Are you ready to make the best roasted Brussels sprouts of your life? The kind that are so unbelievably crispy, so perfectly caramelized, and so addictively delicious, they will convert even the most adamant of skeptics? This incredible, from-scratch Balsamic-Glazed Brussels Sprouts with Cranberries is that perfect recipe. We’re talking tender-on-the-inside, crispy-on-the-outside sprouts, tossed in a luscious, sweet and tangy homemade balsamic glaze and studded with chewy, jewel-toned dried cranberries.
This isn’t just another vegetable recipe; it’s a guide to a show-stopping, restaurant-quality side dish that will steal the show at any meal. We’ll show you the simple but crucial secrets to achieving that perfect, crispy-and-never-soggy texture every single time. This is the perfect, elegant, and surprisingly easy addition to any weeknight dinner or your Thanksgiving and Christmas holiday table.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Crispy & Caramelized Side Dish
What makes this Roasted Brussels Sprouts recipe truly “the best” is its incredible combination of textures and its perfectly balanced, sweet, tangy, and savory flavors. This dish is a masterpiece of simple, elegant cooking. The heart and soul of the dish is the roasting technique. Fresh Brussels sprouts are tossed in olive oil and roasted in a hot oven until their outer leaves are shatteringly crisp and their centers are perfectly tender and sweet. The real magic happens with the from-scratch balsamic glaze, a simple but luscious reduction of balsamic vinegar and sugar that creates a thick, syrupy, and intensely flavorful coating. The final, festive touch is a generous handful of sweet-tart dried cranberries, which add a wonderful, chewy texture and a burst of fruity brightness.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Flavors of Fall: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and savory-sweet flavor.
- The Brussels Sprouts (The Star of the Show!):
- For the best result, look for fresh, bright green Brussels sprouts that are firm and tightly closed. Trimming the ends and slicing them in half is the key to creating a flat surface for perfect caramelization.
- The Balsamic Glaze (The Secret to the “Wow” Factor!):
- Balsamic Vinegar: For the best, most complex flavor, it is a great idea to use a decent quality, aged balsamic vinegar from Modena. You don’t need the most expensive bottle, but a good quality vinegar will have a much more syrupy consistency and a sweeter, less acidic flavor.
- The Reduction: The simple but brilliant process of simmering the vinegar and sugar together is what transforms it from a thin, sharp liquid into a thick, glossy, and intensely flavorful glaze.
- The Dried Cranberries: A handful of sweet-tart dried cranberries adds a wonderful, chewy texture and a beautiful, jewel-toned pop of color and flavor that perfectly complements the rich, savory sprouts.
The Roasting Masterclass: The Secret to Perfectly Crispy, Never-Soggy Sprouts
This is the most important part of the recipe, and it’s surprisingly easy if you follow these two simple, non-negotiable rules:
- Use High Heat: Roasting your Brussels sprouts in a hot, preheated oven is the number one secret to success. The high heat is the key that allows the natural sugars in the sprouts to caramelize, which creates a deep, sweet, and nutty flavor and those irresistible, crispy, browned edges.
- Don’t Overcrowd the Pan: This is the single most common mistake that leads to sad, soggy, and steamed sprouts. You must spread your prepared Brussels sprouts out in a single, even layer on your baking sheet, with a little bit of space between each one. This allows the hot air to circulate all around the sprouts, which is the key that allows them to roast, not steam. For this large-batch recipe, using two baking sheets is essential!
Step-by-Step to the Best Balsamic-Glazed Brussels Sprouts
This elegant side dish is incredibly simple to prepare.
Step 1: The Art of the Perfect Roast
Step 1: First, preheat your oven to 375°F (190°C).
Step 2: Prepare your 3 pounds of Brussels sprouts. Trim the tough, brown ends off each sprout and remove any yellowed or damaged outer leaves. Cut each of the sprouts in half, from top to bottom.
Step 3: On two large, rimmed baking sheets, toss your prepared Brussels sprouts with the 1/2 cup of olive oil and a generous amount of salt and pepper.
Step 4: Spread the seasoned Brussels sprouts in a single, even layer on the baking sheets. For the best, most caramelized result, try to place as many of them as you can with the cut-side down.
Step 5: Roast for 25 to 30 minutes, until the Brussels sprouts are tender and have beautiful, deep golden-brown, and crispy edges.
