Roasted Brussels sprouts with tart cranberries and balsamic glaze balance rich holiday dishes.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Substitutions
Use raisins instead of cranberries. Omit pecans or replace them with pumpkin seeds for a nut-free side.
Practical tip
Place sprouts cut-side down with space between them for deeply browned edges.
Storage and reheating
Refrigerate for up to 4 days. Reheat in a hot oven until warmed through.
Recipe card
Balsamic Brussels Sprouts with Cranberries
Ingredients
Method
- Heat the oven to 425°F (220°C). Toss Brussels sprouts with oil, salt, and pepper.
- Arrange cut-side down on a rimmed sheet pan and roast for 22 to 26 minutes.
- Mix balsamic vinegar and maple syrup. Drizzle over the sprouts and add cranberries and optional pecans.
- Roast for 3 minutes more, toss, and serve.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 113 kcal |
| Protein | 3.8 g |
| Fat | 3.8 g |
| Saturated fat | 0.5 g |
| Carbohydrate (including fiber) | 19.2 g |
| Fiber | 4.8 g |
| Sugar | 10.5 g |
| Sodium | 248 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can I use frozen sprouts?
Fresh sprouts brown better. If using frozen, roast from frozen and expect a softer texture.
Can I reduce the sweetness?
Yes. Use half the maple syrup or omit it.
Leave a Reply