Roasted Brussel Sprouts With Cranberries and Balsamic Glaze

Brussel Sprouts With Cranberries and Balsamic – roasted to perfection and drizzled with a balsamic glaze and dried cranberries. So yummy, and it’s a really pretty side dish too. Great for a holiday dinner or a weeknight meal!

Brussel Sprouts With Cranberries and Balsamic

When I was a kid, I used to hate Brussel sprouts. Like absolutely hate them. My mom would make them, and I’d refuse to eat them.

However, you didn’t just refuse to eat food in my house. You had to sit at the table til it was all gone, even if it meant hours.

My dad wasn’t really a huge fan of Brussel sprouts either, but he was still a stickler to the whole ‘clean your plate’ thing. So, he developed a way for us to both get our Brussel sprouts off our plate with minimal ‘pain,’ and it became our Brussel sprouts eating routine.

The moment we finished saying grace and began to eat, Daddy and I would proceed to hold our noses (because holding your nose keeps your from smelling them, so therefore you don’t taste them as much) and eat them all immediately to ‘get them over with’.

I can still see the steam coming from Mama’s ears as we held our noses and ‘got it over with’ over her self-described “perfectly seasoned Brussel sprouts”.

Fast forward many moons later, and somehow – I like Brussels sprouts. I can eat them about any way, but my absolute favorite way to eat them is to roast them. They are like popcorn to me.

One of the absolute BEST ways to eat them is by making my Brussel Sprouts With Cranberries and Balsamic Glaze recipe. It’s just SO DARN GOOD!

Brussel Sprouts With Cranberries and Balsamic Glaze

Most the time when I cook Brussels sprouts, I just season them with a little olive oil, garlic salt, and pepper and roast them away.

I also really like Parmesan Crusted Brussel Sprouts, and Brussels Sprouts Gratin (you MUST try that if you love cheese!), but oh my! There’s something just special about Brussels sprouts with cranberries and a balsamic glaze.

On special occasions, such as Christmas, I like to fancy them up a little bit with the addition of balsamic glaze and dried cranberries.

It’s such an easy addition, and a simple recipe – and the colors!! Oh, the colors. This dish really is so pretty! But most importantly, it tastes amazing.

Other Tasty Side Dishes to Try

• Bacon Stuffed Mushrooms
• Mac and Cheese Balls
• Crispy Potato Wedges
• Zucchini Tots
• Crack Green Beans

Brussel Sprouts With Cranberries and Balsamic Glaze Ingredients

• Brussels Sprouts – Trimmed and cleaned.
• Extra Virgin Olive Oil – It adds a smooth, rich flavor and keeps everything from sticking to the pan. It wil get those Brussels sprouts roast up nicely!
• Garlic Salt – It brings out all the flavors without having to chop fresh garlic.
• Pepper – It keeps things from being too sweet and balances out the flavors.
• Balsamic Glaze: You can choose to make your own balsamic glaze, but I like easy – so I opt to use Rachael Ray’s Balsamic Drizzle (not a sponsored post, I just like it). It’s pretty delicious stuff.
• Dried Cranberries – These bring a pop of sweetness and a little bit of chew. They add color, flavor, and just the right amount of tartness to balance everything out.

How to Make Brussel Sprouts With Cranberries and Balsamic Glaze

• Get the Oven Ready: Preheat your oven to 375°F.
• Prepare the Brussels Sprouts: You can leave them whole or cut them in half if they’re big. I usually keep them whole unless they’re on the larger side.
• Arrange the Brussels sprouts on a baking sheet: Drizzle them with some olive oil. Give them a good toss so they’re all coated. Then, sprinkle on some garlic salt and pepper to taste.
• Roast ‘em up: Pop the sheet in the oven and roast for about 25-30 minutes. If your Brussels sprouts are small or you cut them in half, start checking on them after 20 minutes. They can cook faster if smaller or cut in halves, and you want them just right!
• Add the finishing touches: Take them out of the oven and drizzle on that balsamic glaze. Then, sprinkle the dried cranberries over the top.
• Toss and serve: Give everything a little toss so the flavors mix together nicely, and serve them up right away.

Storing Leftover Brussel Sprouts

Once your Brussels sprouts have cooled down, put them in an airtight container. Keep them in the fridge, and they’ll stay good for up to 3-4 days.

Reheating

When you’re ready to enjoy them again, preheat your oven to 350°F. Spread the sprouts out on a baking sheet and pop them in for about 10-12 minutes. This will warm them up nicely without making them soggy.

If you’re in a hurry, you can use the microwave. Just place them in a microwave-safe dish and heat for about 1-2 minutes. They won’t be as crispy, but they’ll still taste great.

For that fresh flavor, you might want to drizzle a little extra balsamic glaze on top after reheating. That’ll bring back that sweet and tangy kick!

Print Pin

Balsamic Cranberry Roasted Brussel Sprouts

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 3 pounds Brussel sprouts trimmed & cleaned
• 1/2 cup extra virgin olive oil
• garlic salt to taste
• pepper to taste
• 3/4 cup to 1 cup of balsamic glaze I use Rachael Ray's Balsamic Drizzle
• 3/4 cup to 1 cup of dried cranberries

Instructions

• Preheat your oven to 375 degrees.
• You can choose to leave your Brussel sprouts whole or cut them in half. I usually leave them whole for this dish unless my Brussel sprouts are really large. Arrange the Brussel sprouts on your baking sheet and toss with olive oil. Sprinkle with garlic salt and pepper.
• Roast for about 25-30 minutes, but if you have small Brussel sprouts or you cut them in half, start checking on them after 20 minutes as they can cook faster.
• Drizzle the Brussel sprouts with the balsamic glaze. Sprinkle on the dried cranberries. Toss & serve immediately.