This Brussels Sprouts with Balsamic and Cranberries Recipe is a crispy and caramelized recipe, which features a thick balsamic glaze and sweet dried cranberries. It’s the perfect holiday side dish, ready in about 40 minutes.
Jump to RecipeBrussels Sprouts with Balsamic and Cranberries Recipe Ingredients
- 3 pounds Brussels sprouts
- 1/2 cup olive oil
- 1 cup sugar
- 3/4 cup balsamic vinegar
- 1 cup dried cranberries
How To Make Brussels Sprouts with Balsamic and Cranberries Recipe
- Prep the sprouts: Preheat the oven to 375 degrees F (190 degrees C). Trim the woody ends off the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise.
- Roast: Arrange the sprouts on 2 large baking sheets. Drizzle with the olive oil and toss with your hands to ensure they are evenly coated. Roast for 25 to 30 minutes, or until the sprouts are tender and browned on the edges.
- Make the reduction: While the sprouts roast, combine the balsamic vinegar and sugar in a small saucepan. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer until the liquid has reduced and become very thick and syrupy. Watch closely towards the end so it doesn’t burn.
- Assemble and serve: Remove the roasted sprouts from the oven and transfer them to a serving platter. Drizzle the hot balsamic reduction over the sprouts. Sprinkle the dried cranberries on top and toss gently to combine. Serve immediately.
Recipe Tips
- Don’t Overcrowd: Using two baking sheets is crucial for 3 pounds of sprouts. If they are piled on top of each other, they will steam instead of roast, resulting in mushy sprouts rather than crispy ones.
- The Reduction: The vinegar and sugar mixture will thicken as it cools. Take it off the heat when it coats the back of a spoon. If it gets too hard (like candy) after cooling, gently reheat it with a splash of water to loosen it up.
- Sweetness Level: This recipe creates a very sweet, candy-like glaze. If you prefer a more savory dish, you can reduce the sugar to 1/2 cup or add a pinch of salt to the reduction to balance the flavor.
- Crispy Leaves: Any leaves that fall off during the tossing process will turn into crispy “chips” in the oven—these are often the best part, so leave them on the pan!
What To Serve With Brussels Sprouts with Balsamic and Cranberries
This side dish is a Thanksgiving and Christmas staple that cuts through rich, savory mains.
- Roast Turkey: The sweetness balances the savory bird.
- Glazed Ham: Complements the salty meat.
- Mashed Potatoes: Adds texture to a soft meal.
- Pork Tenderloin: A classic flavor pairing with balsamic.
How To Store Brussels Sprouts with Balsamic and Cranberries Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: To maintain the texture, reheat the sprouts on a baking sheet in a 350°F oven for 10 minutes. Microwaving works but will make the sprouts soft.
- Freeze: Freezing is not recommended for roasted Brussels sprouts as they tend to become waterlogged and mushy upon thawing.
Brussels Sprouts with Balsamic and Cranberries Recipe Nutrition Facts
- Calories: 240
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 38g
- Dietary Fiber: 6g
- Sugar: 28g
- Protein: 4g
Nutrition information is estimated per serving based on 8 servings.
FAQs
This recipe is designed for dried cranberries (craisins) which add a chewy texture and concentrated sweetness. Fresh cranberries are very tart and would need to be roasted with the sprouts to soften, changing the dish’s profile.
Absolutely. Toasted pecans or walnuts make a fantastic addition for extra crunch and flavor complexity. Add them at the very end with the cranberries.
The recipe relies on the flavor of the glaze, but most vegetables benefit from salt. Feel free to sprinkle a teaspoon of kosher salt over the sprouts before roasting for a savory-sweet contrast.
Brussels Sprouts with Balsamic and Cranberries Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings10
minutes30
minutes240
kcalA Pioneer Woman classic featuring crispy oven-roasted Brussels sprouts drizzled with a thick, sweet balsamic reduction and studded with chewy cranberries.
Ingredients
3 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries
Directions
- Preheat oven to 375°F.
- Trim and halve sprouts.
- Toss sprouts with olive oil on 2 baking sheets.
- Roast for 25-30 minutes until brown.
- Boil sugar and vinegar; simmer until thick and syrupy.
- Drizzle reduction over sprouts.
- Top with cranberries and serve.
Notes
- Pan Cleanup: Line your baking sheets with parchment paper or foil for easy cleanup, as caramelized roasted veggies can stick.
- Reduction: Be careful not to inhale the vinegar fumes directly while boiling the glaze—they can be potent!
- Serving: Serve immediately while the glaze is warm and fluid.
