Roasted Brussels Sprouts with Balsamic Glaze and Cranberries
A simple way to bring bold seasonal flavors and colorful flair to any dinner table.
Few side dishes capture the essence of holiday feasts and festive gatherings quite like roasted Brussels sprouts generously drizzled with a sweet, tangy balsamic reduction and crowned with glistening dried cranberries. This brilliant combination delights both the eyes and the palate—balancing roasted earthiness, syrupy richness, and pops of tartness. Whether you’re planning Thanksgiving, Christmas, or simply want to elevate an everyday dinner, this recipe is sure to impress.
Why This Brussels Sprouts Recipe Shines
There are countless ways to enjoy Brussels sprouts—for example, shredded in salads, tossed with bacon, or crisped in the air fryer. Yet, this combination of oven-roasted sprouts, homemade balsamic glaze, and cranberries stands out for several reasons:
- Vibrant Presentation: The green sprouts, dark glaze, and ruby cranberries make for a noticeably festive dish fit for any holiday table.
- Big Flavor Contrast: Roasting brings caramelized depth, the glaze adds sweet tang, and cranberries provide bursts of tartness.
- Simple Techniques, Stunning Results: This dish involves only a few basic steps—roasting, reducing, tossing—but creates a restaurant-quality result.
The Story Behind the Recipe
This dish is a signature favorite from media personality and cookbook author Ree Drummond, affectionately known as The Pioneer Woman. Featured on her Christmas cooking special, Ree created this side to complement rich roast meats and other classic holiday spreads. The combination of balsamic glaze and dried cranberries adds a festive, sweet-savory twist that’s both beautiful and crowd-pleasing—a dish she admits to enjoying “until I bloat, in a good way.”
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts | 3 pounds | Trimmed and halved or left whole if small |
| Olive oil | 1/2 cup | For roasting |
| Balsamic vinegar | 3/4 to 1 cup | Reduces for glaze |
| Granulated sugar | 1/2 to 3/4 cup | Adds sweetness to reduction (can be reduced or omitted) |
| Dried cranberries | 3/4 to 1 cup | Add at the end for tartness and color |
| Salt & pepper | To taste | For seasoning the sprouts |
Step-by-Step Instructions
1. Prepare the Brussels Sprouts
- Preheat your oven to 375°F (190°C).
- Trim and clean the Brussels sprouts. Remove any wilted outer leaves and cut larger sprouts in half; small ones can be left whole.
- Pat dry to remove any moisture before roasting (this helps crisp them up).
2. Season and Roast
- Transfer the trimmed sprouts to a large bowl.
- Drizzle generously with olive oil and toss to coat well.
- Arrange the sprouts in a single layer on two large baking sheets, making sure they’re not crowded (this ensures even browning and crispiness).
- Sprinkle with salt and plenty of pepper.
- Roast for 25–30 minutes, stirring or shaking the pans halfway through, until the sprouts are well browned and caramelized on the edges.
3. Make the Balsamic Reduction
- While the sprouts roast, combine the balsamic vinegar and sugar in a small saucepan.
- Bring to a boil over medium-high heat, then reduce to medium or medium-low.
- Simmer, stirring occasionally, for 15–20 minutes or until the liquid is thick and syrupy and reduced by about half. Watch closely to avoid burning.
- *Tip:* You can reduce or omit the sugar if you prefer a tarter, less sweet glaze—the balsamic vinegar alone will still thicken.
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4. Assemble and Serve
- Transfer the roasted Brussels sprouts to a large serving platter or bowl.
- Scatter the dried cranberries over the sprouts.
- Drizzle the thickened balsamic glaze generously over everything.
- With tongs or two large spoons, toss gently to combine and coat the sprouts evenly.
- Serve immediately, while hot and glistening.
Tips for Perfect Roasted Brussels Sprouts
- Avoid Overcrowding: Give the sprouts plenty of space on the baking sheet so they roast (not steam).
- Roast Cut-Side Down: Placing halved sprouts cut-side down on the pan ensures maximum caramelization and crispness.
- Monitor the Glaze: Watch the balsamic reduction closely as it thickens; remove it from heat as soon as it coats a spoon.
- Serve Fresh: For the crispiest results, serve the dish immediately after tossing; leftovers can be reheated but won’t be quite as crisp.
Recipe Variations & Add-Ons
This base recipe is highly adaptable—try some of these ideas for additional flavor or visual appeal:
- Add toasted nuts—Scatter in chopped walnuts, pecans, or slivered almonds for extra crunch and nuttiness.
- Sprinkle with fresh cheese—Finish with crumbled goat cheese or feta for creamy tang.
- Add orange zest—Grate a bit of orange zest over the finished dish to enhance the cranberry notes.
