Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
This recipe features roasted Brussels sprouts, pecans, cranberries, and a drizzle of balsamic vinegar. This simple side dish is utterly irresistible!
Updated by Kathryne Taylor on May 22, 2024
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These roasted Brussels sprouts are so good, I have to stop myself from devouring the whole platter. They’re irresistible! While the recipe is simple enough to make on a weeknight, I hope they’ll also make an appearance at your Thanksgiving feast.
This festive side dish recipe features roasted Brussels sprouts, plump dried cranberries, toasted pecans and a drizzle of thick balsamic vinegar (or balsamic glaze). I like to add some Parmesan cheese or a few little pats of butter for added richness. Have mercy.
This recipe is famous in my boyfriend’s family. I haven’t had their version yet, but he got the recipe from his sister and I tinkered with it from there. The original recipe has pancetta in it, which I don’t eat, so I adjusted the ingredients and method and came up with this one.
Part of the reason why I haven’t mentioned this great presence in my life is because the word “boyfriend” makes me cringe. What’s the grown-up alternative? Another reason is that I decided to stay quiet about my dating life after some heartbreak a few years ago. However, I met this man for spring rolls and beer one year ago today, and that seems worth mentioning.
How to Make Balsamic Roasted Brussels Sprouts
I love how this recipe comes together. Here’s the gist:
1) Toss trimmed and halved Brussels sprouts in olive oil and salt, and arrange them with their flat sides down on the pan so they can get tender on the inside and crispy on the outside.
2) While the Brussels sprouts are in the oven, soak the dried cranberries in a bowl of warm water so they get nice and plump.
3) Toss the sprouts halfway through cooking, and when they’re almost done, sprinkle the pecans on top and return the pan to the oven. Now you’re roasting your sprouts and toasting your pecans at the same time!
4) Once the sprouts are out of the oven, transfer the sprouts and pecans to a serving platter. Drain the cranberries and sprinkle them on top. You’re almost done.
5) Drizzle good-quality balsamic vinegar on top, sprinkle with Parmesan or add a few little pats of butter (both optional, if you’re watching your dairy intake), and season with additional salt and pepper. Serve warm, or at room temperature. These sprouts are irresistible either way.
Craving more Brussels sprouts? Me, too. Here are a few of my favorites:
- Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
- Shredded Brussels Sprouts & Arugula Salad with Sunshine Dressing
- Coconut Rice with Brussels Sprouts from The Love and Lemons Cookbook
- Brussels Sprouts Pizza with Balsamic Red Onions
Please let me know how this recipe turns out for you in the comments! I love hearing from you.
Balsamic Roasted Brussels Sprouts with Cranberries & Pecans
This recipe features roasted Brussels sprouts, pecans, cranberries, and a drizzle of balsamic vinegar. This simple side dish is utterly irresistible and perfect for the holidays! Recipe yields 4 to 6 side servings.
Ingredients
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped
- 1 tablespoon thick balsamic vinegar*
- ⅓ cup finely grated Parmesan Cheese and/or a few thin pats of butter
- Salt and pepper, to taste (use flaky sea salt if you have it)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your Brussels sprouts, trim the nubby ends and remove any discolored or damaged leaves. Then, cut each sprout in half lengthwise from the flat base through the top.
- On your prepared baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
- Roast the the sprouts until they are tender and deeply golden on the edges, tossing halfway, about 20 to 25 minutes. When they’re nearly done (about 3 to 5 minutes to go), add the pecans to the pan and return them to the oven (this is an easy way to toast the pecans).
- Meanwhile, place the cranberries in a small bowl and cover them with warm water. This will plump them up. Set them aside while the sprouts are in the oven.
- Transfer the roasted Brussels sprouts and toasted pecans to a serving platter or bowl. Drain the cranberries and sprinkle them on top. Drizzle the balsamic vinegar over the dish, then sprinkle with Parmesan and/or add the pats of butter for added richness. Season with salt and pepper, to taste. Serve warm or at room temperature (it’s great either way).
- This recipe is best when fresh, but leftovers will keep for two to three days in the refrigerator, covered. Gently reheat before serving.
Notes
Make it dairy free/vegan: Simply omit the Parmesan/butter.
Make it nut free: Replace the pecans with pepitas (green pumpkin seeds) or omit them.
*Balsamic vinegar recommendation: Thick, high quality balsamic vinegar will yield the most beautiful and delicious results. I love Napa Valley Naturals’ Grand Reserve Balsamic Vinegar—make sure you get the bottle with “25 stars” on it. It’s under $10 and typically available at Natural Grocers and other well-stocked grocery stores.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Amazingly delicious and simple to make! I used the dried cherries and served this for Thanksgiving dinner as a side dish. Everyone loved them and one person asked for the recipe. Will definitely be making them again.
These are divine. Everyone loved them at Thanksgiving, and yesterday I added them to my family’s Chanukah dinner, alongside potato latkes. Even my teenage son loved them, and that’s saying something. He always insisted that he didn’t like brussels sprouts…until he tasted these!
I’m so glad you loved them and are making them for your holiday dinner!
Made this for Thanksgiving and my whole extended family loved it!
Wonderful, Auri!
Hi, sweetie, would a balsamic glaze be better than balsamic vinegar? Have you ever tried it? And with respect to being “older” and dating someone, I have always referred to the gentleman as “her beau”. She herself started calling him her beau, and um, now they’re engaged!
