Roasted Balsamic Brussel Sprouts With Cranberries
These delicious roasted balsamic Brussels sprouts are crispy and caramelized on the outside, and tender on the inside. Their addictive sweet and tangy flavor combines with the savory of the Parmesan cheese for an irresistible side dish perfect for any meal and ideal for special meals too!
I am convinced I have that gene that makes certain foods seem very bitter to me – and Brussels sprouts definitely fell into that category. So it’s probably no surprise that I was never a big fan of eating Brussels sprouts.
However, that changed after I tasted that sweet caramelized yumminess of roasted Brussel sprouts. Roasting them drastically reduces that bitter flavor and lets all their goodness shine!
And if you want to try a variation on your classic roasted Brussels sprouts recipe, dress them up a little with a drizzle of balsamic vinegar and honey, then top with Parmesan cheese for a restaurant-quality dish.
Balsamic vinegar makes anything it touches taste amazing. No Brussels sprouts hater can remain a hater with this recipe!
These roasted Parmesan-balsamic Brussels sprouts make a perfect side dish for any meal, and they are an easy crowd-pleaser for holidays!
Ingredients
Here’s what you’ll need to make this delicious balsamic Brussels sprouts recipe. NOTE: for all the recipe details, please check out the handy printable recipe card at the bottom of the post!
- Brussels sprouts – trimmed and halved.
- Olive oil – Adds great flavor and helps the sprouts brown as they bake.
- Balsamic vinegar – The star of the recipe – delivers mouthwatering tangy flavor.
- Honey – Helps the vinegar caramelize into a gorgeous balsamic glaze and helps balance the bitterness of the sprouts.
- Walnuts – Including halves or pieces adds great crunch and texture to the dish.
- Dried cranberries – Sweet and colorful accent for the recipe.
- Shredded parmesan – Adds a nice savory and nutty flavor to balance the dish.
- And salt and pepper – Bring everything together and enhance all the flavors!
How To Make Roasted Balsamic Brussel Sprouts
Just follow these simple step-by-step instructions!
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prep the sprouts – Chop the Brussels sprouts in half, trim off the ends, and remove any loose leaves.
- Place the Brussels sprouts (cut side down) in a single layer on the baking sheet – and drizzle with olive oil, balsamic, and honey. Sprinkle with the salt and pepper.
- Roast on a sheet pan for 20 to 30 minutes (until tender and golden brown around the edges).
- Garnish and serve – Transfer to a serving dish and gently toss with the walnuts and cranberries. Garnish with shredded parmesan cheese and serve.
How To Pick Great Brussels Sprouts
Not all sprouts are created the same. For the best results, pick the best Brussels sprouts by looking for:
- Firm, bright green heads with tightly packed leaves.
- Similar size so they cook evenly.
- Choose your size. Smaller = sweeter, Larger = better for browning without burning.
When are Brussels sprouts in season?
You can find Brussels sprouts all year long, but they grow best in cooler temperatures. For ideal flavor, buy them during late fall to early winter. That’s why they make such great holiday side dishes!
You’ll know they’re done cooking when you can easily pierce them with the tines of a fork.
Variations To Try
Want to change things up? Here are some delicious ideas:
- Sprinkle some crispy bacon pieces on top (or toss into the dish).
- Toss the roasted sprouts with a little minced garlic.
- Swap out the walnuts for toasted pecan pieces.
- Drizzle with a little warmed-up fig preserves.
- Sprinkle them with fresh herbs like rosemary or thyme instead of parsley.
- Replace the honey with maple syrup!
Alternative Cooking Method: The Air Fryer!
If you prefer to make your balsamic Brussel sprouts in the air fryer, roast them at 365°F for about 20 minutes until tender.
How To Serve Balsamic Brussel Sprouts
You can enjoy this delicious side dish with nearly any other dish. Here are some ideas:
Protein/Main Dish:
- Baked Honey Mustard Chicken Thighs
- Chicken Bacon Ranch Flatbread
- Homemade Crispy Baked Chicken Tenders
- Cheesecake Factory Chicken Bellagio
Vegetable Dishes:
Other Appetizers And Sides:
- Easy Cranberry Meatballs
- Cranberry Brie Bites
- Wild Rice Pilaf With Cranberries and Pecans
- Cauliflower Stuffing Casserole
- Creamy Pumpkin Risotto
- Southern Sweet Potato Casserole
- Easy Scalloped Potatoes (2 Ways)
Balsamic Roasted Brussel Sprouts Storage Info
Sprouts prefer cool temps, so I recommend storing them in the fridge until you’re ready to prepare them.
Make Ahead
I personally think they taste the best when they are fresh, but you definitely can make them ahead of time and heat them up to serve.
Leftovers
Store any leftovers in an airtight container in the fridge for up to 5 days. If you have leftovers, I recommend popping them in the oven at 350°F or the air fryer at 335°F for 5-10 minutes, until heated through, to crisp them up!
Pin For Later!
Ingredients
Method
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Chop the Brussels sprouts in half.
- Place the Brussels sprouts on the baking sheet and drizzle with the olive oil, balsamic, and honey. Sprinkle with the salt and pepper and toss to coat.
- Arrange the Brussels sprouts (cut side down) in a single layer, leaving a little space around each one.
- Roast for 20 to 30 minutes, or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
- Transfer to a serving dish and gently toss with the walnuts and cranberries. Garnish with shredded parmesan cheese and serve.
