Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts


  • 3 pounds fresh Brussels sprouts, rough ends trimmed and halved pole to pole
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 to 2 cups dried cranberries
  • 1/2 to 1 cup roughly chopped walnuts, toasted
  • 1 cup balsamic vinegar
  • 1/2 cup sugar or honey


Preheat oven to 400°F.

On a large, heavy sheet tray, add Brussels sprouts, olive oil, salt, and garlic powder. Turn all the Brussels sprouts, cut side down. Roast 25 to 30 minutes, turning Brussels sprouts over about halfway through when the cut side is browned.

As the sprouts roast:

Toast the almonds. Add to a skillet and cook over a low heat until lightly browned.

Make the glaze: In a small saucepan, combine vinegar and sugar or honey; bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered several minutes until syrupy, stirring occasionally.

To serve, place Brussels sprouts in a serving dish. Sprinkle with cranberries and walnuts. Drizzle with glaze and toss to coat. Transfer to serving dish.


  • This recipe can easily be cut back; count on one pound to serve 4 people.
  • For every day feel free to use the lower amount of cranberries and walnuts; for a special occasion, go all ou
  • To make ahead, roast Brussels sprouts, reheat before serving and then toss with cranberries and walnuts and drizzle with the rewarmed glaze.

Keywords: Appetizer, Brussels Sprouts, cranberries, dried cranberries, Dried Fruit, Fruit, hearty sides, nuts, Side, Vinegar, walnuts

%d bloggers like this: