Roasted Brussels Sprouts Cranberries (Printable)

Golden Brussels sprouts and tart cranberries roasted with balsamic glaze and toasted nuts for a tasty side.

# What You'll Need:

01 - 1 lb Brussels sprouts, trimmed and halved

02 - 1 small red onion, thinly sliced (optional)

03 - 1/2 cup dried cranberries

04 - 2 tablespoons olive oil

05 - 1/2 teaspoon sea salt

06 - 1/4 teaspoon freshly ground black pepper

07 - 1 tablespoon balsamic glaze

08 - 1/3 cup toasted pecans or walnuts, roughly chopped (optional)

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss Brussels sprouts and red onion with olive oil, sea salt, and black pepper until evenly coated.

03 - Spread the vegetable mixture in a single layer on the prepared baking sheet.

04 - Roast for 20 minutes, stirring once halfway through, until Brussels sprouts are golden and crisp at the edges.

05 - Remove from oven, sprinkle dried cranberries over the sprouts, and toss gently to combine.

06 - Return to oven and roast for an additional 3 to 5 minutes until cranberries soften slightly.

07 - Transfer to a serving platter, drizzle with balsamic glaze, and sprinkle toasted nuts if using. Serve warm.

01 -

The contrast between caramelized edges and tender interiors happens so naturally you'll feel like a kitchen wizard.
Cranberries add a pop of color and tartness that cuts through the richness in the most elegant way, without any fussiness.

02 -

Cutting the Brussels sprouts flat-side down is the secret—that flat surface against the hot pan is what creates the crispy, caramelized magic.
Don't crowd the pan or they'll steam instead of roast, so give them room to breathe and brown properly.

03 -

Pat your Brussels sprouts dry before tossing them in oil—any surface moisture will create steam and prevent proper browning.
Add the cranberries in the last few minutes so they warm through without losing their chewy texture or bleeding color into the other vegetables.