Balsamic Roasted Brussels Sprouts with Cranberries & Pecans

There’s something magical about the way Brussels sprouts transform in the oven. Their outer leaves turn irresistibly crisp, their centers soften to a tender bite, and when kissed with balsamic glaze, they take on a deep caramelized sweetness. Add in the tart pop of cranberries and the buttery crunch of toasted pecans, and suddenly, a humble green vegetable becomes the star of the table. This dish is vibrant, festive, and the kind of recipe that makes even sprout skeptics ask for seconds.

Behind the Recipe

This recipe is one of those little kitchen gems born out of holiday gatherings. I wanted a side dish that felt cozy and elegant yet didn’t demand hours at the stove. Brussels sprouts were always on the table growing up, but usually steamed or boiled. Roasting them was a revelation, and pairing them with cranberries and pecans gave them that extra sparkle, making it a favorite at both family dinners and casual weeknights.

Recipe Origin or Trivia

Brussels sprouts have been cultivated in Belgium since the 16th century, which is where their name comes from. Traditionally, they were prepared simply with butter or boiled, but in recent years, roasting has given them a modern revival. The idea of combining them with dried cranberries and pecans is distinctly American, inspired by holiday flavors that balance earthy, sweet, and tart profiles. It’s a dish that bridges old-world tradition with new-world creativity.

Why You’ll Love Balsamic Roasted Brussels Sprouts with Cranberries & Pecans

Versatile: This dish works as a holiday showstopper, a weeknight side, or even tossed into a salad.

Budget-Friendly: Simple, seasonal ingredients make it affordable without sacrificing elegance.

Quick and Easy: Just a bit of chopping and roasting, and you’re done in under 30 minutes.

Customizable: Swap in walnuts, hazelnuts, or even add a sprinkle of goat cheese for a different spin.

Crowd-Pleasing: Even those who “don’t like Brussels sprouts” will be won over by the sweet and tangy flavors.

Make-Ahead Friendly: Roast the sprouts earlier in the day and warm them just before serving.

Great for Leftovers: The flavors deepen overnight, making them perfect to repurpose into grain bowls or wraps.

Chef’s Pro Tips for Perfect Results

The secret to making this dish shine lies in the little details. Here are some insider tips:

1. Roast at a high temperature for caramelized edges without overcooking the centers.
2. Spread sprouts in a single layer so they crisp instead of steam.
3. Add cranberries after roasting to preserve their chewiness and tart pop.
4. Toast pecans lightly before adding for extra depth and nuttiness.

Kitchen Tools You’ll Need

To make this recipe smooth and stress-free, gather a few essentials:

• Large Baking Sheet: Provides enough space to roast sprouts evenly.
• Mixing Bowl: For tossing sprouts with oil and balsamic.
• Sharp Knife: To halve sprouts cleanly and chop pecans if needed.
• Wooden Spoon or Spatula: For stirring and serving.

Ingredients in Balsamic Roasted Brussels Sprouts with Cranberries & Pecans

The beauty of this dish lies in how each ingredient complements the other. Here’s what you’ll need:

1. Brussels Sprouts: 1 ½ pounds, trimmed and halved – The star of the dish, tender inside with crispy edges.
2. Olive Oil: 3 tablespoons – Helps the sprouts roast beautifully while adding rich flavor.
3. Balsamic Vinegar: 2 tablespoons – Adds a tangy sweetness that caramelizes in the oven.
4. Maple Syrup: 1 tablespoon – Balances the balsamic with a warm, subtle sweetness.
5. Salt: 1 teaspoon – Enhances natural flavors.
6. Black Pepper: ½ teaspoon – Adds gentle heat and balance.
7. Dried Cranberries: ½ cup – Provide a chewy, tart contrast.
8. Pecans: ½ cup, toasted – Bring buttery crunch and nutty depth.

Ingredient Substitutions

Flexibility makes this dish even more enjoyable:

• Brussels Sprouts: Swap with broccoli florets.
• Olive Oil: Use avocado oil or melted coconut oil.
• Balsamic Vinegar: Try apple cider vinegar with a touch of honey.
• Maple Syrup: Use agave nectar or brown sugar.
• Pecans: Walnuts or hazelnuts work beautifully.
• Dried Cranberries: Replace with dried cherries or raisins.

Ingredient Spotlight

Brussels Sprouts: Packed with fiber, vitamins C and K, these mini cabbages are not just tasty but incredibly nutritious.

Balsamic Vinegar: Its deep, tangy sweetness comes from aging grapes, creating the perfect balance for roasted vegetables.

