Roasted Brussel Sprouts and Cranberries

Easy Roasted Brussels Sprouts with Cranberries Recipe – a good easy Thanksgiving and Christmas side dish that is suited to big holiday dinners and so easy!

This recipe was inspired by our love of fresh cranberries and when we had some extra after making cranberry sauce one day we decided to add them to our roasted brussels sprouts and this good recipe was born. Roasted cranberries take on some of the salty savory flavor of the brussels sprouts while still holding their tart iconic flavor.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Cranberry Roasted Brussels Sprouts

First assemble the following ingredients:

• Brussels sprouts (1/2 lb) – Brussels sprouts are the star of this dish, offering a nutty and slightly bitter taste that becomes wonderfully caramelized and tender when roasted.
• Cloves garlic (6) – Minced garlic can be tossed with the Brussels sprouts before roasting, infusing the dish with a warm, aromatic flavor.
• Olive oil (2 tbsp) – Olive oil coats the Brussels sprouts, ensuring they roast to perfection with a crispy exterior and moist, flavorful interior.
• Shallots (1/4 cup) – Shallots offer a delicate balance between sweet and sharp flavors, with a hint of garlic, making them a versatile and subtly aromatic addition. You can substitute with onion and some garlic if you don't have a shallot.
• Cranberries (1/4 cup) – Fresh or dried cranberries add a burst of tart sweetness and vibrant color, contrasting beautifully with the earthy Brussels sprouts.
• Sea salt (1 tsp) – A sprinkle of salt enhances the natural flavors of the Brussels sprouts and cranberries, bringing out their best tastes.
• Cracked black pepper (1 tsp) – Freshly ground black pepper adds a subtle heat and complexity to the dish, balancing the sweetness of the cranberries.

Once you have assembled the ingredients use this method

Prep Brussels

Preheat oven to 400.Wash brussels sprouts and shake to remove any excess water. Cut bottom stem off brussels, discard. Cut brussels in half. Dice garlic cloves and shallots.

Arrange and Bake

Lay brussels, cranberries, shallots and garlic on baking sheet, drizzle with olive oil. Toss to mix well. Sprinkle salt and pepper over dish, mix well. Bake at 400 until brussels are slightly browned and are tender, about 15-20 minutes. Remove from oven and serve. Serve warm.

Kitchen notes

Preheat Your Oven: Start by preheating your oven to around 400°F (200°C). A high temperature is key for getting those crispy edges on the Brussels sprouts.

Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cutting them in half can help increase the surface area for browning and enhance flavor.

Dry Them Well: Make sure the Brussels sprouts are thoroughly dried after washing. Excess moisture can steam them in the oven, preventing them from getting crispy.

Season Generously: Toss the Brussels sprouts with olive oil, salt, and pepper. For an extra layer of flavor, consider adding minced garlic, balsamic vinegar, or a sprinkle of your favorite herbs like thyme or rosemary.

Spread Evenly on a Baking Sheet: Arrange the Brussels sprouts in a single layer on a baking sheet, ensuring they're not overcrowded. This helps them roast evenly and get crispy.

Add Cranberries Later: To prevent the cranberries from overcooking and becoming too mushy, add them to the baking sheet during the last 10-15 minutes of roasting.

Roast Until Crispy: Roast the Brussels sprouts until they're golden and crispy, usually about 20-25 minutes, depending on their size. Stir once or twice during roasting for even cooking.

Finish with Flavor: After removing them from the oven, toss the roasted Brussels sprouts and cranberries with a little more olive oil, a splash of balsamic glaze, or a sprinkle of freshly grated Parmesan cheese for added richness.

Add Nuts for Crunch: For an added texture and nutty flavor, consider tossing in some toasted pecans or walnuts with the cranberries.

Adjust for Sweetness: Depending on your preference for sweetness, you might drizzle a little honey or maple syrup over the Brussels sprouts and cranberries in the final few minutes of roasting.

Serve Immediately: These are best served fresh from the oven while they're still warm and crispy.

A few answers

Do we need to blanch the Brussels sprouts before roasting?

No, blanching is not necessary for roasting. Roasting raw Brussels sprouts at a high temperature will caramelize their outer layers, giving them a good flavor and texture.

How can we prevent the Brussels sprouts from becoming soggy?

Ensure the Brussels sprouts are thoroughly dried after washing, use enough oil to coat them lightly, and spread them out in a single layer on the baking sheet to allow hot air to circulate freely around them.

What can we do if our Brussels sprouts are charring too quickly?

If the Brussels sprouts are browning too quickly, you can lower the oven temperature slightly and toss them more frequently. You can also cover them with aluminum foil to protect them from direct heat.

Can we make roasted Brussels sprouts with cranberries ahead of time?

Yes, you can roast them ahead of time and reheat them in the oven to crisp up before serving, but they are best enjoyed fresh for the best texture and flavor.

Are there any variations to this dish we can try?

Absolutely, you can add ingredients like chopped nuts (pecans or walnuts), diced bacon, a drizzle of balsamic glaze, or a sprinkle of Parmesan cheese for additional flavors and textures.

How should we store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or on the stovetop for best results.

Is this dish suitable for vegetarians and vegans?

Yes, as long as you don't add any animal products like bacon or cheese, roasted Brussels sprouts with cranberries is a great vegetarian and vegan side dish.

What to Enjoy with your Brussels

These Brussels go well with everything from turkey to grilled salmon and can be paired with other sides like wild rice or quinoa pilafmashed potatoesor crusty bread.

Try these recipes next: Roasted Green Bean Saladsolid Sauteed MushroomsEasy No Knead BreadSlow Cooker Mashed PotatoesCreamy Sweet Potato Soup with Hazelnutsand The Best Oven Roasted Garlic Parmesan Asparagus.

Ingredients

• ½ lb brussels sprouts, washed with stems cut off and halved
• 6 cloves garlic, peeled and roughly chopped
• 2 tbsp olive oil
• ¼ cup shallots, diced
• ¼ cup cranberries
• 1 tsp sea salt
• 1 tsp cracked black pepper

Method

1. Preheat oven to 400.
2. Wash brussels sprouts and shake to remove any excess water.
3. Cut bottom stem off brussels, discard.
4. Cut brussels in half.
5. Dice garlic cloves and shallots.
6. Lay brussels, cranberries, shallots and garlic on baking sheet, drizzle with olive oil. Toss to mix well.
7. Sprinkle salt and pepper over dish, mix well.
8. Bake at 400 until brussels are slightly browned and are tender, about 15-20 minutes.
9. Remove from oven and serve.
10. Serve warm.