Roasted Cranberry Glazed Brussels Sprouts

These Roasted Cranberry Glazed Brussels Sprouts make for an incredible holiday side dish or a perfect recipe for fall or winter!

Glazed Brussels Sprouts Recipe Backstory

Today I am going to tell you how to make a Brussels sprouts side dish 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 sugar cookies with sprinkles 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 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.

Ingredients for this Brussels Sprouts Side Dish

• Brussels sprouts - delicious and so good for you!
• cranberry sauce - gives your glazed Brussels sprouts a sweet coating.
• olive oil - allows the sprouts to get crispy in the oven.
• salt and pepper - helps balance out the sweetness of the cranberry sauce.

FAQ

Can I make my Brussels sprouts side dish ahead of time?

• Absolutely! If you'd like, you could even double or triple this recipe and store some of it in the freezer for easy reheating down the line!

How long will my sprouts last?

• Allow the sprouts to cool and transfer them to an airtight container or seal-able plastic bag. In the fridge, your sprouts will be good for at least 3 days.
• If you need your sprouts to hold on a little longer, store them in the freezer instead! While they can be stored there for a long time, I don't like top make them more than a month ahead of time. But if you have a busy holiday meal coming up, making your sprouts ahead of time and freezing them until the big day is a great option. For best results, roast the sprouts 5 to 10 minutes less than the normal time so they are not overcooked or mushy when reheating. 

What's the best way to reheat my sprouts?

• When you're in a hurry, you could easily transfer your sprouts onto a plate and place them in the microwave for about a minute. If they're still not hot, give them another 30 seconds or so.
• For an even higher quality reheat, place the sprouts on a slightly oiled foil-lined baking sheet and pop them in the oven at 350 degrees F for 5 minutes or so, just until they're heated through. This way they'll come out nice and crispy again!

How do I buy the best Brussels sprouts?

• Look for sprouts that are a nice bright green. They should be fairly firm and also a bit heavy for their size.
• The leaves of the sprouts should be tightly packed.
• Avoid any sprouts that are yellowing or obviously aging or have black spots, which could indicate mold.
• Smaller sprouts tend to be on the sweeter side and are also a bit more tender than the larger ones.
• In terms of when to buy sprouts, the cold tends to improve their flavor, so the best sprouts will be available right after the first frost.

Variations

• Because this recipe is so simple, there's a large number of changes you can make to customize it to your liking!
• For some extra flavor and crunch, sprinkle with crushed nuts after baking. Walnuts, almonds, or pecans would be great with these sprouts.
• You could also add some seasonings to switch up the dish altogether. Add some cinnamon for extra sweetness and fall flavor, or garlic powder if you want to go a more sweet and savory route.
• I love balsamic vinegar or glaze and they can be tossed with either. The leftovers are especially good this way where they are similar to a salad.

• Serve Your Glazed Brussels Sprouts With these Main Dishes!

1. Cuban Roast Chicken
2. Low Carb Eggplant Parmesan Casserole
3. Roasted Spicy Ranch Salmon
4. Brick Chicken Quarters
5. Thanksgiving Turkey from Natasha's Kitchen

More Side Dish Recipes

1. Greek Quinoa Salad
2. Easy Roasted Vegetables
3. Tomato Pie with Three Cheeses and Basil
4. Oven Roasted Asparagus with Lemon Zest
5. Savory Cauliflower Flan with Cheddar Crisps and Bacon

If you like this recipe for my glazed Brussels sprouts side dish, please give it 5 stars below.

Print Recipe

5 from 1 vote

Roasted Cranberry Glazed Brussels Sprouts

These Roasted Cranberry Glazed Brussels Sprouts make for an incredible holiday side dish or a perfect recipe for fall!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Vegetables

Cuisine: American

Servings: 6

Calories: 174kcal

Ingredients

• 1 1/ 2 pounds Brussels sprouts
• ½ cup whole berry cranberry sauce
• 2 TBS olive oil
• ¾ teaspoon salt
• ½ teaspoon pepper

Instructions

• Preheat oven to 375 degrees.
• Wash Brussels sprouts, dry with paper towels and cut off any outer brown leaves and stem. Cut each one in half.
• Place Brussels sprouts, cranberry sauce, and oil in a large bowl. Sprinkle with salt and pepper. Toss until they are well coated.
• Place on baking sheet and roast for 25 to 35 minutes or until sprouts are crispy and tender.

Nutrition

Calories: 174kcal | Carbohydrates: 29g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 354mg | Potassium: 888mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1720IU | Vitamin C: 193mg | Calcium: 95mg | Iron: 3mg

First Published December 2013; Updated November 2020

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