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Roasted Brussels Sprouts with Cranberries

Roasted Brussels Sprouts with Cranberries

Crispy oven-roasted Brussels sprouts tossed with sweet-tart cranberries for an easy, beginner-friendly side dish. Perfect for weeknight dinners, holidays, and make-ahead meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds fresh Brussels sprouts
  • Olive oil
  • Salt and pepper to taste
  • ½ cup dried cranberries
  • 1 ½ cups red seedless grapes - halved
  • ½ cup crumbled feta cheese - plus more to taste
  • 1 cup pecans roughly chopped
  • ½ of a large lemon
  • Balsamic glaze - for drizzling store-bought (not balsamic vinegar)

Method
 

  1. Preheat the oven and prepare a baking sheet.
  2. Trim and halve the Brussels sprouts, then dry them well.
  3. Toss sprouts with olive oil, salt, pepper, and garlic until evenly coated.
  4. Arrange in a single layer, cut-side down, on the baking sheet.
  5. Roast until golden and crisp, flipping halfway through.
  6. Add cranberries during the final minutes of roasting and toss gently.
  7. Remove from the oven, adjust seasoning, and serve warm.

Notes

  • Add cranberries near the end to prevent burning.
  • For extra flavor, finish with a drizzle of balsamic vinegar or honey.
  • Best reheated in the oven or air fryer for crisp texture.