Roasted Brussels Sprouts with Cranberries

Roasted Brussels sprouts with cranberries are the perfect holiday side dish, bringing out the deliciously nutty, caramelized flavors in the sprouts with bursts of sweetness and vibrancy from the cranberries. Low effort, just 5 ingredients, super adaptable, and ready to become a new favorite!

Perfect Holiday Roasted Brussels Sprouts with Cranberries

Roasting is my favorite way to cook Brussels sprouts. The oven turns the cut sides golden and caramelized while the centers turn tender, and a handful of dried cranberries adds sweet-tart bites to every forkful. That’s why these roasted Brussels sprouts with cranberries earn a spot on any holiday table! Thank you to Zhoro Apostolov for developing this recipe!

I’m pretty sprout-obsessed, and I’ve already shared recipes for sweet and salty Brussels sprouts, simple air fryer brussels sprouts, and ‘cheesy’ tahini sprouts, but cranberry Brussels sprouts are my holiday favorite. This dish may be basic, combining simple salt and pepper roasted Brussels sprouts with dried cranberries, but still packs in flavor and texture.

How? By roasting the Brussels sprouts, of course. Roasting gives the sprouts a deep green color and leads to a combination of crisp and tender textures, with caramelized, nutty flavor worlds apart from boiled versions. Next thing you know, the serving dish is empty!

There are several ways to add to this holiday side, too. Whether to enhance the sweetness with maple roasted Brussels sprouts, add tang with balsamic glazed Brussels sprouts, or add texture by making roasted Brussels sprouts with cranberries and pecans or walnuts. I’ve included my favorite options below.

These Thanksgiving Brussels sprouts are incredibly simple to prepare with minimal fuss and time, too, making them a great addition to your holiday table, alongside vegan stuffing, green beans, and mashed potatoes!

The Ingredients

This Brussels sprouts with cranberries recipe requires minimal ingredients, including:

• Brussels sprouts: It’s best to use fresh rather than frozen sprouts for the most caramelized roasted Brussels sprouts (thus, the best flavor). However, you can use frozen sprouts and increase the roasting time by a few minutes.
• Oil: I use olive oil, but any neutral-tasting cooking oil works.
• Salt & black pepper: Season to taste. Use soy sauce (or gluten-free tamari) instead of salt for added umami and flavor depth.
• Dried cranberries: Will add sweet-tart flavor and pops of ruby red to the dish.

What To Add To Roasted Brussel Sprouts

While there are plenty of ways to enjoy roasted brussels sprouts, here are just a few ways to add to the recipe with just 1-2 extra ingredients or minimal tweaks.

• Cinnamon: Just a sprinkle of cinnamon.
• Garlic powder: Add to taste, starting with a subtle sprinkle.
• Maple-roasted Brussels sprouts: Toss the sprouts in 1 to 2 Tablespoons of maple syrup before roasting them for delicious maple Brussels sprouts.
• Balsamic-glazed Brussels sprouts: Add 1 to 2 Tablespoons of balsamic vinegar for a tangy depth or combine 1:1 balsamic and maple syrup for a sweet and tart glaze. For extra tang, stir in some Dijon mustard. Drizzle over when serving.
• Breadcrumbs: For extra crunchy texture, sprinkle some breadcrumbs (wheat or gluten-free) over the cranberry Brussels sprouts when roasting.
• Vegan feta: Sprinkle some over the dish when serving for a creamy element.
• Nuts/seeds: Add crunch by preparing the Brussels sprouts with cranberries and pecans, walnuts, pistachios, or almonds. Use pumpkin seeds or pine nuts as a nut-free option. Add them in the last 8-10 minutes of baking.
• Vegan butter: Add a pat of vegan butter to the dish when serving for even richer roasted sprouts. Vegan butter makes everything better.
• Orange juice: Squeeze some over the cranberry Brussels sprouts when serving for a fresh citrus finish.

You can also add more veggies to this dish. Some of my favorite combinations include:

• Roasted Brussels sprouts and carrots
• Brussels sprouts and broccoli
• Brussels sprouts and butternut squash or pumpkin (perfect for Thanksgiving)
• Roasted sprouts with sweet potato

How to Make Roasted Brussels Sprouts with Cranberries

Prepare these easy and delicious cranberry Brussels sprouts in just a handful of low-effort steps.

• 1) First, preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper or a silicone sheet.
• 2) Meanwhile, rinse and prepare the Brussels sprouts, removing any brown or wilted outer leaves, trimming the long ends, and cutting them in half.
• 3) Toss the sprouts together with the oil, salt & pepper.

• 4) Roast them in the oven for about 20 minutes.

• 5) Mix in the cranberries, then continue to roast the Brussels sprouts and cranberries for 10-15 minutes, until they’re tender in the middle and lightly crisp and browned on the edges. Then, remove them from the oven, serve, and enjoy!

For even crispier/more browned roasted Brussels sprouts, use the broiler for a minute or two at the end.

Air Fryer Brussel Sprouts?

Follow steps 1-3 above, then transfer the seasoned sprouts to the bottom of your air fryer basket, in a single layer, with some space for air to flow between (otherwise, they steam and stay limp).

Air fry the Brussels sprouts for about 13 to 15 minutes at 375 degrees F (190 degrees C), shaking the basket at 8 minutes.

Monitor them in the last few minutes to ensure they cook to your desired level of crispiness. Read more about air fryer brussels sprouts here.

FAQs

Top Recipe Tips and Notes

• Roasting time varies: Based on the size of the sprouts and your individual oven. So monitor them in the last few minutes.
• For extra caramelization: Preheat the oven pan, so the sprouts will start to form their crispy crust as soon as they hit the pan.
• Don’t overcrowd the tray: They need space to become crispy rather than steam and stay tender/soft.
• For softer cranberries: Soak them for a few minutes in hot water to plump them up. Add flavor by soaking them in juice.

Storage Recommendations

Allow it to cool, then store any leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing them, since they lose the crisp texture, becoming mushy once thawed.

To reheat the sprouts, transfer them to the air fryer for a few minutes or use a skillet with a small amount of oil/cooking spray.

Serving Suggestions

These roasted brussels sprouts with cranberries are perfect for serving at Thanksgiving, Christmas, and weeknight dinners. You can also use the leftovers to make a Brussels sprouts salad with cranberries (or pasta salad), or try them raw in my shaved Brussels sprouts salad. I also use them to make holiday-themed sandwiches and wraps. On a holiday table, they go great next to vegan scalloped potatoes and rosemary roasted potatoes.

More Vegetable Side Dishes

Vegan Side Dishes

Vegan Mashed Cauliflower

Vegan Dinners

Healthy Vegan Cauliflower Casserole

Vegan Dinners

Vegan Roasted Vegetables with Thyme

Vegan Dinners

Roasted Butternut Squash (Indian Inspired) with Caramelized Onions

You might also enjoy browsing through this list of vegan Thanksgiving recipes.