Roasted Cranberry Brussels Sprouts ~
Crispy Brussels sprouts roasted with tangy and sweet cranberries – an easy side dish for the holiday season!
Roasted Brussels Sprouts and Cranberries Recipe
I like this recipe because it’s easy to make with simple ingredients, and the pretty pops of red and green color automatically qualify it as a perfect side dish for the holiday table. It’s a low effort dish that is just as tasty served warm or at room temperature.
As a big fan of Brussels sprouts anyway, I think they make a great addition to the holiday menu. Stovetop Brussels Sprouts and Brussels Sprouts Salad are both staples of our holiday meal. I usually serve the stovetop sprouts as part of the Thanksgiving feast and the salad at Christmas dinner.
Ingredients for Roasted Cranberry Brussels Sprouts
- 4 cups fresh Brussels sprouts, trimmed and halved or quartered into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup fresh cranberries
- 2 tablespoons maple syrup
Ingredient Notes
- Brussels Sprouts – The best Brussels sprouts for this recipe are small to medium in size.
- Fresh Cranberries – Fresh cranberries can be pretty tart. For a sweeter taste overall, dried cranberries can be used. Add them just before serving instead of roasting with the Brussels sprouts.
- Maple Syrup – The sweetness of the syrup offers a nice contrast to the naturally bitter taste of the sprouts.
Optional Add-Ins
- Feta cheese – Crumbled vegan feta has a similar taste and texture to goat cheese and pairs well with the tart flavor of cranberries. Add a sprinkling just before serving.
- Balsamic Glaze – Drizzle on instead of the sweet maple syrup. Balsamic vinegar is not recommended for this recipe.
- Orange Zest – To add citrusy notes.
- Nuts – Crunchy walnuts or pecans add a nice contrasting texture.
How to Make Roasted Cranberry Brussels Sprouts
STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
STEP TWO: Add Brussels sprouts to a large bowl, then toss with olive oil, thyme, salt, and black pepper.
STEP THREE: Spread the Brussels sprouts onto the prepared sheet pan in an even layer. Roast for 10 minutes.
STEP FOUR: Add the cranberries and continue roasting for an additional 10 minutes.
STEP FIVE: Transfer sprouts and cranberries to a serving dish. Drizzle with maple syrup. Adjust seasoning to taste and serve warm or at room temperature.
More Holiday Dinner Recipes You’ll Love!
- Herb Roasted Butternut Squash
- Pesto Sweet Potatoes with Parmesan Cheese
- Sourdough Stuffing Muffins with Apple and Fresh Herbs
- Thanksgiving Cranberry Sauce
- Balsamic Green Beans Salad
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Roasted Cranberry Brussels Sprouts
Ingredients
- 4 cups Brussels sprouts trimmed and halved or quartered into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup fresh cranberries
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Add Brussels sprouts to a large bowl, then toss with olive oil, thyme, salt, and black pepper.
- Spread the Brussels sprouts onto the prepared sheet pan in an even layer. Roast for 10 minutes.
- Add the cranberries and continue roasting for an additional 10 minutes.
- Transfer sprouts and cranberries to a serving dish. Drizzle with maple syrup. Adjust seasoning to taste and serve warm or at room temperature.
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