Looking for a holiday side dish that’s festive, flavorful, and incredibly easy to make? These Balsamic Roasted Brussels Sprouts with Cranberries & Pecans are a holiday showstopper. The crispy, caramelized sprouts pair beautifully with the sweetness of dried cranberries, the crunch of toasted pecans, and a drizzle of tangy balsamic glaze. It’s a perfect blend of savory and sweet that complements any Thanksgiving or Christmas feast.

This recipe takes simple ingredients and transforms them into something truly special. It’s vegetarian, gluten-free, and can be made vegan-friendly in minutes. Whether you’re planning a big family dinner or a cozy night in, this side dish will make everyone at the table fall in love with Brussels sprouts!

Why You’ll Love It

Festive and colorful: Cranberries and pecans make it look like Christmas on a plate!
Simple ingredients, big flavor: All you need are a few pantry staples.
Crispy perfection: Roasted until golden brown with tender centers.
Make-ahead friendly: Roast ahead and glaze before serving.
Healthy & delicious: Naturally gluten-free, vegetarian, and full of fiber.

Time Needed

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

1½ lbs Brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup balsamic vinegar
1 tablespoon maple syrup or honey (optional)
½ cup dried cranberries
½ cup toasted pecans, chopped
Optional: ¼ cup crumbled goat cheese or feta

Step-by-Step Instructions

Preheat the Oven Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Prepare the Brussels Sprouts Toss the halved Brussels sprouts in olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
Roast Until Crispy Roast for 20–25 minutes, shaking the pan halfway through, until the sprouts are golden and slightly caramelized.
Make the Balsamic Glaze In a small saucepan, simmer balsamic vinegar over medium heat for 5–7 minutes until slightly thickened. Stir in maple syrup or honey for sweetness, if desired.
Combine and Serve Transfer roasted sprouts to a serving bowl. Add cranberries and pecans, drizzle with the balsamic glaze, and toss gently. Garnish with goat cheese or feta if desired.

Chef Emma’s Tips

For extra crispiness, roast the sprouts cut side down on the pan.
Add a sprinkle of red pepper flakes for a sweet-heat kick.
Use aged balsamic vinegar for deeper, richer flavor.
Make it vegan by skipping cheese and using maple syrup instead of honey.
This dish is delicious warm or at room temperature—great for potlucks!

Nutrition Info (Per Serving)

Calories: 220
Carbohydrates: 20g
Protein: 3g
Fat: 15g
Fiber: 5g
Sugar: 12g
Sodium: 250mg

Serving Ideas

Serve alongside roast turkey or baked ham for the holidays.
Pair with mashed potatoes or wild rice pilaf for a full vegetarian meal.
Add a drizzle of extra balsamic glaze right before serving for shine and flavor.

Make-Ahead & Storage

Roast sprouts up to 1 day in advance and reheat in the oven before adding glaze.
Store leftovers in an airtight container for up to 3 days.
Reheat in a skillet for best texture—avoid the microwave to keep them crisp!

Final Thoughts

These Balsamic Roasted Brussels Sprouts with Cranberries & Pecans are the ultimate holiday side dish—crispy, sweet, and savory in every bite. Simple to make but elegant enough for any festive dinner. Save this recipe to your Fall Favorites board so you can enjoy it all season long!