Brussels Sprouts with Balsamic and Cranberries

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I used to roast these sprouts alone, but the moment I started tossing in cranberries and a splash of balsamic, they earned their own permanent place on my table. The sweetness from the dried berries balances that bitter edge without turning them into something cloying, and the balsamic gives everything a glossy coat that looks like you cared more than you actually did.

I make this when I want to serve vegetables alongside roast chicken or grilled steak — it's one of those sides that doesn't need babysitting but still tastes intentional. The trick is cutting them in half before roasting so they get proper browning rather than steaming, and adding the cranberries halfway through so they plump up instead of burning.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 148

Ingredients Method Nutrition Notes

Ingredients

Brussels Sprouts

1 pound Brussels sprouts trimmed and halved (about 6-7 cups)

Olive Oil

3 tablespoons olive oil divided

Cranberries & Flavorings

½ cup dried cranberries
1 tablespoon balsamic vinegar
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 cloves garlic minced (optional but recommended)

Method

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper until evenly coated.
Spread sprouts in a single layer on the prepared baking sheet. Roast for 15 minutes.
Remove from oven and scatter dried cranberries (and minced garlic if using) over the top. Drizzle remaining tablespoon of olive oil evenly across the pan.
Return to oven and roast for another 8-10 minutes, until sprouts have crispy browned edges but are still tender when pierced with a fork.
Remove from oven and immediately drizzle with balsamic vinegar. Toss gently to coat everything evenly.
Serve warm — this dish tastes best the first day after making it.

Nutrition

Calories: 148kcalCarbohydrates: 17gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 345mgPotassium: 287mgFiber: 4gSugar: 10gVitamin A: 28IUVitamin C: 65mgCalcium: 32mgIron: 1mg

Notes

This recipe works with both fresh and frozen Brussels sprouts, though I prefer fresh for the best texture. If your sprouts are on the larger side (bigger than a golf ball), consider quartering them instead of halving so they cook evenly. The dried cranberries can be swapped with any tart dried fruit — cherries or blueberries work equally well.

Storage: Keep leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 10 minutes rather than microwaving, so they don't get soggy.

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