Sweet & Tangy Balsamic Roasted Brussels Sprouts with Cranberries & Pecans Recipe

Crisp autumn nights call for these magical balsamic roasted brussels sprouts dancing with sweet cranberries and crunchy pecans.

The combination feels like a warm culinary hug from your kitchen.

My grandmother first shared her version decades ago, inspiring countless dinner tables.

Seasonal ingredients mingle beautifully in this simple yet elegant dish.

The caramelized edges bring unexpected depth to every single bite.

Nutty pecans provide a delightful crunch against tender roasted vegetables.

You’ll want seconds – maybe even thirds – of this irresistible side that celebrates fall’s most delicious moments.

Questions Answered On Balsamic Brussels Sprouts With Cranberries & Pecans

• Why are my Brussels sprouts not crispy?

The key to crispy Brussels sprouts is spreading them cut side down on the baking sheet and not overcrowding the pan. Make sure they have enough space between them and roast at a high temperature like 400F to achieve that golden, caramelized exterior.

• Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts work best for this recipe. Frozen sprouts tend to release more water during roasting, which prevents proper caramelization and can make them soggy. If you must use frozen, thaw and pat them completely dry before roasting.

• How do I choose the best Brussels sprouts at the store?

Look for firm, compact sprouts with bright green color and tight leaves. Avoid sprouts with yellow leaves, brown spots, or signs of wilting. Smaller sprouts are often sweeter and more tender than larger ones.

• Is this recipe gluten-free and dairy-free?

The basic recipe is naturally gluten-free and dairy-free. Just omit the Parmesan cheese to keep it completely dairy-free. Always double-check your ingredient labels to ensure they meet your dietary needs.

Why Balsamic Roasted Brussels Sprouts With Cranberries & Pecans Taste Like Fall On A Fork

• Effortlessly Elevate Weeknight Dinners: This Brussels sprouts recipe transforms a simple vegetable into a gourmet side dish with minimal effort, making ordinary meals feel special and sophisticated.
• Quick and Foolproof Cooking Technique: The straightforward roasting method ensures crispy, caramelized edges and a perfect golden-brown finish, even for novice home cooks who want guaranteed delicious results.
• Festive Holiday-Ready Flavor Profile: Combining sweet cranberries, crunchy pecans, and tangy balsamic vinegar creates a vibrant, festive dish perfect for thanksgiving, christmas, or winter gatherings with its rich, complex taste.
• Nutrient-Packed Seasonal Side Dish: Packed with vitamins, antioxidants, and healthy fats from Brussels sprouts, pecans, and cranberries, this recipe offers a nutritious complement to any main course while delighting taste buds.

Everything Inside Balsamic Roasted Brussels Sprouts With Cranberries & Pecans

• Brussels Sprouts: Hearty vegetable that caramelizes beautifully and provides a robust, slightly bitter base for the dish. Choose fresh, firm sprouts with tight, green leaves.
• Olive Oil: Helps create crispy texture and facilitates even roasting. Extra virgin olive oil adds rich flavor.

• Balsamic Vinegar, Maple Syrup: Provide sweet and tangy balance to the Brussels sprouts. Dark balsamic vinegar works best for deeper flavor.
• Salt, Pepper, Garlic Powder: Essential seasonings that add depth and complexity to the roasted vegetables.

• Cranberries, Pecans: Add texture, sweetness, and nutty crunch to the dish. Dried cranberries work well for concentrated flavor. Use raw pecans for best toasting results.
• Parmesan Cheese: Optional finishing touch that provides a salty, umami note. Freshly grated cheese melts beautifully over warm vegetables.

Steps To Roast Balsamic Brussels Sprouts Just Right

Step 1: Warm Up the Oven

Crank the oven to a toasty 400F (200C). Grab a baking sheet and cover it with parchment paper, creating a non-stick magic carpet for your veggie adventure.

Step 2: Massage the Brussels Sprouts

• Olive oil
• Balsamic vinegar
• Maple syrup
• Salt
• Black pepper
• Garlic powder

Spread these flavor-coated gems on the baking sheet, cut side facing down. This position ensures they’ll get that irresistible golden-brown exterior with crispy edges.

Slide the pan into the oven and let them roast for 20-25 minutes. Don’t forget to give them a gentle stir halfway through to ensure even browning.

Step 3: Invite the Cranberry and Pecan Party

• Dried cranberries
• Chopped pecans

over the top. Return to the oven for a final 5-minute dance, letting the nuts toast and the cranberries warm up.

Step 4: Final Flourish

Pull out your masterpiece from the oven. If you’re feeling extra indulgent, shower the dish with a light sprinkle of Parmesan cheese.

Serve immediately while they’re piping hot and bursting with caramelized, tangy, nutty goodness. These Brussels sprouts are perfect alongside roasted chicken, as a standalone side, or mixed into a hearty grain bowl.

Tips For Crisp And Tangy Brussels Sprouts With Sweet Bits

• Maximize Caramelization: Place Brussels sprouts cut side down on the baking sheet to achieve a crispy, golden-brown exterior with deep, rich flavor.
• Balance Sweet and Tangy: Use maple syrup and balsamic vinegar to create a perfect glaze that enhances the natural earthiness of the Brussels sprouts.
• Toast Nuts Carefully: Add pecans in the last 5 minutes of roasting to prevent burning and ensure a perfectly crunchy, nutty texture.
• Customize for Dietary Needs: Swap Parmesan for nutritional yeast to make the dish vegan, or use coconut aminos instead of maple syrup for a low-sugar option.
• Make-Ahead Friendly: Prepare the Brussels sprouts up to a day in advance and reheat in the oven for 10 minutes before serving to maintain their crispy texture.

