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
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 side servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: American
- Diet: Gluten Free
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.
- 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)
- 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.
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.