Easy 2 Thanksgiving Side Dish: Roasted Brussels Sprouts with Cranberries

Why you’ll love this recipe

• Simple, real ingredients. Nothing weird or hard to find.
• Hands-off cooking. Most of the time is just roasting in the oven.
• Great texture: crisp edges, soft centers, chewy cranberries, optional crunch from nuts.​
• Balanced flavor: salty, sweet, and tangy all at once.​
• Easy to scale up or down depending on how many people you’re feeding​
• Naturally gluten-free and easy to make dairy-free and vegan.
• Works with turkey, chicken, ham, or a vegetarian holiday spread.​
• Leftovers reheat well and are great tossed into salads or grain bowls the next day.​

Ingredients list (exact measurements)

For about 4–6 servings as a side:

• 1 ½ pounds Brussels sprouts, trimmed and halved (or quartered if large)​
• 2–3 tablespoons olive oil
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

For the cranberry and glaze:

• ½ cup dried cranberries (sweetened or unsweetened, your choice)​
• ¼ cup chopped pecans or walnuts (optional, for crunch)
• 1 ½ tablespoons pure maple syrup or honey
• 1 tablespoon balsamic vinegar (regular or reduced)​

Optional extras:

• 1 teaspoon Dijon mustard (for a sharper glaze)
• ¼ teaspoon garlic powder or 1 small clove minced (for more savory flavor)
• Zest of ½ orange (for a brighter, citrusy twist)​

You can leave out the nuts if you have allergies at the table. You can also reduce the maple syrup slightly if your dried cranberries are very sweet.

Step-by-step instructions (with extra tips)

Step 1: Prep the Brussels sprouts

1. Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven.
2. Line a large rimmed baking sheet with parchment paper for easier cleanup, or lightly oil the pan.​
3. Rinse the Brussels sprouts, pat dry, trim the stem ends, and remove any wilted outer leaves.​
4. Cut each sprout in half, lengthwise, through the stem. If some are very big, quarter them so they cook evenly.​

Place the cut sprouts on the baking sheet.

Tips:

• Dry sprouts roast better. If they’re wet, they’ll steam instead of crisp.
• Try to keep pieces about the same size so they cook at the same pace.

Step 2: Season and arrange on the pan

1. Drizzle the Brussels sprouts with 2–3 tablespoons of olive oil.
2. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
3. Toss everything right on the baking sheet until the sprouts are evenly coated.​
4. Arrange them in a single layer, cut side down as much as possible. This helps create nice caramelized edges.​

Tips:

• Don’t overcrowd the pan. If the sprouts are piled on top of each other, they steam and get soft instead of crisp. Use two pans if needed.
• Taste one raw sprout leaf with a bit of oil and salt. This gives you a sense of seasoning. You can adjust before roasting.

Step 3: Roast until golden and tender

1. Put the pan in the oven and roast for about 20 minutes.
2. After 20 minutes, take a look. The cut sides should be starting to brown.
3. Use a spatula to flip or stir the sprouts. Return the pan to the oven.
4. Roast for another 10–15 minutes, until the sprouts are browned on the edges and tender when pierced with a fork.​

Total roasting time is usually around 30–35 minutes, depending on your oven and how big the sprouts are.

Tips:

• If some outer leaves fall off on the pan, leave them. They turn into crispy little chips that taste great.
• If you like them extra caramelized, you can roast a bit longer, but watch closely at the end so they don’t burn.

Step 4: Make the maple–balsamic glaze

You can do this near the end of roasting, or right when the sprouts come out.

1. In a small bowl, whisk together:
   • 1 ½ tablespoons maple syrup or honey
   • 1 tablespoon balsamic vinegar
   • Optional: 1 teaspoon Dijon mustard, a pinch of salt, and a pinch of black pepper​
2. Taste the glaze. It should be sweet, tangy, and a little sharp if you added mustard. Adjust to your taste—add a touch more balsamic for more tang, or a little more maple if you want it sweeter.

Tips:

• Reduced balsamic (balsamic glaze) will be sweeter and thicker, so you might use a bit less maple.
• If you add orange zest, stir it into the glaze at the end for a bright, holiday feel.​

Step 5: Add cranberries, nuts, and glaze

1. When the sprouts are done roasting, remove the pan from the oven.
2. Sprinkle the dried cranberries and chopped nuts over the hot sprouts while they’re still on the pan.​
3. Drizzle the maple–balsamic mixture evenly over everything.
4. Gently toss with a spatula or spoon to coat the sprouts, cranberries, and nuts in the glaze.​

Taste one sprout. Add a pinch more salt or pepper if it needs it.

Tips:

• Adding cranberries at the end keeps them plump and chewy, not burned.
• Nuts can toast quickly; if your oven runs very hot, you can toast nuts separately on a dry pan for a few minutes and add them just before serving.​

Step 6: Serve

Transfer the Brussels sprouts to a warm serving dish. Try to scatter the cranberries and nuts on top so every scoop looks good and colorful. Serve immediately, or at room temperature.

This side is sturdy. It doesn’t fall apart if it sits on a buffet table for a bit while people grab other dishes.

Extra serving suggestions and pairing ideas

• Serve alongside roast turkey, gravy, mashed potatoes, and stuffing for a classic Thanksgiving plate.​
• Pair with roasted chicken or salmon for a simple fall dinner when it’s not a holiday.
• Add a sprinkle of crumbled goat cheese or feta on top right before serving for a creamy, tangy contrast.
• For a more rustic look, serve straight from a cast-iron skillet or sheet pan lined with parchment.
• Toss leftovers with cooked farro, wild rice, or quinoa for a quick grain bowl with some added greens and a protein.

