These Roasted Brussels Sprouts with Cranberry Balsamic Reduction are crispy on the outside, tender inside, and finished with a sweet-tart glaze that takes them to another level.
They’re one of those dishes that feels super fancy but is actually really easy to throw together.
I love making this during the holidays when cranberries are everywhere and the oven’s already running.
What You’ll Need
- 1½ lbs Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ½ cup cranberry juice (100% juice, not cocktail)
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- ⅓ cup fresh or frozen cranberries
- Optional: a few thyme sprigs for garnish
Why I Love This Recipe
This is the side dish that wins over Brussels sprouts skeptics. The roasting makes them crispy and nutty, and the cranberry balsamic glaze adds just the right sweet and tangy punch. It’s colorful, festive, and packed with flavor.
- Roasted edges get caramelized and crisp
- The glaze is only 4 ingredients and super easy
- It adds color and brightness to any plate
- Works for weeknights and holiday dinners
Servings and Time
Servings: 4
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Macros (Per Serving)
- Calories: 170
- Fat: 9g
- Carbs: 20g
- Sugar: 10g
- Fiber: 5g
- Protein: 4g
Tools You’ll Need
- Baking sheet
- Parchment paper or foil
- Saucepan
- Mixing bowl
- Silicone spatula or spoon
- Knife and cutting board
Make Ahead Tips
- Trim and halve the Brussels sprouts the day before
- Make the glaze up to 3 days ahead and refrigerate
- Roast the sprouts and reheat in the oven just before serving
- Drizzle the glaze right before serving so they stay crispy
Recipe + Instructions
Step 1: Prep the Brussels Sprouts
Trim the ends and cut 1½ lbs of Brussels sprouts in half. Place them in a mixing bowl and toss with 2 tbsp olive oil, ¾ tsp kosher salt, and ¼ tsp black pepper until coated.
Step 2: Roast the Brussels Sprouts
Spread the Brussels sprouts cut-side down on a lined baking sheet. Roast in a 425°F oven for 22–25 minutes, flipping once halfway, until golden and crispy on the edges.
Step 3: Make the Cranberry Balsamic Glaze
In a saucepan, combine ½ cup cranberry juice, 2 tbsp balsamic vinegar, 1 tbsp honey, and ⅓ cup fresh cranberries. Simmer over medium heat for 6–8 minutes, stirring occasionally, until thick and syrupy.
Step 4: Drizzle and Serve
Transfer roasted Brussels sprouts to a serving bowl. Drizzle the warm glaze over the top and garnish with thyme if using. Serve immediately.
Why This Recipe Works (Quick Science)
Roasting at high heat pulls moisture out of the Brussels sprouts, making them crisp up on the outside while softening the centers. The natural sugars caramelize for a deeper flavor. The cranberry balsamic glaze reduces to a syrup that clings to each piece, balancing the bitterness of the sprouts with sweet, tart acidity.
Common Mistakes
- Crowding the pan: This traps steam and makes them soggy. Spread them out.
- Not flipping: Flip once for even browning.
- Over-reducing the glaze: It thickens more as it cools, so stop when it coats the spoon.
- Using cranberry cocktail: It’s too sweet and watery—use 100% juice.
What to Serve With
- Roasted chicken or turkey
- Glazed ham
- Grilled steak or pork chops
- Mashed potatoes
- Wild rice or grain salads
FAQ
Can I use frozen Brussels sprouts?
Fresh is best for roasting, but you can use frozen if you thaw and dry them first.
Can I make the glaze ahead?
Yes! Store in the fridge and reheat before serving.
Can I use dried cranberries?
Not in the glaze—they won’t break down the same. Stick to fresh or frozen.
Is it okay to use maple syrup instead of honey?
Absolutely. It works great and gives a slightly deeper flavor.
Substitutions and Variations
- Use maple syrup instead of honey
- Add toasted walnuts or pecans for crunch
- Swap balsamic for red wine vinegar if needed
- Toss in some cooked bacon for smoky flavor
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the oven at 375°F for best texture
- Microwave works too but will soften the sprouts
- Great added to grain bowls or chopped into salads
Wrap-Up
These roasted Brussels sprouts with cranberry balsamic reduction are crispy, sweet, tangy, and totally crave-worthy. They look gorgeous on any table and come together with just a few ingredients. Try them once and they’ll earn a spot in your regular rotation. Let me know how it goes or drop your questions in the comments!