- Sautéed shallots—Toss in caramelized shallots for sweet-savory depth.
- Make it vegan: The original recipe is naturally vegan and gluten-free (as long as your sugar and vinegar are certified).
Serving Suggestions
This colorful dish complements a wide variety of entrees, especially during the fall and winter holidays:
- Holiday roasts (beef, turkey, ham)
- Baked salmon or roast chicken
- Vegetarian mains like nut loaf or lentil roast
- Grain salads or grain bowls (for hearty vegetarian options)
- Buffet-style potlucks—its eye-catching presentation stands out
Frequently Asked Questions (FAQs)
Q: Can I prepare the Brussels sprouts ahead of time?
A: Yes! You can trim and halve the Brussels sprouts up to a day in advance, and even roast them ahead. However, for the best texture, drizzle with the glaze and toss with cranberries just before serving.
Q: Is it possible to make the balsamic glaze without sugar?
A: Absolutely. The sugar helps counterbalance the vinegar’s acidity and intensifies the syrupy texture, but omitting it still produces a flavorful, though more tangy, glaze.
Q: Can I use frozen Brussels sprouts?
A: For best results, use fresh Brussels sprouts, as they roast to a superior caramelized texture. While you can roast frozen sprouts, they may release extra moisture and become less crispy.
Q: Are there alternatives to dried cranberries?
A: You can substitute with dried cherries, chopped dried apricots, or even pomegranate seeds for different bursts of sweetness and tartness.
Q: Can I serve this dish cold or at room temperature?
A: The dish is best hot, but it’s also enjoyable at room temperature, which makes it suitable for buffets and potlucks where holding temperature isn’t possible.
Nutrition and Dietary Information
- Gluten-free: This dish contains no wheat or gluten ingredients—just check your balsamic vinegar and cranberries to be certain.
- Vegan: No animal products are present in the base recipe.
- Low-fat: Olive oil is the main fat, and can be reduced, if desired.
- Sugar content: You can control the sweetness by adjusting the amount of sugar in the glaze or omitting it entirely.
Other Delicious Brussels Sprouts Recipes to Try
Brussels sprouts are a versatile vegetable that shine in many preparations. Here are some ideas for your next meal:
- Maple Bacon Brussels Sprouts: Roasted sprouts tossed with crispy bacon pieces and a drizzle of real maple syrup.
- Smashed Brussels Sprouts: Boiled until tender, smashed, then oven-roasted until extra-crisp. Great with a lemon-garlic sauce.
- Shaved Brussels Sprouts Salad: Thinly sliced sprouts tossed with parmesan, seeds, and a zingy vinaigrette.
- Ultimate Winter Salad: Combine shredded Brussels sprouts with roasted squash, apples, nuts, and pomegranate seeds.
- Brussels Sprouts Casserole: Baked in a creamy, cheesy sauce and topped with crunchy breadcrumbs and bacon.
Printable Recipe Card
Ingredients:
- 3 pounds Brussels sprouts, cleaned and halved
- 1/2 cup olive oil
- Salt and black pepper, to taste
- 3/4 to 1 cup balsamic vinegar
- 1/2 to 3/4 cup granulated sugar (optional)
- 3/4 to 1 cup dried cranberries
Instructions:
- Preheat oven to 375°F. Toss sprouts with olive oil, salt, and pepper. Spread on baking sheets and roast for 25–30 minutes, turning halfway.
- Meanwhile, simmer balsamic vinegar and sugar in a saucepan, boiling then reducing to low for 15–20 minutes, until thickened.
- Transfer roasted sprouts to a platter, scatter with cranberries, and drizzle with balsamic glaze. Toss gently and serve hot.
Conclusion: The Perfect Holiday Side
Roasted Brussels sprouts with balsamic glaze and cranberries are more than just a vegetable side—they’re a centerpiece of color and flavor on your table, a nod to tradition with a modern twist. Whether you’re a sprout lover or skeptic, one serving of these glistening gems is usually enough to convert anyone. Effortless, elegant, and festive, this dish deserves a spot at your next gathering.
References
- https://cookingwithbarryandmeta.blogspot.com/2016/12/for-holidaysree-drummonds-brussels.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a10447/brussels-sprouts-with-balsamic-and-cranberries/
- https://www.food.com/recipe/pioneer-womans-brussels-sprouts-with-balsamic-and-cranberries-470033
- https://tastykitchen.com/recipes/sidedishes/brussels-sprouts-with-balsamic-and-cranberries/?print=1
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37328783/brussels-sprouts-recipes/
- https://chocolateandchillies.com/2012/04/brussel-sprouts-with-balsamic-and-cranberries.html
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