Part 2: The Luscious Balsamic Glaze and Final Toss
Step 1: While the sprouts are roasting, make your glaze. In a medium saucepan, combine the 3/4 cup of balsamic vinegar and the 1 cup of sugar. Bring this mixture to a boil, then reduce the heat to a medium-low and let it simmer until it has reduced and become very thick and syrupy. Step 2 (The Best Part!): Transfer your hot, roasted Brussels sprouts to a large serving bowl. Drizzle your prepared balsamic glaze over the top and sprinkle on the 1 cup of dried cranberries. Toss everything together to coat it evenly.
Serve immediately while they are hot and crispy!
Balsamic-Glazed Brussels Sprouts (Easy Holiday Side!)
A simple yet elegant side dish, this recipe features Brussels sprouts that are roasted in the oven with olive oil until tender and browned. The roasted sprouts are then tossed with sweet dried cranberries and a homemade balsamic glaze, which is made by reducing balsamic vinegar and sugar into a thick, sweet-tart syrup. This creates a perfect balance of savory, sweet, and tangy flavors, ideal for a holiday meal or a weeknight dinner.
Ingredients
- 3 pounds Brussels sprouts
- 1/2 cup olive oil
- 1 cup sugar
- 3/4 cup balsamic vinegar
- 1 cup dried cranberries
- Salt and pepper to taste (optional)
Instructions
- Preheat the oven to 375°F.
- Trim the ends of the Brussels sprouts, remove any yellow outer leaves, and cut them in half.
- On two separate baking sheets, toss the Brussels sprouts with the olive oil. Roast for 25 to 30 minutes, until they are browned and tender.
- While the sprouts are roasting, combine the balsamic vinegar and sugar in a small saucepan. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer and reduce until it becomes very thick, like a syrup.
- Place the hot, roasted Brussels sprouts in a large serving bowl. Drizzle the balsamic reduction over the sprouts, then sprinkle with the dried cranberries. Toss everything to combine and serve immediately.
Notes
- This is a classic and easy side dish that pairs well with roasted meats, making it perfect for a holiday like Thanksgiving or Christmas.
- Making a balsamic reduction, or glaze, is a simple process of simmering the vinegar with sugar until it thickens. Be sure to watch it carefully to prevent it from burning.
- Roasting the Brussels sprouts at a high temperature is key to achieving a delicious, caramelized exterior and a tender interior.
What to Serve With Your Balsamic Brussels Sprouts
This beautiful and savory-sweet dish is a fantastic and incredibly versatile side dish. It is the perfect accompaniment to almost any fall or holiday main course.
- Holiday Roasts: It is an absolute must-have alongside a classic Roasted Turkey, a Glazed Ham, or a beautiful Prime Rib.
- Weeknight Dinners: It is also the perfect, elegant side for a simple roasted chicken or some pan-seared pork chops.
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Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive side dish, you can get a head start by preparing all your components in advance. The balsamic glaze can be made up to a week in advance and stored in the refrigerator, and the Brussels sprouts can be washed, trimmed, and halved up to 2 days in advance.
- Storage: Store any leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat the Brussels sprouts and bring back some of their original crispiness is in an air fryer at 375°F (190°C) for just 3-5 minutes. You can also place them on a baking sheet in a hot 400°F (200°C) oven for about 5-8 minutes.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to roasted Brussels sprouts that are sweet and nutty, not bitter?
The secret is caramelization! By roasting them in a hot oven until they have deep, dark brown, and crispy spots, you are caramelizing their natural sugars. This is the key that transforms their flavor from potentially bitter and “cabbage-y” to wonderfully sweet, deep, and nutty.
Q2: Can I make the balsamic glaze ahead of time?
Yes, absolutely! The balsamic glaze can be prepared up to a week in advance and stored in an airtight container or a jar in the refrigerator. You may need to gently warm it on the stovetop or in the microwave for a few seconds to loosen it up before you toss it with the hot sprouts
Q3: Can I use frozen Brussels sprouts for this recipe?
t is not recommended. Frozen Brussels sprouts contain a very high amount of moisture, and they will almost always steam in the oven instead of roasting, which will result in a much softer, soggier texture. Fresh Brussels sprouts are essential for a truly crispy result.
Q4: Can I add any other toppings to this dish?
Of course! This recipe is wonderfully versatile. For a different flavor profile, you can add about 1/2 to 1 cup of toasted, chopped pecans or walnuts, a crumble of salty feta or goat cheese, or a generous sprinkle of crispy, crumbled bacon to the finished dish.
Q5: Can I make this in an air fryer?
Yes, an air fryer is a fantastic way to make these! You will need to work in batches. Simply preheat your air fryer to 375°F (190°C) and cook the seasoned Brussels sprouts for about 15-20 minutes, shaking the basket a few times, until they are crispy and tender. Then, toss them with the prepared glaze and the cranberries.