting a chicken – the sweet-tart flavors cut through the richness perfectly. At Thanksgiving, they steal the show next to turkey and mashed potatoes. For a fancy twist, serve them warm over whipped goat cheese crostini – the creamy tang is unreal with the caramelized sprouts. Weeknight pro tip: toss leftovers with farro and feta for an instant grain bowl!

Storage and Reheating Instructions

Here’s the scoop on keeping those Roasted Brussels Sprouts with Cranberries tasting fresh – because let’s be real, leftovers are half the joy! Pop them in an airtight container (I love my glass ones with the locking lids) and they’ll keep for about 3 days in the fridge. To reheat, spread them on a baking sheet and give them 5 minutes in a 350°F oven – just enough to wake up those crispy edges. Microwave works in a pinch, but expect softer sprouts. Pro tip: the pecans stay crunchiest when added fresh after reheating!

Nutritional Information for Roasted Brussels Sprouts with Cranberries

Let’s be real—this dish tastes so indulgent, you’d never guess how good it is for you! A serving (about 1/4 of the recipe) clocks in around 120 calories, packing 4g of fiber and 3g of protein. The olive oil gives you healthy fats, while those cranberries deliver a vitamin C boost. Now, full disclosure—numbers can vary based on your exact ingredients (especially if you go wild with pecans like I sometimes do!). But honestly? When something’s this delicious and nutritious, it’s basically kitchen magic.

Frequently Asked Questions

I’ve gotten so many questions about this recipe over the years—here are the ones that pop up most often!

Can I use frozen Brussels sprouts?
Sure can! Just thaw them completely and pat dry with paper towels first (otherwise they’ll steam instead of roast). That said, fresh sprouts give you the best crispy texture.

Why are my cranberries turning mushy?
Means they’re roasting too long—those little guys cook faster than the sprouts! If using frozen, add them halfway through cooking. Fresh cranberries should still hold some shape when done.

Can I make this ahead for Thanksgiving?
Absolutely! Roast everything except the pecans the day before. Reheat at 350°F for 10 minutes while the turkey rests—add nuts right before serving for maximum crunch.

No maple syrup—what can I use?
Honey works in a pinch, but reduce by half since it’s sweeter. Brown sugar (1 packed tablespoon) dissolved in 1 tsp hot water also does the trick!

Share Your Experience

I’d love to hear how your Roasted Brussels Sprouts with Cranberries turned out! Did your picky eaters surprise you? Any brilliant twists you added? Drop me a comment below—your tips might help the next home cook. And if you loved it, snap a pic! That caramelized goodness deserves to be shared.

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