How To Store Balsamic Roasted Brussels Sprouts With Ease

• Refrigerate leftover Brussels sprouts in an airtight container for up to 4 days.
• Reheat gently in a skillet over medium heat to maintain their crispy texture and prevent sogginess.
• For best results, warm them in the oven at 350F (175C) for 5-7 minutes, which helps restore their original crispness.
• Avoid microwaving, as this can make the sprouts mushy and diminish their delicious caramelized edges.
• Separate the cranberries and pecans before storing to keep them from getting soft.
• Freeze roasted Brussels sprouts for up to 1 month by placing them in a freezer-safe container, removing as much air as possible to prevent freezer burn.

What To Plate With Balsamic Brussels Sprouts And Friends

• Pair with Crisp White Wine: Complement the tangy balsamic and sweet maple flavors with a crisp Sauvignon Blanc or Pinot Grigio, which will cut through the richness and enhance the roasted Brussels sprouts' caramelized notes.
• Match with Hearty Red Meat: Serve alongside a juicy roasted beef tenderloin or herb-crusted lamb chops, where the nutty pecans and tart cranberries create a delightful contrast with the rich protein.
• Create a Thanksgiving Plate Companion: This dish perfectly accompanies roasted turkey, bringing vibrant color and complex flavors that elevate traditional holiday fare with its sweet-savory profile.
• Balance with Creamy Goat Cheese: Crumble fresh goat cheese over the warm Brussels sprouts to add a creamy, tangy element that harmonizes beautifully with the balsamic glaze and toasted nuts.

Seasonal Variations Of Balsamic Brussels Sprouts To Try

• Spicy Maple Chili Sprouts: Kick up the heat by adding red pepper flakes and replacing maple syrup with chili-infused honey for a bold, zesty flavor profile that tingles your taste buds.
• Mediterranean Herb Blend: Transform the recipe by incorporating oregano, thyme, and rosemary, then swap cranberries for sun-dried tomatoes and add crumbled feta cheese for a Mediterranean-inspired side dish.
• Bacon & Apple Fusion: Elevate the recipe by crispy-roasting chopped bacon alongside the Brussels sprouts, then toss with diced green apples and a splash of apple cider vinegar for a savory-sweet combination.
• Asian-Inspired Glazed Version: Create an umami-rich dish by mixing soy sauce, sesame oil, and rice vinegar instead of balsamic, then top with toasted sesame seeds and chopped green onions for a vibrant Asian-inspired finish.

Balsamic Roasted Brussels Sprouts With Cranberries & Pecans Recipe

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4.7 from 23 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Savory balsamic roasted brussels sprouts dance with sweet cranberries and crunchy pecans in this irresistible seasonal side dish. Rustic Mediterranean flavors mingle on your plate, promising a delightful harmony of textures and tastes you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1.5 pounds (680 grams) Brussels sprouts (trimmed & halved)
• ½ cup dried cranberries (unsweetened or sweetened)
• ½ cup pecans (chopped, toasted for extra crunch)

Seasoning and Flavor Enhancers:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup or honey (for subtle sweetness)
• ½ teaspoon salt
• ½ teaspoon black pepper

Optional Ingredients:

• ¼ teaspoon garlic powder (optional, for extra flavor)
• ¼ cup Parmesan cheese (optional, for a savory finish)

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Instructions

1. Prepare the workspace by heating the oven to a robust 400F (200C) and lining a baking sheet with parchment paper to streamline cleanup efforts.
2. Thoroughly cleanse and trim the Brussels sprouts, patting them dry to ensure optimal caramelization.
3. Create a vibrant marinade by whisking together olive oil, balsamic vinegar, maple syrup, minced garlic, kosher salt, and freshly cracked black pepper in a spacious mixing bowl.
4. Gently tumble the Brussels sprouts in the aromatic marinade, ensuring each vegetable is completely coated with the glossy mixture.
5. Arrange the Brussels sprouts on the prepared baking sheet, positioning them cut-side downward to maximize their crispy potential.
6. Roast the vegetables in the preheated oven for approximately 20-22 minutes, developing a rich golden-brown exterior and caramelized edges.
7. Midway through roasting, carefully rotate the Brussels sprouts to promote even browning and prevent burning.
8. Scatter dried cranberries and roughly chopped pecans over the partially roasted sprouts during the final 5 minutes of cooking.
9. Allow the nuts to toast and the cranberries to plump slightly, infusing the dish with additional layers of texture and flavor.
10. Extract the baking sheet from the oven and, if desired, dust the roasted Brussels sprouts with freshly grated Parmesan cheese.
11. Transfer the glistening, caramelized vegetables to a serving platter and present immediately while maintaining optimal temperature and crispness.

Notes

• Embrace room temperature Brussels sprouts before roasting to ensure even cooking and prevent moisture buildup.
• Select fresh, firm sprouts with tight, bright green leaves for the best caramelization and flavor development.
• Toast pecans separately if you prefer a more intense nutty flavor and crunchier texture.
• Swap maple syrup with honey or agave for alternative sweet notes that complement the balsamic glaze.
• Adjust baking time based on sprout size; smaller sprouts might need less roasting to prevent burning.
• Add red pepper flakes for a subtle heat that balances the sweet and tangy balsamic profile.
• Consider using raw honey instead of maple syrup for a lower glycemic index option.
• Chop pecans roughly to distribute their rich, buttery flavor more evenly across the dish.
• For a vegan version, omit Parmesan and use nutritional yeast for a similar umami undertone.
• Use dried cranberries if fresh are unavailable, but reduce roasting time to prevent over-drying.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner, Side Dish, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 175
• Sugar: 6 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 2 mg