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 balsamic vinegar. 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.
So true! I met my husband when I was 50 and recoiled from “girlfriend” and even worse “friend” until we married. And just this week I recoiled when a dear friend said her mother, 70 something and a widow, was bringing her boyfriend to Thanksgiving …
Cheers for keeping your personal life personal!
Thank you, Alanna.:) I appreciate the support!
So we just ate this in a restaurant in Connecticut over the weekend! Positive it was the same recipe. Amazingly good.
Happy to hear that, AN!
Just last night I was making a soup recipe of yours and wondering about your dating life! You are such a catch. This guy is lucky! Also, I can’t wait to make these! Won’t be waiting until Thanksgiving.
You”re sweet, Faith! Thank you!
I’m excited about this recipe. When asked what vegetable I should make for Thanksgiving this year, my husband replied,”roasted brussels sprouts.” I quickly reminded him that my every attempt at making brussels sprouts has failed. Now I have a recipe I can trust. Thank you!!
Let me know what you think!
I cannot do Balsamic vinegar. It literally chokes me. Is there another vinegar that I can use?
Also congratulations on the man in your life.
Hi Anna! I think these would still be lovely without the vinegar altogether. A spritz of lemon juice might be nice.
I tried a similar dish at Sam’s Club, and their Recipe used Creamy Italian Dressing (Olive Garden). I soak the cranberries in the dressing while the brussels sprouts are cooking. Kate, I hope this man is THE ONE for you! Hope Cookie is well, too!
How did you know?!! I had a version of this at a restaurant about a year ago and have never been able to recreate it to my satisfaction. I came to your site yesterday looking for a good roasted brussels recipe for Thanksgiving. And I printed one. But I will definitely be making THIS recipe. I already know it will be great.
Also, congrats on your special someone, and I hope you have a lovely Thanksgiving!
Great minds! Thank you :) He is pretty great!
Read the baking instructions – line a baking sheet…what do you line it with? aluminum foil, parchment paper? What is best option?
Oops! Parchment paper. I’m sorry for the confusion. Just fixed the recipe, thanks for your help!
First, these Brussel sprouts look amazing – I can’t wait to try them!
Second, before we were married I called my husband my partner. I’m with you on the ‘boyfriend’ thing – it made me feel like I was 15. Also, once we had been together for long enough (9 1/2 years when we got married) it just seemed silly.
I’m glad I’m not alone!
Congrats on the one year milestone! I waited well over a year after a long, failed relationship before announcing I had found a wonderful man. I usually use “significant other” or “partner” over “boyfriend”. Whoever he is, he’ll be having these brussel sprouts on Thanksgiving!
Thank you, Shari! I love all the support I’ve been getting. You all are so sweet.
Cannot wait to make this!!
Let me know what you think, Bill!
Looks perfect! Making this tonight. Will let you know how it turns out! Thanks for being such a lovely presence.
You’re sweet! Let me know what you think.
Me too! I felt I was too old to have a boyfriend. “Some one I’m seeing” if I had to mention it at all. Eight years later, we married. He dislikes brussels spouts (calls them natures scrub brush). I love them. He does however have a sweet tooth……
I’ll be making these.
I’m glad I’m not alone, Charlotte!
Looking forward to trying this- I love your recipe with the honey sesame glaze. Thank you so much for your recipes- my diet would be very different that’s for sure- just this week I have eaten your granola every day for breakfast (always keep a big bag in my freezer) your quesadillas, your pineapple fried rice, your chickpea masala…….so glad I found your site and your recipe book is getting a solid workout in my house. Thanks Kate.
That’s awesome! Exciting C+K is on your menu so often. Thank you for sharing and your support, Rachel!
We are a Brussel sprout family so a new recipe is always welcomed! Our Thanksgiving has passed (we’re in Canada) but I will be sure to volunteer to bring this gem to our family gathering at Christmas. I’m very happy for you, by the way! He’s a lucky guy!
This would be great for Christmas too! Thank you, Jocelyn.
I feel you. I also find the word “boyfriend” to be cringe-worthy when I’m referring to my own dating life. It’s a nice milestone to acknowledge, though. :) This recipe looks simple and delicious–just how I like ’em!
Feels good to know I’m not alone! Thank you, Katie. Be sure to report back once you have tried them.
I wish you could supply the macro nutritional information. It looks absolutely delicious! I get hungry for brussel sprouts now and then. (And to think I hated them when I was a kid! Taste buds change after eating healthy for a while.)
I do supply the nutritional information, it’s below the recipe! But, I’m glad you like the look of this recipe.
Never mind! I found the Nutrient link.
