Roasted Brussels Sprouts with Cranberries
Wow any guests with this festive, vibrant, and healthy side dish.
Table of Contents
Brussels sprouts get a bad rap. For some reason, they’ve become the punchline in any kids’ table joke about the most-disliked vegetables. If you were part of the children who believed this, you were probably delighted to try Brussels sprouts later in life and learn just how delicious this vegetable really is, especially when seasoned correctly. And if you haven’t come to this realization yet, maybe this recipe will be the one that changes your mind about Brussels sprouts forever!
The seasoning for Brussels Sprouts with Cranberries is actually quite simple. Let this recipe also be a lesson in just how far olive oil, salt and black pepper can go. Roasting the Brussels sprouts also helps to caramelize them, which brings out their natural sweetness and nutty quality. Don’t skip on the cranberries either, which add a wonderful, vibrant pop of sweetness that helps balance out the richness of this lovely vegetable.
All in all, this is definitely a cozy recipe, which makes it a great side dish at festive winter gatherings like Thanksgiving or Christmas dinner. You can count on Brussels Sprouts with Cranberries to add some much-appreciated greenness to plates of gravy, stuffing, potatoes, turkey and so on. Hopefully, you’ll even win the kids over and incorporate this recipe into your yearly holiday traditions.
But please – don’t let me stop you from enjoying Brussels Sprouts with Cranberries in the summertime! As long as you’re willing to use your oven, this recipe could definitely be a healthy hit at barbecues too.
Are Roasted Brussels Sprouts with Cranberries Healthy?
The star of this recipe is Brussels sprouts – and you can’t get much healthier than that! This hearty green vegetable is packed with nutrients, such as vitamins K, C, and A, as well as potassium, iron and fiber. Plus, the cranberries bring more to this recipe than a burst of flavor – they also add antioxidants. Brussels Sprouts with Cranberries is vegetarian and vegan too, giving you the confidence to serve it to most crowds.
Should I soak Brussels Sprouts before Baking?
You don’t have to soak Brussels sprouts before baking them. There is varied advice out there on whether you should soak Brussels sprouts in water before cooking them, like for 20 minutes, for example. Some suggest that this makes the Brussels sprouts softer on the inside, and crispier on the outside. But really, as long as you bake them for the full amount of time and use the right amount of olive oil listed below, your Brussels sprouts should have no trouble crisping up.
INGREDIENTS
- 3 cups brussels sprouts, halved
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 cup dried cranberries
INSTRUCTIONS
Prep
Preheat the oven and get your baking sheet ready.
Season
Coat the brussels sprouts with olive oil, salt, and pepper before roasting.
Roast
Give the sprouts a head start in the oven to develop their flavor.
Add Cranberries
Introduce cranberries to the mix for a sweet contrast.
Finish Roasting
Get everything perfectly roasted and ready to serve.
Serve
Enjoy the delicious combination of flavors!
Devour!
FAQs & Tips
This recipe is incredibly simple, and the prep process only takes about 10 minutes. I recommend halving your Brussels sprouts right before baking them, but if you must do so in advance, make sure to store them in an air-tight container in the fridge.
If you have leftovers after making Brussels Sprouts with Cranberries, you can also store them in an air-tight container in the fridge, where they should keep for up to 3-4 days.
By cutting Brussels sprouts in half before baking, you’ll let the heat to get to the center of the vegetable more quickly, which helps speed up the baking time, and aids the caramelization process. Halving them also makes them more bite sized and easily enjoyable.
Make sure your baking sheet is big enough so that your Brussels sprouts are somewhat spread out instead of cramped. As long as your Brussel sprouts aren’t too close together on the pan, and you bake them for the required time at the required temperature, with the right amount of olive oil, you should have no problem getting a crispy outcome for your Brussel Sprouts with Cranberries.
Serving Suggestions
As mentioned, Brussels Sprouts with Cranberries make a great side dish at festive winter gatherings. If you’re planning on entertaining a crowd and need other sides to serve alongside this recipe, there are so many options! You can never go wrong with my recipe for The Best Mashed Potatoes – sure to be a hit.
Depending on the dietary restrictions of your guests, I also suggest these healthy stuffing options, like this Harvest Dairy Free Simple Vegan Stuffing or this Easy Gluten Free Stuffing.
Roasted Brussels Sprouts with Cranberries
Ingredients
- 3 cups brussels sprouts halved
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup.
- Toss the halved brussels sprouts with olive oil, salt, and black pepper on the prepared baking sheet, ensuring they are evenly coated for perfect roasting.
- Roast the brussels sprouts in the preheated oven for 20 minutes. This initial roasting will bring out their natural sweetness and start the caramelization process.
- Remove the baking sheet from the oven, add the dried cranberries to the brussels sprouts, and toss to combine. The cranberries will add a delightful pop of sweetness and color.
- Return the baking sheet to the oven and continue to roast for an additional 10 minutes, or until the brussels sprouts are tender and beautifully caramelized.
- DEVOUR!
Nutrition
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