Roasted Brussels Sprouts with Cranberries

There are two kinds of people in this world: Those who adore Brussels sprouts and those who most decidedly don’t—and this just might be the dish to convert Brussels-sprouts-haters to ardent devotees.

This recipe transforms those all-too-often mushy little cabbage balls into a medley of slightly crispy roasted globes. The addition of dried cranberries and roasted pecans tame the bitterness of the roasted Brussels sprouts—even those most dedicated to detesting Brussels sprouts may find a soft spot for these.

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (or other sweet vinegar like rice vinegar or a reisling vinegar)
1 –1 ˝ pounds Brussels sprouts (4 cups or so)
˝ cup dried cranberries
1 cup pecan halves
Course sea salt or kosher salt

1. Preheat the oven to 425F. Lightly grease a baking pan with olive oil.

2. Drizzle the oil and vinegar over the Brussels sprouts in a large bowl and toss gently to coat. Arrange the sprouts in a single, uncrowded layer on the prepared pan.

3. Roast for about 35 minutes, tossing in pecans and cranberries halfway through. Shake the pan occasionally for even cooking.

4. Transfer the sprouts to a serving bowl, stir in cranberries and pecans, and sprinkle with salt. Serve immediately.

Variation: Add chunks of butternut squash to brussels sprouts before roasting.

Baked Squash Savory Stuffing
Curried Pumpkin Soup
Pumpking Pie with Pecan Crust
Thanksgiving Decorating with Nature
Spicy Sweet Potato Patties

Inspired by Serving Up the Harvest, by Andrea Chesman (Storey Publishing, 2005).

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Victoria Corey
Victoria Corey1 years ago

This appears to be excellent! Have to try it very soon. I am eating according to the moon
phases and "Blossoms" will be end of next week. Therefore I have to be a little bit patient yet!!

Pogle S.
Pogle S.1 years ago

I love Brussels sprouts anyway but with cranberry and pecans... heaven :-)

Suz F.
Suz F.3 years ago

...was working on my menu for Thanksgiving and Melissa your posting/recipe for those little sprouts couldn't of came at a more perfect time--I wanted something different and the cranberries are the perfect touch too compliment a turkey--Happy THANKSgiving!!

Sheila Stevens
Sheila S.3 years ago

Having just purchased Brussels in my attempt at "healthy eating" - this recipe looks easy and fun. Just in time for me to enjoy! Thanks.

Elisabeth T.
Elisabeth T.3 years ago

Sounds delicious!!

J.L. A.
JL A.3 years ago

sounds better than boiled

Duane B.
.3 years ago

Thank you for sharing.

Paula P.
Paula P.3 years ago

Yummy!! Thanks for sharing! Love those little sprouts!!

Carole R.
Carole R.3 years ago


Sue Matheson
Sue Matheson3 years ago