Balsamic Brussel Sprouts with Cranberries
Roasted Balsamic Brussel Sprouts with cranberries is a simple side dish recipe that both kids and adults love! They’re crispy, delicious and packed with so much flavor. I get asked to make this dish every year for Thanksgiving and Christmas!
Roasted brussel sprouts in bowl drizzled with balsamic glaze and sprinkled with cranberries.
PS – Craving more crispy brussel sprout recipes? Be sure to try these Smashed Brussel Sprouts with Lemon Tahini Sauce or these Air Fryer Brussel Sprouts.
Brussels sprouts get a bit of a bad rap.
Let me preface this post by saying these balsamic roasted brussels sprouts are not your grandmother’s brussels sprouts. Those ones from back in the day that were boiled and slimy…
These beauties are roasted until nice a crunchy and then topped with tart cranberries and a sweet, balsamic reduction.
My favorite part is the little leaves that fall off and get super browned and crispy, they’re almost like little potato chips!
Just look at how pretty this delicious side dish is. I promise it tastes as good as it looks.
Plus, these easy roasted brussels sprouts are made with simple ingredients.
It’s the perfect side dish for your Thanksgiving or Christmas holiday meal. I have served it to kids and adults and everyone ends up loving this dish! If you can believe it or not, kids actually ask me to make this recipe over and over again. It’s my favorite recipe for turning kids into sprouts lovers.
Do you have to boil brussel sprouts before roasting?
No! Just trim brussel sprouts and pop them into a hot oven on large baking sheet and let them roast. They will become tender and delicious.
What’s the best way to cook brussels sprouts?
My favorite way is to roast fresh brussel sprouts in a 400-degree oven in a single layer on a sheet pan tossed with a little olive oil.
It takes about 25-30 minutes of cook time for them to get perfectly golden brown and crispy. If you’re preparing other dishes in the oven at the same time, you can also roast them at different temperatures:
350-degree oven for 35 minutes.
375-degree oven for 30-35 minutes.
400-degree oven for 25-30 minutes.
425-degree oven for 25 minutes.
450-degree oven for 20-25 minutes.
How do you get crispy brussels sprouts?
Roasting them at a high temperature ensures that they are crispy. I prefer to roast them at 400-degrees or above based on the cooking chart above.
How do you make balsamic roasted brussel sprouts?
To make the balsamic reduction that I use to coat these brussels sprouts, I reduce some balsamic vinegar with brown sugar. Bring 1 cup brown sugar and 3/4 cup balsamic vinegar to a boil over medium-high heat and then let it reduce until it becomes thick and syrupy. This will take about 20 minutes. Be sure to keep an eye on it and don’t let it reduce too much, or it will become one solid mass, like hard candy.
Tips for making balsamic reduction brussel sprouts:
DO NOT try to make the balsamic glaze ahead of time. Once reduced, it keeps getting thicker and thicker, eventually turning into a rock hard mass! (Don’t ask how I know this…)
Line your baking sheets with parchment paper or tin foil for easy clean up.
Want to switch things up? Try swapping out the cranberries for some crispy bacon.
Roasted sprouts in bowl drizzled with balsamic glaze and sprinkled with cranberries.
Roasted brussels sprouts in bowl drizzled with balsamic glaze and sprinkled with cranberries. Wine pairings for easy roasted brussel sprouts with balsamic reduction:
A light Pinot Noir with bright acidity, cherry notes and earthy notes will compliment the flavors in these Brussels sprouts nicely.
Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
These Roasted Brussels Sprouts with Balsamic Reduction & Cranberries make a simple and elegant side dish that both kids and adults love!
3 pounds Brussels sprouts
1/3 cup olive oil
1 cup brown sugar
3/4 cup balsamic vinegar
1 cup dried cranberries
Preheat oven to 400 degrees.
Cut off the brown ends of the Brussels sprouts and cut in half. Mix them in a bowl with the olive oil. Pour them on two baking sheets and roast for 25-30 minutes, until crisp on the outside and tender on the inside.
Meanwhile, combine the balsamic vinegar and brown sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and simmer until glaze is thick and syrupy, about 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with dried cranberries and serve immediately.