Hey! I’m definitely making this for thanksgiving this year, it looks so scrumptious and i’m not even a huge brussels fan. (gasp!) Just wondering how you would suggest I do that. Should I wait til the day of to put the balsamic and parmesan on it if I make it the night before?
Since it is best served fresh, it would work fine to wait and add it after the dish has been rewarmed. Or reheat the entire dish, depending on your time. Either way. Thanks for the review, Rebecca!
Made these the other night with some stuffed chicken and rice. It was delicious. Even the boyfriend enjoyed them. We enjoy roasted Brussels sprouts, but the addition of the walnuts, cranberries and balsamic vinegar was a nice change. Thank you for sharing!
That’s great, Robin! Thanks so much for taking the time to comment.
This recipe is a great combination of flavour and texture. Skip the parmesan and I like it even better.
Love that, Ryan! Thanks so much.
Can this be made the night before (I like to get as much done as possible)? If so, how would you recommend to reheat ?
It is best served right away. But, you can reserve the sauce and add after when you are reheating, starting following steps 5 & 6. Hope this helps!
I’m test running this recipe before my brussel sprouts – loving kids come home for the holiday weekend. This is terrific! I love how easy it is, but more than that – it tastes fantastic! As someone already commented – the flavors come together great! I tried half with cranberries and half without – both are superb, but I think I like the no cranberries a bit more. I really like the parm-balsamic flavor, and pecans add such a great touch. Thanks, Kate! As always, your website is my go-to for the holidays! (next up, is your cranberry sauce recipe – yum!)
I’m glad you love it, Emily! Test run is a great idea. Thanks for sharing!
If I wanted to make this recipe with the pancetta, or bacon depending on what I can find, where in the recipe does it go, how much pancetta, etc.?
Sorry, Kristen! I won’t be much help there since I don’t eat meat. Happy Thanksgiving!
Can you make this the day before or will the brussel sprouts become too soft? I find when I roast veggies they are not as good after being refrigerated. I’m trying to plan out my Thanksgiving cooking schedule,
This is best served immediately. :)
I made this for a friendsgiving potluck but we ended up not going. My husband and I ate it all in one sitting… it was that amazing haha. Love your recipes, thanks!!
That’s awesome! I’m glad you both loved it so much. I appreciate the review, Alex!
Do you think reducing the balsalmic vinegar to a thicker glaze would be good if your balsalmic is a thinner one? Your pictures look like its WAY thicker than my balsalmic.
Hey Beth! Yes, I think that would be a good idea if you have the time. I mentioned my favorite balsamic brand in the recipe notes, if you are interested!
Planning to try this for Thanksgiving this week! Any chance you want to share when the pancetta would be added to the recipe? I love your vegetarian recipes but now who doesn’t need a little extra pancetta for the thanksgiving feast! :P
Sorry for my delay! How did it turn out for you?
Another question. Can i use a bottled balsamic glaze in place of the vinegar?
You could try it!
LOVE, LOVE, LOVE roasted brussels sprouts (and other veggies). I used a (store bought) balsamic glaze reduction. The taste was smoother than the bite you can get from plain balsamic vinegar. Did a trial run and it was so good I’m making it for Thanksgiving!
Thanks for sharing, Terri!
Hi Kate! Do you have any advice for substituting fresh cranberries in this recipe? I have a whole bag in the fridge, ready for action!
I’m not sure as I didn’t try it with this one. They might be too tart to balance the flavors.
I made this for Thanksgiving dinner and it was excellent! I used Trader Joe’s basalmic glaze instead of basalmic vinegar (thought it might be a little milder) and it came out perfectly. I actually forgot to put the pecans in before the brussel sprouts were done, so I popped them into my convection oven real quick for a toast and added them in. The craisins and pecans added a great flavor. I will be making this again!
Thanks for sharing, Sarah!
Sorry, just want to be sure I understand correctly; when you say “tossing halfway, about 20 to 25 minutes” does that mean 20 – 25 minutes is the halfway point or the total roasting time?
Sounds great! Can’t wait to try them.
Toss half way, so bewteen 10-12.5 min. 20-25 is the full cooking time. I hope this helps!
Winner winner sprouts for dinner! My husband and I are wild about Brussels Sprouts, and we LOVED this recipe for them – and even my 15 year-old gobbled it down. I let them add the Parmesan after the fact, but dairy-free me is fine with a little extra balsamic and vegan parm.
Love that, Da! Thanks for sharing.
LOVE this recipe! Made it for Thanksgiving and it was a hit. My balsamic was thinner than yours, so I made a balsamic reduction, and tossed in “just a little” brown sugar I had on hand to mellow out the reduction. A great combo of flavors – especially adding in the craisins.