Instructions for Making Balsamic Roasted Brussels Sprouts with Cranberries & Pecans

This dish comes together with just a few simple steps, each building flavor and texture.

1. Preheat Your Equipment: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine Ingredients: In a bowl, toss Brussels sprouts with olive oil, balsamic vinegar, maple syrup, salt, and pepper.
3. Prepare Your Cooking Vessel: Spread sprouts evenly on the baking sheet, cut side down for maximum caramelization.
4. Assemble the Dish: Roast in oven for 20–25 minutes until golden and crisp at the edges.
5. Cook to Perfection: Check halfway and give them a toss for even roasting.
6. Finishing Touches: Remove from oven, stir in cranberries and toasted pecans.
7. Serve and Enjoy: Transfer to a platter and drizzle with extra balsamic if desired.

Texture & Flavor Secrets

The key to this recipe lies in contrasts. Crispy edges meet tender centers, tart cranberries play against sweet maple glaze, and buttery pecans bring a satisfying crunch. Each bite feels layered and dynamic, a little sweet, a little savory, and entirely addictive.

Cooking Tips & Tricks

A few extra touches can take this dish from good to unforgettable:

• Roast sprouts cut side down for maximum caramelization.
• Add a pinch of red pepper flakes for a subtle kick.
• For extra gloss, drizzle a balsamic reduction before serving.

What to Avoid

Here are common pitfalls to sidestep:

• Overcrowding the pan, which makes sprouts steam instead of roast.
• Skipping the oil, which prevents proper crisping.
• Adding cranberries too early, which can make them hard and burnt.

Nutrition Facts

Servings: 6
Calories per serving: 170

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

This dish is wonderfully flexible. You can roast the sprouts earlier in the day and reheat before serving. Leftovers store well in the fridge for up to 3 days. To revive, simply warm in the oven until crisp. For longer storage, freeze in airtight containers and reheat at 375°F until heated through.

How to Serve Balsamic Roasted Brussels Sprouts with Cranberries & Pecans

This side shines alongside roasted chicken, turkey, or even a simple grain bowl. For the holidays, pair it with mashed potatoes and stuffing. For weeknights, try spooning it over quinoa or mixing into a hearty salad.

Creative Leftover Transformations

Leftovers don’t have to be boring:

• Toss into a warm farro or quinoa bowl.
• Add to a grilled cheese sandwich for a sweet-savory twist.
• Use as a pizza topping with goat cheese.

Additional Tips

A sprinkle of flaky sea salt right before serving makes the flavors pop. If you love extra sweetness, add a drizzle of honey alongside the balsamic glaze. Fresh thyme or rosemary also makes a fragrant garnish.

Make It a Showstopper

Serve this dish on a white platter to let the vibrant green, red, and golden hues shine. A final drizzle of balsamic glaze gives it a glossy, irresistible finish. Scatter a few fresh cranberries on the plate for color contrast.

Variations to Try

• Add roasted sweet potatoes for extra heartiness.
• Sprinkle with crumbled feta or goat cheese before serving.
• Swap balsamic for pomegranate molasses for a tangy twist.
• Mix in caramelized onions for added sweetness.

FAQ’s

1. Can I make this recipe vegan?

Yes, it’s naturally vegan if you use maple syrup instead of honey.

2. Can I prepare this dish ahead of time?

Absolutely, just roast the sprouts and add cranberries and pecans before serving.

3. How do I reheat leftovers?

Warm in the oven at 375°F until crisp, or reheat in a skillet for quick results.

4. Can I use fresh cranberries instead of dried?

Yes, but roast them briefly with the sprouts to soften their tartness.

5. What nuts work best if I don’t have pecans?

Walnuts, hazelnuts, or even almonds are great substitutes.

6. How do I make the sprouts extra crispy?

Make sure they’re dry before roasting and don’t overcrowd the pan.

7. Can I use frozen Brussels sprouts?

Fresh is best, but frozen can work if thawed and patted dry.

8. What main dishes does this pair well with?

Roast chicken, turkey, salmon, or even a simple lentil loaf.

9. Is balsamic glaze the same as balsamic vinegar?

No, glaze is thicker and sweeter. You can reduce vinegar at home to make glaze.

10. Can I double this recipe for a crowd?

Yes, but use two baking sheets so sprouts roast evenly.

Conclusion

Balsamic Roasted Brussels Sprouts with Cranberries & Pecans is proof that simple ingredients can create something extraordinary. It’s festive enough for holidays yet easy enough for weeknights, with layers of texture and flavor that keep you coming back for more. Trust me, you’re going to love this one, and let me tell you, it’s worth every bite.

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