Hi Kate, I love your site and recipes and I am a big fan of doggies too; Cookie is a great name.When I was younger and newly married I hated it when the word partner was used in relation to my husband but now I realise that it is in fact the most appropriate term because it’s adult and gender neutral so no one is excluded.
I was skeptical about your “devour the whole platter” comment as related to Brussel sprouts. Then I ended up being the one putting away the leftovers going, one for me, one for the Tupperware. These were really delicious. And now I want to invest in better vinegar!
Hooray, thanks Wendy! I’m glad to hear it.
Just made this for the first time tonight, and my beloved and I are enjoying it very much.
Thank you for your interesting and delicious recipes for vegetarians. We’re particularly big fans of your pinto bean posole and your excellent enchilada sauce.
Would you ever consider developing some recipes for main dishes, soups and sides that are FODMAPs-free?
Hi Kate,
I tried these just last night and they were deliciously awesome, although I had them a little over done. Hi to Cookie too.
I’m happy to hear that, Vickie! Thank you for your review.
Hi Kate,
I love your recipes and have tried quite a few. I will try this one tonight. I was wondering whether you could use fresh cranberries in this recipe?
Thanks!
Hi Liz, You could although that may be rather tart! :)
can I add bacon? I luv Brussels sprouts fried with bacon… yum
Hi Michele, sure I guess you could. I’m a vegetarian so wouldn’t be a good resource for that! :)
I have made this recipe many times and my family and friends love it! It is the best brussel sprouts recipe I ever tried. I quit trying new recipes for the sprouts after trying this recipe. It is just excellent.
I’m glad you loved it, Catherine! I appreciate you taking the time to review.
We are in the middle of making another delicious CookieandKate recipe (Brussels Sprouts) and reading your “boyfriend” comments and enjoying ourselves immensely. This is such a funny problem. I am 78 and my “boy” (definitely more than a “friend”) is 72. Please find that hysterical!
We loved this recipe and had to go back for seconds! So easy to make. I did have to reduce my balsamic vinegar, because I didn’t have the brand suggested.
Thank you for your review!
Straight forward preparation and very tasty! My first time making brussel sprouts because I thought I didn’t like them. Delicious and very nutritious.
Wonderful, Susan! Thank you for your review.
Can I make this the day before serving? Will it still be the same quality?
Hi, it’s best right away. But it could be ok left over as well.
I do not like to call my guy a “boyfriend” either. He is not a boy…I have resorted to calling him my “honey”
The best brussels sprouts recipe I ever had. Thanks for the recipe!!!
You’re welcome, Susana!
These brussels sprouts were absolutely fabulous. My oven must be the exact temperature as yours because after 20 minutes they were perfect. We tried them all different ways – with and without butter, with and without Parmesan, and with and without the cranberries. We didn’t use pecans because my daughter is allergic. No matter which way we tried them, they were fabulous. Thank you for the great recipe!
You’re welcome! I’m glad you loved them, Suzanne.
This sounds yummy. Can I use a balsamic glaze in place of the vinegar?
Sure, let me know what you think!
This was the best! We did eat the whole platter and I don’t regret it for one minute! Thanks for such great recipes!
Made this for Thanksgiving and it was a hit! So so good! This was finished faster than my other dishes. I used the brand of Balsamic Vinegar that was recommended above and it was definitely high quality and tasty. Very glad I made this dish with the recommended balsamic vinegar.
That’s great! Thank you for sharing Jessica.
Can I sauté these instead of roasting? would that change anything else I would need to do/
I recommend this as is. I hope you try it!
Hey, I have frozen Brussel sprouts. How would you suggest I make these? I can’t cut them in half. They are small and whole.
Thanks
You can try it. Let me know how it turns out for you!
Delicious I added fresh cranberries and bacon. Yum
Could you use fresh canneries?
Sure, but it may be a little tart. Let me know what you think!
Love this recipe. I left the cranberries out to make this more keto friendly.
When you indicate “tossing halfway” do you mean flipping the sprouts on their backs? Thank you.
Hi! Yes. I hope you enjoy this recipe, Richard.
This looks so good and fresh- healthier than au gratin for a thanksgiving side. However, we are driving a couple hours- can this be made ahead of time or would it ruin it?
It can be made ahead of time, but is best right away.
This is SO GOOD. Move over, Ina Garten! I never thought I would say, “Oh boy, tonight we’re having brussels sprouts.” But they’re really that good. Yay Kate! I make the recipe exactly as written fyi. And I am not a vegetarian, so I can attest that these are better than the meat course.
Great to hear, Mary!
Bacon crumbles and blue cheese chunks add nice flavor that rounds this out nicely
Kate, I am looking forward to trying this recipe. I’ve loved all I’ve tried from your book (Love Real Food) and have loved roasted Brussels I’ve ordered in restaurants. I was so sorry to read of the passing of Cookie, she was so special! I’m happy to read that you have perhaps found someone worthy of your time and love. Much love and admiration from Aiken, SC.
Karleen
Thank you for your kind words and support, Karleen!
Awesome recipe! I made it exactly as written and my family loved it!
I love to hear that, Debi! Thank you for sharing.
Now I buy Brussel sprouts regularly to make this recipe. No waiting for Thanksgiving or Xmas! I scrolled to see if I commented on it before, it does not seem that I did. Wanted to make sure I gave it my 5 stars, as I am making it again tonight.
I follow Kate’s recipe, sometimes using butter at the end, sometimes parmesan.