Roasted Cranberry Glazed Brussels Sprouts

by jerseygirl on December 6, 2013 · 5 comments

brussels sproutsToday I am going to tell you how to make Brussels sprouts taste awesome. But I think this recipe should come with a warning.

Warning: Although these Brussels sprouts are delicious and you will want to eat the whole bowl, your kitchen will smell awful.  

Okay, so light a candle or bake some cookies after you roast these and you will be fine. I made these yesterday morning and stored them in the fridge. I left the house and later my husband invited some unexpected guests over. All I could think of was “PU”. In case you are not familiar with that expression, it means something stinks bad. It was a popular expression when I was a kid especially when my mom cooked Brussels sprouts.

brussels sprouts

Brussels sprouts might smell but that same compound responsible for the smell is also responsible for their nutritious cancer fighting characteristics. So just deal with it. I usually will cook them in advance then reheat in the microwave if we are having company over. Except, of course, if my husband invites friends over right after I have roasted a nice big fat tray of Brussels sprouts.

Now lets get to the deliciousness of these wonderful sprouts. I had some leftover cranberry sauce and thought it would be the perfect pairing.  While I used my  homemade cranberry sauce, canned sauce is definitely welcome in this recipe. The whole berry kind is best so that the sauce doesn’t burn. Add some olive oil, salt and pepper and you are good to go.

I roasted these for about 35 minutes but I like mine well done and a little crispy on the outside. My favorite part is the crispy bits that fall in the pan. I think I could bag up a bunch and eat them as chips.

sprouts (2)

5.0 from 1 reviews
Roasted Cranberry Glazed Brussels Sprouts
Recipe type: Vegetables
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
This slightly sweet vegetable is good for you and so delicious. Don't eat the whole bowl by yourself.
  • 1 1/ 2 pounds of Brussels sprouts
  • ½ cup whole berry cranberry sauce
  • 2 TBS olive oil
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  1. Preheat oven to 375 degrees.
  2. Wash Brussels sprouts, dry with paper towels and cut off any outer brown leaves and stem. Cut each one in half.
  3. Place Brussels sprouts, cranberry sauce, and oil in a large bowl. Sprinkle with salt and pepper. Toss until they are well coated.
  4. Place on baking sheet and roast for 25 to 35 minutes or until sprouts are crispy and tender.


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Pamela @ Brooklyn Farm Girl December 6, 2013 at 5:53 pm

I could eat Brussels Sprouts everyday, I love them that much! Yours look delicious!

john December 6, 2013 at 10:49 pm

These were excellent and although the guys looked at me kind of funny when we walked in the house, they liked them too.

ATasteOfMadness December 6, 2013 at 11:35 pm

This looks like the ultimate Thanksgiving side. But there’s always Christmas, I would love to make this!!

Robin (Masshole Mommy) December 8, 2013 at 2:56 pm

Brussels Sprouts are one of those things that people either love or they hate. I happen to love them, but I think this would turn a hater into a lover.

Sarah & Arkadi December 14, 2013 at 2:16 am

Looks really good! Yum!

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