These Roasted Brussels Sprouts with Cranberries are touched with fresh orange flavor and are the perfect balance of savory, sweet and tangy! They are a great easy and healthy veggie side dish to bring to any holiday gathering, and only require 6 simple ingredients that you likely already have on hand. So addicting that you should probably just make a double batch 😉
Every year around Christmas, I end up buying some fresh cranberries to use in a cute little Pinterest-inspired recipe like these Cranberry Ice Cubes or my Creamy Butternut Squash, Cranberry & Goat Cheese Orzo. But, I ALWAYS have leftovers! What am I supposed to do with extra fresh cranberries!? This recipe was born to solve that problem. Roasted Brussels Sprouts with Cranberries are the perfect way to use up leftover cranberries and are an incredibly simple and delicious holiday side dish.
If you are also on veggie side dish duty this Thanksgiving or Christmas, you will love these Roasted Brussels Sprouts with Cranberries. I’m a bit of a control freak when it comes to the veggies so I always take it upon myself to whip up something good that’s not just soggy, steamed veggies or a simple green salad. I think everyone at your holiday gathering would appreciate these Roasted Brussels Sprouts with Cranberries! Plus, they’re easy and quick to make so you won’t be in the kitchen all day.
Why You’ll Love these Roasted Brussels Sprouts with Cranberries
- It’s a new and unique, seasonal way to enjoy brussels sprouts!
- This is the perfect recipe to use up leftover fresh cranberries.
- These Roasted Brussels Sprouts with Cranberries only require 6 ingredients and less than 30 minutes of your time.
- Cranberry and orange is one of the most iconic flavor combos!
- Sweet, savory and tangy are married together in this recipe.
- It’s an easy and delicious side dish to bring to your holiday party!
- This recipe is refined sugar free, gluten free and vegan.
What You Need to Make these Roasted Brussels Sprouts with Cranberries
The ingredients for these Roasted brussels sprouts with Cranberries are incredibly minimal! You only need 6 ingredients, three of which are pantry staples.
- Brussels Sprouts: 1 lb of brussels sprouts, ends trimmed and then cut in half lengthwise.
- Fresh Cranberries: The fresh cranberries will burst in the oven and add some nice acidity to this holiday roasted veggie dish. I bought these at Trader Joe’s but you can find them at any grocery store, especially around the holidays.
- Oranges: I love pairing orange and cranberry and that’s exactly what we’re doing in this recipe. You will need 2 tbsp of fresh squeezed orange juice and 2 tsp orange zest, which you should be able to get from 1 large orange.
- Maple Syrup: Maple syrup adds some natural sweetness to the roasted brussels sprouts with cranberries. You can also substitute it with an equal amount of honey.
- Olive Oil: Olive oil is a crucial ingredient when roasting any veggie – don’t be shy with it!
- Salt & Pepper: Season the roasted brussels sprouts with salt and pepper to taste.
How To Make these Roasted Brussels Sprouts with Cranberries
If you’re looking to make a hands-off veggie side dish for the holidays, these Roasted Brussels Sprouts with Cranberries are for you! After you’re done chopping the brussels sprouts, you pretty much just toss everything together and let it roast in the oven while you chit chat or get some other things done.
Preheat Oven & Prepare Baking Sheet:
First, start by preheating the oven to 400F. I find that 400F is the perfect temperature for roasting brussels sprouts as it ensures that the insides get fully cooked and tender while the outside gets slightly crispy but not burnt. Then, line a baking sheet with parchment paper. The parchment paper is very helpful to make sure that things don’t stick to the pan! The cranberries will burst and get pretty messy when you roast them, so the parchment paper will ensure easier clean up.
Toss the Brussels Sprouts and Cranberries in a Sweet, Orange Olive Oil Mixture:
Next, in a small to medium sized bowl, add the olive oil, maple syrup, fresh squeezed orange juice and orange zest. Whisk until combined. It won’t completely emulsify but that’s okay! Then, add your halved brussels sprouts and fresh cranberries to a large bowl. Pour the orange & olive oil mixture over the top of the veggies. Toss with tongs until coated. Theoretically, you could dirty one less dish by tossing the veggies directly on the baking sheet, but I find that to be a less effective way of coating the veggies with the orange & olive oil mixture.
