Roasted Balsamic Brussel Sprouts with cranberries is a simple side dish recipe that both kids and adults love! They’re crispy and delicious. I get asked to make this dish every year for Thanksgiving and Christmas!
Brussels sprouts get a bit of a bad rap.
Let me preface this post by saying these balsamic roasted brussels sprouts are not your grandmother’s brussels sprouts. Those ones from back in the day that were boiled and slimy…
These beauties are roasted until nice a crunchy and then topped with tart cranberries and a sweet, balsamic reduction.
My favorite part is the little leaves that fall off and get super browned and crispy, they’re almost like little potato chips!
Plus, just look at how pretty this dish is. I promise it tastes as good as it looks. Give it a chance at your holiday table for Thanksgiving or Christmas. I have served it to kids and adults and everyone ends up loving this dish! If you can believe it or not, kids actually ask me to make this recipe over and over again.
Do you have to boil brussel sprouts before roasting?
- No! Just pop them into a hot oven and let them roast. They will become tender and delicious.
What’s the best way to cook brussels sprouts?
I like to roast them in a 400-degree oven. It takes about 25-30 minutes for them to get perfectly browned and crispy brussel sprouts. If you’re preparing other dishes in the oven at the same time, you can also roast them at different temperatures:
- 350-degree oven for 35 minutes.
- 375-degree oven for 30-35 minutes.
- 400-degree oven for 25-30 minutes.
- 425-degree oven for 25 minutes.
- 450-degree oven for 20-25 minutes.
How do you get crispy brussels sprouts?
Roasting them at a high temperature ensures that they are crispy. I prefer to roast them at 400-degrees or above based on the cooking chart above.
How do you make balsamic brussels sprouts?
To make the balsamic reduction that I use to coat these brussels sprouts, I reduce some balsamic vinegar with brown sugar. Bring 1 cup brown sugar and 3/4 cup balsamic vinegar to a boil and then let it reduce until it becomes thick and syrupy. This will take about 20 minutes. Be sure to keep an eye on it and don’t let it reduce too much, or it will become one solid mass, like hard candy.
Tips for making balsamic reduction brussel sprouts:
- DO NOT try to make the balsamic glaze ahead of time. Once reduced, it keeps getting thicker and thicker, eventually turning into a rock hard mass! (Don’t ask how I know this…)
- Line your baking sheets with parchment paper or tin foil for easy clean up.
- Want to switch things up? Try swapping out the cranberries for some crispy bacon.
Wine pairings for roasted brussel sprouts with balsamic reduction:
- A light Pinot Noir with bright acidity, cherry notes and earthy notes will compliment the flavors in these Brussels sprouts nicely.
What goes well with brussel sprouts?
These roasted brussels sprouts make a great side dish for holiday dinners like roasted turkey or Brown Sugar & Mustard Glazed Ham. Or, try serving them with these Pork Chops with Cherry Sauce, Easy Roasted Chicken, One Skillet Chicken with White Wine & Mustard Cream Sauce, or Red Wine Braised Beef Short Ribs.
More brussels sprouts recipes:
If you loved these crispy balsamic brussel sprouts I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
- 3 pounds Brussels sprouts
- 1/3 cup olive oil
- 1 cup brown sugar
- 3/4 cup balsamic vinegar
- 1 cup dried cranberries
- Preheat oven to 400 degrees.
- Cut off the brown ends of the Brussels sprouts and cut in half. Mix them in a bowl with the olive oil. Pour them on two baking sheets and roast for 25-30 minutes, until crisp on the outside and tender on the inside.
- Meanwhile, combine the balsamic vinegar and brown sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and simmer until glaze is thick and syrupy, about 20 minutes.
- Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with dried cranberries and serve immediately.
This recipe was originally published in 2016. It was updated in 2020 to add new information and photographs. The original recipe remains the same. Enjoy!
Watch me make these Roasted Brussels Sprouts with Balsamic on the news!