Name: Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 2 tablespoons extra-virgin olive oil; 1½ tablespoons balsamic vinegar; 2 teaspoons honey or maple syrup; ½ teaspoon sea salt; Freshly ground black pepper, to taste; ⅓ cup toasted pecan halves; 2 tablespoons dried cranberries or pomegranate arils; Fresh parsley leaves, for garnish

Jump to Recipe· 4.9 from 11 reviews

If you’re on the hunt for a side dish that’s bursting with flavor and a little bit fancy but ridiculously easy, you need to try my Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe. It’s that perfect mix of tangy balsamic, sweet cranberries, and the satisfying crunch of toasted pecans wrapped around caramelized, tender Brussels sprouts. Trust me, whether you’re fixing dinner for your family or looking to impress guests, this recipe is a total crowd-pleaser—and I absolutely love making it around the holidays or just whenever I want something bright and delicious on my plate.

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Why This Recipe Works

Balanced Flavors: The tangy balsamic vinegar perfectly complements the natural bitterness of Brussels sprouts, while the honey adds a touch of sweet warmth.
Texture Contrast: Toasted pecans add a crunchy nutty bite that contrasts beautifully with tender roasted sprouts and chewy cranberries.
Simple Yet Sophisticated: Minimal ingredients create complex flavors that feel fancy without a ton of fuss or time.
Versatile Side Dish: It pairs wonderfully with a variety of main courses, making it a go-to recipe for weeknights or special occasions.

Balsamic Roasted Brussels Sprouts with Pecans and Cranberries, Brussels Sprouts Side Dish, Holiday Brussels Sprouts Recipe, Easy Brussels Sprouts Recipe, Flavorful Brussels Sprouts - The image shows many roasted Brussels sprouts spread out on a metal tray. Each Brussels sprout is cut in half, with the inner layers showing a mix of light yellow and golden brown where they are roasted, and the outer leaves a deep green, some with a bit of crisp and char. The texture of the sprouts is slightly wrinkled and caramelized, revealing a tender inside and crispy edges. Small bits of seasoning and oil drops are visible on the tray, adding to the roasted appearance. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you combine fresh Brussels sprouts with the sweet and tangy notes of balsamic vinegar and honey, it creates an irresistible glaze that caramelizes beautifully in the oven. Then, tossing in crunchy toasted pecans and vibrant dried cranberries brings that extra dimension of flavor and texture that you won’t want to miss.

Brussels Sprouts: Choose firm, bright green sprouts without yellowing leaves; trimming and halving helps them cook evenly and get nicely caramelized.
Extra-Virgin Olive Oil: This coats the sprouts allowing for even roasting and adds a subtle fruity richness.
Balsamic Vinegar: The star of the glaze, it gives that rich tang which balances bitterness and sweetness in every bite.
Honey or Maple Syrup: Adds natural sweetness that caramelizes during roasting, enhancing flavor complexity.
Sea Salt and Black Pepper: The basics that elevate the dish—season generously to bring out all the nuanced flavors.
Toasted Pecan Halves: Their buttery crunch adds a satisfying texture contrast and nuttiness.
Dried Cranberries or Pomegranate Arils: These jewels brighten the dish with tartness and subtle sweetness.
Fresh Parsley Leaves: A fresh herbal note that adds color and a touch of brightness on the plate.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe is—you can really make it your own depending on what you have on hand or what your family prefers. Don’t be shy about swapping in ingredients or adding a personal twist.

Nut Variation: Once, I swapped pecans for toasted walnuts and the flavor was just as amazing—nutty but a bit earthier.
Sweetener Switch: Using maple syrup instead of honey gives a deeper, woodsy sweetness that’s perfect for fall vibes.
Spice It Up: Adding a pinch of red pepper flakes before roasting adds just the right kick if you like a little heat.
citrus Boost: A sprinkle of fresh lemon zest at the end brightens everything, making the dish feel fresh and vibrant.

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

Step 1: Prep Like a Pro

Start by preheating your oven to 425°F (that’s key for getting those crispy edges). While the oven warms, trim the Brussels sprouts by cutting off the stem ends and removing any yellow or loose outer leaves. Then, slice each sprout in half from top to bottom—this helps them cook evenly and develop that lovely caramelized surface. Pro tip: try to keep them roughly the same size for uniform roasting.

Step 2: Coat and Arrange

Pop the halved sprouts on a parchment-lined baking sheet, then drizzle with olive oil, balsamic vinegar, and honey or maple syrup. Sprinkle with the sea salt and freshly ground black pepper, then toss everything gently with your hands or a spatula. Arrange the sprouts cut side down, spaced out so they roast instead of steam. The spacing is the secret to getting those edges beautifully browned and crispy.

