Irresistible Roasted Brussels Sprouts with Cranberry Glaze

Oh my gosh, you have to try these Roasted Brussels Sprouts with Cranberry Glaze! They’re the dish that finally made my Brussels-sprout-hating cousin ask for seconds at Thanksgiving last year. The magic happens when those crispy-edged sprouts meet a sweet-tangy cranberry glaze that’s just sticky enough to cling to every nook and cranny. I’ve been making this exact recipe for years – it’s my go-to when I need a veggie side that actually disappears from the buffet table. The contrast between the caramelized sprouts and that glossy ruby-red glaze? Absolute perfection. Trust me, this is how you make Brussels sprouts the star of any holiday meal.

Why You’ll Love These Roasted Brussels Sprouts with Cranberry Glaze

This recipe is a total game-changer, and here’s why:

• Magic texture: You get crispy, caramelized edges with tender centers—exactly how Brussels sprouts should be!
• Sweet-tangy perfection: The cranberry glaze balances earthy sprouts with just the right hit of brightness.
• Effortless elegance: It looks fancy but takes barely any hands-on time (hello, oven doing most of the work).
• Holiday hero: That ruby-red glaze makes it the prettiest dish on any festive table.
• Sneaky crowd-pleaser: Even veggie skeptics can’t resist these roasted Brussels sprouts with cranberry glaze.

Ingredients for Roasted Brussels Sprouts with Cranberry Glaze

Here’s everything you’ll need to make this showstopper side dish – I promise it’s all simple stuff you probably already have:

• 1 lb Brussels sprouts, trimmed and halved (go for similar sizes so they roast evenly)
• 2 tbsp olive oil (the good stuff – it makes a difference!)
• 1/2 tsp salt (I use kosher)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)
• 1/2 cup dried cranberries (the chewy ones work best)
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard (the secret flavor booster!)
• 1 clove garlic, minced (don’t skip this – it adds depth)

How to Make Roasted Brussels Sprouts with Cranberry Glaze

Alright, let’s get cooking! This recipe comes together so easily, but I’ve got a few tricks up my sleeve to make sure your roasted Brussels sprouts with cranberry glaze turn out absolutely perfect every time.

Step 1: Prep and Roast the Brussels Sprouts

First things first – crank that oven to 400°F (200°C) while you prep. Here’s how I get those sprouts ready:

• Trim off any gnarly outer leaves and slice each sprout in half lengthwise (don’t worry about being exact – rustic is good!).
• Toss them in a big bowl with olive oil, salt, and pepper until they’re all shiny and coated.
• Spread them out on a baking sheet cut-side down – this is KEY for getting those delicious crispy edges! Make sure they aren’t crowded.

Pop them in the oven and roast for 20-25 minutes. You’ll know they’re done when the outer leaves are dark and crispy (almost like chips!), and the centers are fork-tender.

Step 2: Simmer the Cranberry Glaze

While those sprouts are roasting, let’s make that magical glaze:

• Combine cranberries, balsamic vinegar, honey, mustard and garlic in a small saucepan.
• Bring to a gentle simmer over LOW heat (trust me, higher heat burns the honey and makes it bitter).
• Stir frequently until the cranberries plump up and the sauce thickens slightly – about 5-7 minutes. It should coat the back of a spoon but still be pourable.

Step 3: Combine and Serve

Here comes the fun part! Transfer your gorgeous roasted Brussels sprouts to a serving dish and drizzle that glossy cranberry glaze all over them. I like to toss gently with tongs so every sprout gets some love. For extra pizzazz, sprinkle with toasted pecans or walnuts if you’re feeling fancy. Serve warm and watch them disappear!

Tips for Perfect Roasted Brussels Sprouts with Cranberry Glaze

After making these roasted Brussels sprouts with cranberry glaze dozens of times, I’ve picked up some foolproof tricks:

• Size matters: Try to halve your sprouts roughly the same size so they cook evenly – nobody wants some burnt and some raw!
• Parchment paper FTW: Line your baking sheet for zero sticking and super easy cleanup (because holiday cooking means enough dishes already).
• Taste as you go: The glaze should be balanced – if it’s too sweet, add a splash more vinegar; too tart? Drizzle in extra honey.
• Crisp is key: Don’t overcrowd the pan – give those sprouts space to get properly caramelized.

Ingredient Substitutions & Variations

Want to mix things up? Here are my favorite easy swaps for these roasted Brussels sprouts with cranberry glaze:

• Sweetener swap: Use maple syrup instead of honey for a vegan version – it adds a lovely depth of flavor.
• Fresh cranberries: If you’ve got fresh ones, use 1 cup and simmer them a bit longer until they burst and thicken the glaze.
• Add some crunch: Toss in toasted pecans or walnuts right before serving for extra texture.
• Cheese lovers: A sprinkle of crumbled goat cheese or feta adds a creamy tang that works beautifully with the glaze.

Serving Suggestions for Roasted Brussels Sprouts with Cranberry Glaze

These roasted Brussels sprouts with cranberry glaze play so well with others! They’re perfect piled next to holiday roast turkey or ham, but don’t stop there – I love them spooned over quinoa bowls for lunch or served warm in little cups as a fancy appetizer. That sweet-tangy glaze even makes them shine solo on a veggie platter!

Storage & Reheating

Here’s the good news – these roasted Brussels sprouts with cranberry glaze actually keep beautifully! Just pop any leftovers in an airtight container (I swear by my glass ones) and they’ll stay tasty for up to 3 days in the fridge. When you’re ready to enjoy them again, skip the microwave – that’ll make them soggy. Instead, reheat them in a 350°F oven or air fryer for about 5 minutes to bring back that perfect crispiness. The glaze might thicken in the fridge, so I sometimes add a tiny splash of warm water and give it a quick stir before reheating.

Nutritional Information

Here’s the scoop on what you’re getting in each serving of these roasted Brussels sprouts with cranberry glaze (remember, estimates vary based on your exact ingredients):

• Calories: 180
• Fat: 7g (1g saturated, 5g unsaturated)
• Carbs: 28g (5g fiber, 18g sugar)
• Protein: 3g
• Sodium: 320mg

Not too shabby for a side dish that tastes like dessert, right?

Frequently Asked Questions

Got questions about these roasted Brussels sprouts with cranberry glaze? I’ve got answers! Here are the most common ones I hear:

• Can I use frozen Brussels sprouts? You can, but fresh is best! If you must use frozen, thaw them completely and pat them dry before roasting to avoid sogginess.
• How do I make it vegan? Easy! Swap honey for maple syrup in the glaze – it works like a charm.
• Can I make this ahead of time? Absolutely! Roast the sprouts and make the glaze separately, then combine them just before serving to keep that perfect texture.
• What if I don’t like cranberries? No worries! Try pomegranate seeds or dried cherries for a similar sweet-tart vibe.
• Can I double the recipe? Of course! Just use two baking sheets and rotate them halfway through roasting for even cooking.

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