Variations and themed twists

Once you know the base method, you can switch up the flavors easily:

• With bacon: Cook 3–4 strips of bacon until crisp. Crumble and toss with the roasted sprouts and cranberries at the end. Use a spoonful of the bacon fat in place of some of the olive oil for roasting​
• With pancetta: Dice pancetta and roast it on the pan with the sprouts so everything crisps together. Finish with cranberries and glaze.
• With butternut squash: Add 2 cups of small butternut squash cubes to the pan with the sprouts. The orange squash plus red cranberries looks very seasonal.​
• With pistachios: Swap pecans or walnuts for chopped pistachios for a brighter color and slightly different crunch.​
• Savory only: Skip the maple syrup and reduce the cranberries. Just use balsamic, olive oil, garlic, salt, and pepper for a less sweet, more savory side.​
• Extra citrus: Stir orange zest into the glaze or sprinkle on top for a fresher, lighter finish.

These tweaks let you match the flavor to the rest of your menu or to your family’s preferences.

Pro tips for success

• Buy fresh, tight Brussels sprouts. Avoid ones that are yellowed or have lots of loose leaves. Smaller sprouts tend to be sweeter and cook more evenly.
• Don’t skimp on the oil. A light but even coat is what helps the edges brown and crisp.
• Use a hot oven and a good-sized pan. This is what turns sprouts from boiled and bland into caramelized and nutty.
• Season in layers. A little salt at the beginning, and a tiny bit after tossing with the glaze, often gives better flavor than one heavy sprinkle at the end.
• Taste as you go. Try one roasted sprout before glazing, then another after. Adjust sweetness, acidity, and salt until it tastes balanced.
• If you need to reheat, do it in the oven, not the microwave. A quick blast at 375°F (190°C) for 5–10 minutes helps bring back some crispness.

Make-ahead tips

Holiday cooking can be stressful, so it helps to know what you can do in advance.

• Prep ahead: Trim and halve the Brussels sprouts a day before, then store them in a sealed container in the fridge.​
• Mix the glaze: Whisk the maple syrup and balsamic together and keep it in a small jar in the fridge. Shake before using.
• Day-of cooking: Roast sprouts fresh for the best texture, then add cranberries and glaze just before serving.

If you really need to make the whole dish ahead, you can:

1. Roast the sprouts completely.
2. Let them cool, then store in the fridge.
3. Reheat on a hot pan in the oven until warmed through and crisped.
4. Toss with cranberries, nuts, and glaze right before serving.​

FAQ (10–12 questions)

1. Can I use frozen Brussels sprouts?
You can, but fresh sprouts roast much better. Frozen ones tend to steam and get softer. If you use frozen, thaw and dry them very well, and expect a less crisp texture.

2. Can I use fresh cranberries instead of dried?
Yes, but they are very tart. Roast them briefly on the pan during the last 10 minutes so they soften and burst, and increase the sweetener in the glaze to balance the sharpness.​

3. How do I stop the sprouts from getting soggy?
Use a hot oven, a large pan, plenty of space between sprouts, and enough oil. Don’t cover the pan. Don’t overcrowd.

4. Can I make this without nuts?
Yes. Just leave them out. You still get great texture from the crispy sprouts and chewy cranberries. You can replace nuts with pumpkin seeds or sunflower seeds if there are nut allergies.

5. Is this recipe vegan?
It’s vegan if you use maple syrup (not honey) and plant-based oil only. Everything else is naturally plant-based.

6. Can I double the recipe for a big crowd?
Yes. Use two baking sheets and rotate them halfway through cooking so they roast evenly. Don’t pile everything on one pan.

7. What if I don’t have maple syrup?
Use honey or brown sugar. The flavor will be slightly different, but it still works. If using sugar, dissolve it well in the balsamic.

8. Can I skip the balsamic vinegar?
You can, but you’ll lose the tang that balances the dish. A small splash of apple cider vinegar or red wine vinegar can stand in if you don’t have balsamic.

9. Do I need to parboil the Brussels sprouts first?
No. Roasting from raw is enough. Parboiling can make them waterlogged and less crisp.

10. How long can leftovers last?
They keep about 3–4 days in the fridge in a sealed container. Reheat in the oven or a hot skillet.

11. Can I serve this at room temperature?
Yes. It’s best warm, but still very good at room temp, which makes it ideal for a holiday buffet.

12. Can I add cheese?
You can sprinkle crumbled goat cheese, feta, or shaved parmesan on top just before serving for extra richness and tang.

Conclusion

Roasted Brussels Sprouts with Cranberries bring color, texture, and real flavor to a Thanksgiving table that can sometimes feel heavy. The sprouts get their moment here: caramelized edges, soft centers, and a glaze that keeps them from tasting dull. Cranberries, nuts, and a simple maple–balsamic finish turn a basic pan of vegetables into something that feels like it belongs next to the turkey and stuffing.

This side dish is also practical. It’s easy, flexible, and friendly to different diets. You can prep some parts ahead, adjust the sweetness and tang, and dress it up with bacon, squash, or cheese if you want. Whether you’re cooking for two or fourteen, it’s the kind of recipe that fits in without demanding your full attention. And when people go back for another spoonful of sprouts, you know it did its job.