Do cranberries go with Brussels sprouts?

Yes. The sweet-tart taste of cranberries brightens the rich, roasted flavor of sprouts. Dried cranberries are easy to use and don’t water the dish down. Fold them in at the end so they stay plump and colorful.

What is the secret ingredient for the best roasted brussel sprouts?

There isn’t one magic ingredient—it’s the technique . Dry sprouts, a hot sheet pan , and cut-side down placement create deep browning. A warm maple–balsamic glaze at the end adds shine and balance without making them soggy.

What’s the secret to getting Brussels sprouts crispy?

Dry the sprouts well, use enough oil to lightly coat, and don’t crowd the pan. Roast at high heat (425°F), and don’t stir for the first 14–16 minutes. That still time gives you those crisp, caramelized faces.

Why do you soak Brussels sprouts before cooking?

Most home cooks don’t need to soak them. If you rinse them, dry very well. Extra moisture causes steaming, which softens edges. For crispy roasted brussels sprouts on a sheet pan , dry is best.

What is a good pairing with Brussels sprouts?

Light mains and simple sides. Roast turkey or chicken, a fresh salad, and something creamy (like mashed potatoes) work well. For a holiday table, the sweet-tart cranberries and toasted pecans make this an easy Thanksgiving brussels sprouts side dish that fits right in.

Can you roast cranberries?

Fresh cranberries can roast, but they burst easily and can scorch. For this recipe, dried cranberries are simpler. Add them after roasting so they warm gently without burning.

Roasted Brussels Sprouts with Cranberry and Pecans: 5 Delightful Crispy Secrets

Description

Crispy, caramelized Brussels sprouts tossed with a warm maple–balsamic glaze, then finished with sweet-tart dried cranberries and toasted pecans. A 30-minute, sheet-pan holiday side that’s pretty on the table and easy to make ahead.

Ingredients

Scale

1½ to 2 pounds Brussels sprouts, trimmed and halved (quarter very large)
1 to 1½ tablespoons olive oil (or avocado oil)
¾ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons pure maple syrup
1 tablespoon balsamic vinegar
½ cup dried cranberries
½ cup toasted pecans (roughly chopped)
Optional finishing: flaky salt; microplaned orange zest

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Instructions

Preheat oven to 425°F. Place an empty sheet pan on the middle rack to heat while you prep.
Trim stems, peel any yellow leaves, and halve the sprouts (quarter very large ones). Pat very dry.
Toss sprouts with oil, salt, and pepper.
Carefully remove the hot sheet pan. Arrange sprouts cut-side down with space between pieces.
Roast without stirring for 14–16 minutes (small halves may be ready at 12–13; very large halves up to 18). If you want deeper color, roast 2–4 minutes more.
While they roast, warm maple syrup and balsamic together in a small pan for 30–60 seconds.
Transfer hot sprouts to a bowl. Toss with the warm maple–balsamic until glossy.
Fold in dried cranberries and toasted pecans. Rest 2 minutes; finish with flaky salt or a little orange zest. Serve hot.

Notes

Convection option: 400°F, same timing.
Make ahead (same day): par-roast 10–12 minutes, cool, finish 6–8 minutes before serving, then glaze and add mix-ins.
Nut-free: swap pecans for pumpkin seeds or sunflower seeds.
Variation: pomegranate arils + pistachios; or Parmesan + lemon zest.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: per serving, 1/6 of recipe
Calories: 185 kcal
Sugar: 10 g
Sodium: 360 mg
Fat: 10 g
Carbohydrates: 21 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 0 mg