Roast the Brussels Sprouts and Cranberries:
Pour the brussels sprouts and cranberries onto the prepared baking sheet and spread out evenly. Make sure they aren’t overlapping otherwise they won’t get crispy at all. Then, transfer to the oven and roast for about 20 minutes. My brussels sprouts were on the smaller side, however, larger brussels sprouts will likely take closer to 25 minutes. To check for doneness, just stab a fork through the brussels sprouts and notice if it goes in easily or not. You could also just do a taste test…I respect that option! For an extra crispy golden exterior, I like to turn the oven to broil at the very end for a few minutes.
Plate & Enjoy:
Finally, it’s time to plate and enjoy your Roasted Brussels Sprouts with Cranberries! These are just slightly sweet, so if you want them sweeter, you can drizzle with some more maple syrup and honey while plating. For a pretty garnish, I like to add some teeny tiny orange wedges but they’re totally not required. You could also just add some more orange zest on top…that would be beautiful too!
Can I Use Dried Cranberries Instead of Fresh Cranberries?
I highly recommend using fresh cranberries for this recipe. They’re way different than dried cranberries! They are certainly more acidic and less sweet. However, if you only have dried cranberries, I would recommend that you add them at the very end after the Brussels sprouts are done roasting. If you try roasting them with the brussels sprouts, I’m worried that they’ll just dry out and become almost inedible. I’ve seen another recipe that utilizes dried cranberries and they actually soak the dried cranberries in warm water to plump them back up (almost like reviving them). Then, they drain the excess water and toss them with the roasted brussels sprouts. Let me know if you have any luck with this!
Are These Roasted Brussels Sprouts with Cranberries Super Sweet?
Nope! There is some subtle sweetness from the maple syrup and orange juice, however the acidity and the natural savory flavor of the brussels sprouts balance it out. Of course, if you’re in the mood for something sweeter, then you can certainly add another tablespoon of maple syrup prior to roasting OR drizzle with a bit more maple syrup upon plating.
Double the Batch!
If you’re planning to bring these Roasted Brussels Sprouts with Cranberries to a holiday party, I highly recommend doubling the batch! They are quite addicting so a single batch doesn’t go very far. I’d say it probably only makes 4 small side dish portions. To make a double batch, just double all of the ingredients…duh! The perk of doubling this recipe is that you’ll end up using 1 whole bag of cranberries (most come in 12oz packages) so there won’t be any leftovers.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Veggie Sides?
- Chickpea & Broccolini Salad
- Balsamic Glazed Grilled Carrots
- Charred Broccoli with a Simple Peanut Sauce
- Cheesy Eggplant Bruschetta
Roasted Brussels Sprouts with Cranberries
Equipment
- microplane zester
- small bowl
- spoon or whisk
- baking sheet
- parchment paper
Ingredients
- 1 lb brussels sprouts ends trimmed & halved
- 6 oz fresh cranberries
- 2 tbsp olive oil
- 2 tbsp fresh squeezed orange juice
- 1 tbsp maple syrup or honey
- 2 tsp orange zest (from about 1 orange)
- salt + pepper to taste
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a small bowl, add the olive oil, maple syrup, orange juice & zest. Stir with a spoon or whisk.
- Add cranberries and halved brussels sprouts to a large bowl and drizzle the olive oil, orange and maple mixture over top. Season to taste with salt and pepper. Toss with tongs until coated.
- Spread brussels sprouts and cranberries out onto prepared baking sheet, trying your best to make sure nothing is overlapping. Transfer to the oven and bake for 20 minutes. Larger brussels sprouts may take closer to 25 minutes to become tender. Option to switch the oven to broil for a minute or two at the end!
- If you want them a little sweeter, plate and serve with an extra drizzle of maple syrup or honey. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
This was sooo good! Made it for Christmas dinner and it was perfect. This has become an easy and delicious favorite!
Thank you Sarah! 🙂