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3.71 from 51 votes

Cranberry Roasted Brussel Sprouts

A perfect Thanksgiving and Christmas side dish
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Keyword: brusel sprouts
Servings: 6 people
Calories: 170kcal
Author: halfbakedharvest



  • Preheat oven to 400 degrees F.
  • Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil, salt and pepper.
  • Pour them on a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
  • Well the brussel sprout roast make the glaze. Heat oil in a large saucepan over medium heat. Add shallots and sauté 6 minutes. Add Balsamic Vinegar. Increase heat to high and bring to a boil. Boil 5-8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in cranberries, honey and thyme.
  • Reduce heat and cook 6 minutes, until cranberries start to break down. Add the broth and bring to a boil. Reduce heat and simmer 15 minutes, until thick. Add the mixture to a blender with the mustard and purée mixture in a blender until smooth.
  • Pour the glaze over the roasted brussels sprouts and return to the oven for anther 10-15 minutes or until glaze has clung and coated the brussel sprouts.


Serving: 6g | Calories: 170kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 493mg | Fiber: 4g | Sugar: 9g | Vitamin A: 855IU | Vitamin C: 98.5mg | Calcium: 53mg | Iron: 2mg