Step 3: Roast to Perfection

Roast for 20 to 30 minutes, giving them a gentle shake or stir halfway through to promote even browning. You want the sprouts tender inside but with edges that have that gorgeous golden crisp. Timing varies by sprout size—keep an eye after 20 minutes, and trust your sense of smell and sight for doneness. Once roasted, taste and add more salt or pepper as needed.

Step 4: Toss in the Finishing Touches

Transfer the roasted sprouts to a serving dish and sprinkle on the toasted pecan halves and dried cranberries. Gently toss everything together so those sweet-chewy and crunchy bits mingle with the sprouts without bruising the fruit or nuts. Finish with a handful of fresh parsley for a pop of color and freshness, then serve immediately.

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Pro Tips for Making Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe

Cut Side Down: Placing sprouts cut side down ensures maximum caramelization and keeps the inside tender and moist.
Toast Nuts Separately: Toast pecans in a dry skillet over medium heat for a few minutes before adding—they’ll be crunchier and more flavorful.
Don’t Overcrowd the Pan: Giving spaces between sprouts helps them roast rather than steam, which is crucial for that crispy edge everyone loves.
Adjust Sweetness After Roasting: If you want a little more tang or sweetness, drizzle extra balsamic or honey after roasting right before serving.

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

Garnishes

I like to finish this dish with a fresh sprinkle of flat-leaf parsley—it adds just the right fresh herbal note that lifts every bite. Sometimes, if I’m feeling fancy for the holidays, I’ll toss on a few extra pomegranate arils for a jewel-like pop and festive look. A light dusting of flaky sea salt right before serving also amps up the flavors wonderfully.

Side Dishes

This recipe pairs beautifully with roasted chicken, glazed ham, or even a hearty grain bowl. I often serve it alongside garlic roasted potatoes or creamy mashed cauliflower—it provides such a lovely contrast of textures and flavors when the Brussels sprouts have that bright acidity and sweet note from the cranberries and honey.

Creative Ways to Present

For a festive dinner, I like to serve the Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe in a warm rustic cast-iron skillet straight to the table. It keeps them hot and makes for a charming presentation. Another idea is layering the sprouts on a bed of creamy polenta with a drizzle of extra balsamic vinegar on top for a stunning fall-inspired dish.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply place them in an airtight container and refrigerate. I find they stay fresh and flavorful for up to 3 days, making them perfect for quick lunches or easy dinner sides midweek. Just try to add the pecans and cranberries only when serving again if you want them to stay crunchy and chewy rather than softened in the fridge.

Freezing

I don’t usually freeze this recipe because the texture of cranberries and toasted nuts can change once thawed, but if you want to, it’s best to freeze the roasted Brussels sprouts plain, then add the pecans and cranberries fresh when serving. Thaw gently overnight in the fridge before reheating.

Reheating

To bring leftover Brussels sprouts back to life, I recommend reheating them in a hot skillet over medium heat for just a few minutes rather than the microwave. This way, you’ll keep some of that crispiness on the edges instead of turning them mushy. Finish with a fresh sprinkle of nuts and cranberries for best results.

FAQs

Can I use frozen Brussels sprouts for this recipe?

You can, but I recommend thawing them completely and patting dry before roasting to avoid steaming rather than roasting. Frozen sprouts might not caramelize as nicely as fresh ones and may release extra moisture.
What can I substitute if I don’t have pecans or cranberries?

Walnuts, almonds, or even hazelnuts make fantastic nut substitutes, toasted like pecans. For the dried fruit element, raisins or chopped dried apricots work well, offering that sweet-tart balance.
Can I make this recipe vegan?

Absolutely! Just swap honey with maple syrup or agave nectar to keep it fully plant-based without sacrificing sweetness.
How do I avoid soggy Brussels sprouts?

Make sure the sprouts are dry before seasoning, don’t overcrowd the baking sheet, and roast at a high temperature so they caramelize instead of steam. Also, turning them midway helps even browning.

Final Thoughts

This Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe is one of those dishes that’s simple enough to whip up any time, yet it always feels like a special treat. I love how it brings just the right balance of sweet, tangy, nutty, and fresh all in one bite. Give it a go—you might just find this becomes your new go-to side for dinners, holidays, or whenever you want to brighten up your plate. And if you ever make a batch, drop me a line—I’d love to hear how you customized it to your taste!