If you are looking to brighten up your Thanksgiving table, this Roasted Brussels Sprouts with Cranberries is for you! It has beautiful colors that pop along with amazing texture.
The sprouts are roasted until crisp tender, and the dried cranberries, fresh grapes, feta cheese, and pecans add layers of flavor and texture.
Drizzle with balsamic glaze for that extra touch of tanginess and sweetness. It only takes 30 minutes to make and is prep-ahead friendly.
A beautiful Thanksgiving table isn’t complete without a vibrant seasonal side dish. This roasted Brussels sprouts with cranberries dish is beautiful and full of warm fall colors, just like my Brussels Sprouts with Butternut Squash.
The roasted tender and crisp Brussels sprouts pair so well with the contrasting sweetness of the dried cranberries and fresh red grapes. The savory feta cheese, crunch from the pecans, and a little tanginess from the balsamic glaze lend to a wonderful side dish. Talk about flavor!
The best part is that you don’t need any sort of dressing. You just need a few drizzles of olive oil, fresh lemon juice, and store-bought balsamic glaze.
If you are looking for more recipes using Brussels sprouts, check out these Cheesy Brussels Sprouts Gratin, Balsamic Glazed Brussels Sprouts or this beautiful Warm Brussels Sprouts Salad.
I also really like this super easy Sautéed Brussels Sprouts with Bacon!
Why we love making Brussels sprouts with cranberries:
- Easy to make: This roasted Brussels sprouts with cranberries dish takes only 30 minutes to make, and can be served warm or cold.
- Amazing flavors: This side dish is savory, sweet and tangy all in one bite.
- Perfect side dish: Cranberries are such a fun seasonal fruit that is great to enjoy during the holidays or any day of the week.
- Festive: The colors in the dish truly pop this time of year!
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Ingredient Notes
I love using seasonal ingredients to make this easy Brussels sprouts with cranberries side dish. As always, quantities are listed in the recipe card down below, but here are a few notes that I hope are helpful when picking up your ingredients!
- Brussels sprouts: Use fresh. Ends trimmed, outer leaves removed, and then halved from top to bottom. Do not use frozen or canned.
- Olive oil: Use high-quality olive oil.
- Dried cranberries: Adds sweetness and pops of red throughout the dish.
- Red seedless grapes: Helps to add a refreshing texture and fresh sweetness.
- Feta cheese: For that savory flavor contrast to the sweetness of the other ingredients.
- Pecans: Chopped pecans give a little crunch.
- Lemon: Just a hint of citrus flavoring with the fresh lemon juice.
- Balsamic glaze: Store-bought is perfectly fine and very convenient. Please note that this is the glaze, not the vinegar.
- Salt pepper to taste
Step-by-Step Tutorial
This is such an easy side dish to make. It will be done in just 30 minutes. Let me show you how, along with a few simple tips!
Step 1 | Roast Brussels sprouts
Preheat oven to 450 degrees F. On a large sheet pan, toss the halved Brussels sprouts with a few generous drizzles of olive oil and season with salt and pepper. Arrange them flat side down. Do not overcrowd.
Roast for 15 to 18 minutes. By roasting at a high temperature flat side down, this ensures they will be crisp tender and not mushy, with a perfectly golden brown surface.
Step 2 | Assemble
In a large bowl, combine the roasted sprouts with the dried cranberries, red grapes, crumbled feta, and chopped pecans.
Toss with freshly squeezed lemon juice and olive oil. Season with salt and pepper to taste. Then, toss everything until all is combined.
Step 3 | Drizzle with glaze and serve
Drizzle with balsamic glaze over top. Serve warm or cold, and enjoy this beautiful platter of roasted brussels sprouts and cranberries for the holidays!
How to Cut Brussels Sprouts
Prepping Brussels sprouts is a very simple and easy task. It only takes a few minutes and you will have delicious sprouts ready to cook.
Wash and dry your Brussels sprouts first. Then, trim the end of the stem. Remove the yellow or damaged outer leaves, and finally cut in half lengthwise (from top to bottom).
Prep-Ahead Tips
I’d highly recommend serving this salad fresh to preserve the crunch and texture, but you can prep all the ingredients in advance. That way, it should only take you a few minutes to assemble.
- Prep the sprouts (trimming and slicing) and store until ready to roast later.
- Alternatively, roast and then refrigerate in an airtight container for up to 2 days (they may get a bit soggy though).
- Chop the rest of the ingredients, such as the grapes and pecans.
- When ready to serve, assemble the salad as directed and drizzle with balsamic glaze.
Pairing and Serving Ideas
I love serving these Brussels sprouts with cranberries for Thanksgiving, or any time during the fall. This year, here’s what I will be serving along with this dish.
Our Favorite Thanksgiving Sides
- Honey Butter Skillet Corn: Very creamy and made in just 15 minutes!
- Orange Honey Glazed Carrots: This one is PACKED with flavor.
- Spinach Mashed Potatoes: A favorite at my house!
- Cornbread Stuffing: Can’t miss stuffing for Thanksgiving!
More Fall Side Dish Ideas
Recipe FAQs
I wouldn’t recommend it. Use dried cranberries. Fresh cranberries are very tart and need to be cooked.