Thanks for your review, Diana!
On Thanksgiving Eve, we seemed to be missing a green vegetable. I had one of those giant stalks of brussels sprouts from Trader Joe’s so I consulted with my mom and we decided to make your recipe. And they are amazing! So simple and so good. I will make this recipe again and again. Another winner Kate!
I’m glad you made it! Thanks, Sera!
This recipe was great. My 12 year old son loved it – even reheated it the next night and he wiped his plate clean! Usually so hard to get the kids to eat their veggies :). Thanks for great recipes!
You’re welcome! I’m glad you son liked it too, Jill.
I love your comment about grown up version of “boyfriend”. ! I have always thought that same thing. And while on the subject let’s look at step-mother! Thanks for all the yummy recipes! Cyd
I’m really glad I’m not alone! Thanks, Cyd!
SO good. I generally don’t like brussel sprouts, but this, along with the simple recipe and ingredients (all of which I had in my kitchen!) was delicious! Definitely a keeper!!
I’m really happy to hear that, Carol! Thanks for sharing.
Roasted brussels sprouts are great with just salt and pepper, but adding the pecans, craisins and balsamic vinegar take these up another level! I made these tonight, and they were (past tense since they all disappeared!) delicious!
Another spin on the word “boyfriend” – I call my husband boyfriend so I don’t take him for granted.
Thanks for a great recipe, and for sharing part of yourself.
I know, right! So delicious. I’m happy you agree. Thank so much for your feedback, Connie.
Ugh I agree – so don’t like the word “boyfriend.” I feel like there is no enjoyable alternative word for unmarried adults!
Also can’t wait to eat these sprouts! ;)
Thanks you, Jenny! I’ve been happy to hear I’m not alone in that feeling.
Very good! I finished it with a sprinkle of Parmesan. A really nice side dish for our fish main.
Thanks for sharing, Rachel! I appreciate the review.
Made these tonight. My whole family—including all 3 kids, ages 9, 6 & 4–really like Brussels sprouts just roasted with garlic cloves or sweet potatoes and lightly seasoned with salt & pepper. So your recipe is a welcomed variation with a sweet and tangy twist!
I used what I had on hand, so I subbed cashews, since organic pecans are much more expensive and harder to come by (up here in MN anyway), half raisins and half goji berries, and apple cider vinegar (ACV) since we don’t keep balsamic around because we love all of the added health benefits of unfiltered, unpasteurized ACV “with mother.” Very tasty even with all of my tinkering—I love flexible recipes!
Thanks so much for sharing this, and vegetarian recipes in general, with the world!
I love your entire family loves them! I’m glad provided some variety. Thanks for your review!
This turned out soooooo delicious!!! My daughter and I absolutely loved it. I used a balsamic vinegar glaze and it worked perfectly.
Thank you for sharing, Julie!
Could this be done with fresh cranberries, rather than dried? How would you recommend incorporating the fresh cranberries?
Delicious! Love the trick of soaking the cranberries in water. Also love the balsamic addition!
I love this recipe! I am planning to bring it to a Friendsgiving at work this week. Do you have any tips for roasting them ahead of time?
These are best served right away. But if you need to make them ahead of time, I suggest warming them gently and adding the toasted nuts once you add the balsamic. I hope this helps!
Hi Kate. Your boyfriend’s recipe looks delicious. Do you think I can use candied pecans?
I prefer roasted, but you could try it! You might want to scale back on the balsamic or the cranberries due to the sweetness of the candied pecans.
Hi Kate, I’m going to quadruple () this recipe for Thanksgiving and am wondering if it would be fine to chop up my brussels the night before to save me some prep time. The internet (and my mom lol) says they won’t get brown in an airtight container in the fridge, but I’m nervous!
Is there a way to make this with fresh cranberries?
I like this with dried, but I bet it could be good with fresh as well. Might be a little tart. I would suggest cooking them some to help with overall flavor. Let me know what you think and method you use to cook them!
I’d begun to suspect recently that the reason I hate brussels sprouts is because the way people cooked ’em in the south when I was growing up ruined them. Cruising for vegan options for Thanksgiving with my adult son, who is RIGOROUS about his diet, I saw this and thought, hmm. Wonder if. . . and boy, howdy, YES. These were divine! I will definitely be doing this again. Son saw how much I was enjoying them and refused to take any for leftovers: “You eat ’em,” he insisted.
I’m so glad you found something that worked and loved them! Thanks for shring.
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!
DORAL A ALLEN
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?
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.
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?
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!
Marcee Gutman Ballantyne
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.
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.