Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe

If you’re after a side dish that feels both fancy and fantastically simple, you’re gonna love this Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe. Trust me, it’s one of those recipes that looks like you spent hours but actually comes together in no time—and the flavor? Oh, it’s next-level delicious. Roasting unlocks that deep caramel sweetness in Brussels sprouts, and when you hit them with tangy balsamic, crunchy pecans, and tart cranberries, that combo just sings. Stick with me, and I’ll show you how to nail it every time.

this …

Ingredients & Why They Work

The ingredients in this Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe come together in harmony, creating a dish that’s sweet, tangy, crunchy, and comforting all at once. When shopping, look for firm, bright Brussels sprouts without blemishes for the best roast. Toast your pecans fresh for an aromatic boost, and dried cranberries add that perfect pop of tartness.

• Brussels sprouts: Choose small to medium-sized for even roasting and sweeter flavor.
• Extra-virgin olive oil: Use a good-quality oil—it helps create that golden, crispy exterior.
• Balsamic vinegar: Adds a rich tang that pairs beautifully with the natural sweetness of sprouts.
• Honey or maple syrup: A touch of sweetness to caramelize and balance the balsamic’s acidity.
• Sea salt: Enhances all the flavors without overpowering.
• Freshly ground black pepper: Provides a subtle kick and depth.
• Toasted pecan halves: Adds crunch and a buttery note—toast them lightly to bring out their flavor.
• Dried cranberries or pomegranate arils: Their tart and chewy bite brightens the dish.
• Fresh parsley leaves: For garnish and a fresh herbal finish.

Tweak to Your Taste

This recipe is a flexible superstar. I often swap honey for maple syrup when I want a richer, woodsy sweetness, or switch pecans for walnuts depending on what’s in my pantry. Don’t hesitate to make it your own—once you get the core method down, it’s so easy to customize.

• Variation: I sometimes toss in a pinch of red pepper flakes for a little heat, which adds a lovely surprise zing.
• Dietary: For a vegan version, just use maple syrup—and make sure your balsamic vinegar is vegan-friendly.
• Seasonal: Swap dried cranberries for dried cherries or fresh pomegranate arils in winter for an elegant touch.

Step-by-Step: How I Make Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe

Step 1: Prep and Season Your Brussels Sprouts

After trimming and halving your Brussels sprouts—a crucial step for even roasting—place them cut side down on a parchment-lined baking sheet. Drizzle with olive oil, balsamic vinegar, and honey. Sprinkle with sea salt and freshly ground black pepper, then toss gently to coat every piece. Spreading them out in a single layer with enough space between each sprout ensures they roast instead of steam, getting those gorgeous caramelized edges.

Step 2: Roast Until Tender and Golden

Slide your pan into a preheated 425°F oven and roast for 20 to 30 minutes. I usually start checking at 20 minutes — you’ll want tender centers and crispy, golden-brown edges. The size of your sprouts affects roasting time, so keep an eye on them to avoid burning. Don’t rush this step; the slow caramelization is what brings out the deep, nutty flavors.

Step 3: Toss with Pecans, Cranberries, and Garnish

Once they’re out of the oven, transfer the Brussels sprouts to a serving dish. Toss gently but thoroughly with toasted pecan halves and dried cranberries (or fresh pomegranate arils if you want to be fancy!). A sprinkle of fresh parsley ties it all together with a bright, herbal note. Serve immediately to enjoy that perfect mix of warm, sweet, tart, and crunchy.

How to Serve Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley because it adds a pop of color and a fresh, slightly peppery note that cuts through the richness. Sometimes I add a little shaved Parmesan for a savory twist, but fresh herbs are my go-to to keep it light and vibrant.

Side Dishes

This recipe pairs beautifully with roasted chicken, pork tenderloin, or even a simple grilled salmon. I’ve also served it alongside creamy mashed potatoes or a hearty quinoa salad for a cozy, balanced meal. It’s that versatile side that goes well with so many mains.

Creative Ways to Present

For holiday dinners or special occasions, I like to pile these Brussels sprouts on a festive platter and scatter a few extra pecans, cranberries, and fresh herbs around for a pretty presentation. A drizzle of extra balsamic glaze just before serving amps up flavor and looks gorgeous, too.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last well for up to 3 days. The flavors meld even more overnight, but the crunch on the pecans softens a bit—still delicious, just a different texture.

Freezing

Freezing roasted Brussels sprouts isn’t my favorite because they can get mushy on thawing. But if you do want to freeze, toss them with the nuts and berries after thawing, not before. That way you keep textures intact.

Reheating

The best way I’ve found to reheat leftovers is in a hot oven or toaster oven at 375°F for 8-10 minutes. This helps restore some crispiness without drying them out the way microwaving tends to do.

FAQs

Final Thoughts

This Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe has become one of my all-time favorites to bring to gatherings or whip up on a busy weeknight. It’s the kind of dish that somehow feels comforting and a little fancy, all at once. I hope you’ll give it a try, because once you taste those crispy, sweet, tangy sprouts with crunchy pecans and bright cranberries, you’ll be hooked—just like me. Happy roasting!

Print