When you think of Brussels sprouts, you might imagine a plain and simple side dish—but these Cranberry Pecan Brussels Sprouts with Balsamic are anything but boring. Roasted until caramelized and crispy, then tossed with tangy balsamic glaze, sweet dried cranberries, and crunchy toasted pecans, this dish hits every flavor note. It’s a perfect balance of sweet, tart, nutty, and savory, making it one of those unexpected holiday hits that people talk about long after the meal is over. Whether you're looking to freshen up your lineup of holiday vegetable side dishes or searching for something new to bring to your Christmas Eve gathering, this dish delivers festive flavor in every bite.
Cranberry Pecan Brussels Sprouts with Balsamic
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American
Baking sheet A large, rimmed sheet pan works best for even roasting.
Mixing bowl For tossing the Brussels sprouts with oil and seasoning.
Chef’s Knife To trim and halve the sprouts.
Cutting board A sturdy one for prepping the vegetables and nuts.
Spatula or tongs To flip and stir the sprouts mid-roast.
Small saucepan (if making homemade balsamic glaze) Combine balsamic vinegar and a sweetener like honey or brown sugar and reduce over heat.
- 1½ pounds Brussels sprouts trimmed and halved (or quartered if large)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- ½ cup dried cranberries
- ½ cup pecan halves roughly chopped
- 2 tablespoons balsamic glaze store-bought or homemade
- 1 teaspoon Dijon mustard optional, for added depth
- 1 tablespoon maple syrup optional, for extra sweetness
- Zest of 1 orange optional but adds brightness
Preheat and prep
Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper for easy cleanup. Trim the stems from the Brussels sprouts and slice them in half. If you have especially large ones, quarter them for even cooking.
Season and roast
In a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated. Spread them cut side down on the prepared baking sheet. This helps them caramelize beautifully. Roast in the oven for 20–25 minutes, flipping halfway through, until the edges are crisp and golden brown.
Toast the pecans
While the sprouts are roasting, toast your pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Be careful not to burn them—they toast quickly.
Assemble the dish
Once the Brussels sprouts are tender and caramelized, transfer them back to the mixing bowl. Add the toasted pecans, dried cranberries, and orange zest (if using).
Dress it up
Drizzle the balsamic glaze over the warm sprouts. If you're using Dijon mustard and maple syrup, whisk them into the glaze before pouring. Toss everything together until evenly coated.
Serve and enjoy
Transfer the sprouts to a serving platter. Serve warm or at room temperature. The mix of textures and flavors makes it an irresistible addition to any spread.
Pairings
This dish is wonderfully versatile and fits in well with both traditional and modern Christmas dinner recipes sides. Here are a few ways to pair it:
- With roasted meats: The tartness from the cranberries and balsamic cuts through the richness of roasted turkey, glazed ham, or prime rib.
- With creamy sides: Pair alongside mashed potatoes or scalloped potatoes for a balanced plate of flavors and textures.
- With grain-based salads: This dish also complements farro or quinoa salads for those looking for lighter holiday fare.
- As a vegetarian option: This is a stand-out choice for vegetarians at the table, especially when paired with stuffed squash or mushroom Wellington.
Whether you're putting together a list of best Christmas side dishes or need reliable Christmas eve side dishes that wow, these Brussels sprouts slide in effortlessly.
FAQs
1. Can I use frozen Brussels sprouts?
Fresh is best for this recipe, especially to achieve that crispy caramelized texture. Frozen sprouts tend to release water and become soggy during roasting. If you must use frozen, thaw and pat them dry thoroughly before roasting.
2. Can I use raw pecans instead of toasted?
Toasting the pecans enhances their flavor and brings out their natural oils. If you're in a hurry, raw pecans will still work, but you’ll miss out on that extra layer of nutty depth.
3. What type of balsamic glaze should I use?
A thick, syrupy balsamic glaze (store-bought or homemade) works best. Avoid thin vinegar as it won’t coat the sprouts properly. Some glazes come infused with fig or berry notes, which can pair beautifully with the cranberries.
4. Can I make this ahead of time?
Yes, this dish can be made a few hours ahead and served at room temperature. Reheating is possible, but the Brussels sprouts will lose a bit of their crispiness. For best results, reheat in a 375°F oven for 5–7 minutes rather than the microwave.
5. Are there other nuts I can use instead of pecans?
Absolutely. Walnuts, almonds, or even hazelnuts can work well. Pecans are traditional and especially festive, but feel free to use what you have on hand.