Fresh Brussels sprouts are the best to use for roasting. I don’t recommend using frozen or canned.
By roasting at the higher temperature for just 15 minutes, this prevents them from getting mushy and instead will be crisp tender, with a golden brown bottom.
Yes! In a large skillet, drizzle some olive oil over medium heat. Place the sprouts flat side down, and cook undisturbed for 6-8 minutes. Once they are caramelized, give them a toss. Then add 2 to 3 tablespoons of water to create steam, and cook for another 6-8 minutes.
Tips for Success
- Roast the Brussels sprouts at high temperature (450F) flat side down for just 16-18 minutes. This will create a nice golden brown crust, while keeping them crisp tender and not mushy.
- There is no need to flip the sprouts while they roast, but feel free to take a peek to make sure they are not burning.
- Avoid overcrowding the sheet pan. The sprouts should be arranged in a single layer for roasting. Use multiple pans if needed.
- Use store-bought balsamic glaze. This is not the same as balsamic vinegar. In my opinion, a store-bought works perfectly and is way more convenient.
- Serve either warm or cold!
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Roasted Brussels Sprouts with Cranberries
Equipment
Ingredients
- 1.5 pounds fresh Brussels sprouts
- Olive oil
- Salt and pepper to taste
- ½ cup dried cranberries
- 1 ½ cups red seedless grapes - halved
- ½ cup crumbled feta cheese - plus more to taste
- 1 cup pecans, roughly chopped
- ½ of a large lemon
- Balsamic glaze - for drizzling, store-bought (not balsamic vinegar)
Instructions
- Preheat oven to 450 degrees F.
- Prep the Brussels sprouts: Trim the bottom stalks, remove the outer leaves (especially if damaged), and cut in half lengthwise from top to bottom.
- On a large sheet pan, toss brussels sprouts with a few generous drizzles of olive oil, salt and pepper to taste. Arrange in a single layer flat side down. If needed, use 2 sheet pans, do not overcrowd the pan.
- Roast the brussels sprouts for 15 to 18 minutes. There is no need to flip them, but feel free to take a quick peek to make sure they are not burning. Roasting at high temp will get you a really nice golden brown crust, while keeping them crisp tender and not mushy.
- In a large serving bowl, arrange the roasted Brussels sprouts with the dried cranberries, fresh grapes, crumbled feta cheese, and chopped pecans.
- Squeeze the lemon and a few more drizzles of olive oil. Season with salt and pepper to taste. Then, toss everything to combine.
- Serve with a few drizzles of balsamic glaze. Serve warm or cold. Enjoy!
Notes
- Use a balsamic glaze, not the vinegar. Store-bought works great.
- Prep-ahead: Prep the Brussels sprouts (trim and cut in half) to roast later. Or roast the day before and keep refrigerated (but may not stay crisp tender). Chop the other ingredients as well.
- You can serve warm or cold. I like it slightly warm.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheat in the microwave oven for a few seconds, or serve cold.
- Cheese: Instead of feta, use shredded parmesan or goat cheese.
- Add crispy pancetta or chopped bacon bits!
- Aromatics: Caramelized onions or shallots.
- Nuts: Toasted walnuts or almonds can be used instead.
- Add in some cubed sweet potatoes or butternut squash.
Angela Keith says
So glad I tried this prior to holiday meal. Personally I thought this was horrible. The flavors so not blend well, the feta added is just weird. Cannot even recommend changes, not sure anything would help this combo. Will definitely not make this again. Whole thing went in the trash bin.
Tania says
Sorry you didn’t like it, Angela.
Carol Johnson Parr says
Roasted Brussels Sprouts Salad with Cranberries
Is there suppose to be vinegar in the dressing? If yes how much vinegar, it is not listed on the ingredients.
Thank you
Tania says
Hi Carol, I used fresh lemon juice instead of vinegar. It adds brightness and freshness to the dressing.
Brenda says
I’ll try anything with roasted brussel sprouts. My entire family loved this! The crunch of the grapes works well with this recipe and the flavors blend perfectly. No alterations needed for this recipe. I’ll definitely be making this many more times!
Tania says
Thank you, Brenda! Glad to hear!
Tomas Ruiz says
I am a sucker for brussels sprouts and your recipe caught my attention immediately. I prepared this dish exactly as published and presented it at a small party and it was A hit. Thanks!
Tania says
So glad to hear, Tomas! Thank you so much for your kind words 🙂
Christie says
This doubles as a hearty side salad or an entree salad topped with some rotisserie chicken or left over turkey. Looks so delicious.
Tania says
Yes, definitely! Thank you 🙂
Chelsey says
What a lovely, colorful salad! Roasted brussels sprouts are also my favorite:) I love that you added grapes to this dish, what a great idea!
Tania says
Thank you, Chelsey! Roasted brussels sprouts are my favorite too, and grapes just made this salad really tasty and fresh! 🙂
Sue Lau says
This looks so tasty! I love the grapes and blue cheese combination in there!
Tania says
yes, perfect for the season!
Cindy says
My kind of salad!
Tania says
same!! 🙂
Wendy Klik says
Perfect classic flavor combination.
Tania says
yes, definitely!
Caroline says
Looks like a tasty and colorful combination!
Tania says
we really loved it!