Brussels sprouts have come a long way from the soggy side dish of our childhood nightmares. When roasted just right, they turn beautifully crispy on the edges, tender in the middle, and completely irresistible—especially when you toss them with toasted pecans and sweet-tart cranberries. This is hands down one of the best brussel sprout recipe to grace your dinner table, whether it’s for a holiday spread or a cozy weeknight sheet pan dinners. If you’re wondering how to make brussel sprouts that don’t taste bitter or bland, this dish is the answer. With a perfect blend of savory and sweet, it earns a top spot in the world of vegetable side dishes.
Oven-Baked Brussels Sprouts with Pecans and Cranberries
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American, Western
Sheet pan A rimmed sheet pan is essential for roasting. If you don’t have one, a large baking dish can work, but a sheet pan ensures even crisping.
Mixing bowl For tossing the Brussels sprouts with oil and seasoning.
Spatula or tongs For flipping the sprouts halfway through.
Parchment paper (optional) Helps with easy cleanup and prevents sticking.
- 1½ pounds fresh Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ cup chopped pecans
- ½ cup dried cranberries
- 1 tablespoon maple syrup optional, for extra sweetness
- Zest of 1 lemon optional, for brightness
Preheat your oven to 400°F (204°C)
This is the sweet spot for roasting brussel sprouts in oven—hot enough to get crispy edges without burning the outsides too quickly.
Prep the sprouts
Trim the ends and remove any outer leaves that look yellow or wilted. Slice each sprout in half lengthwise.
Toss it all together
In a large mixing bowl, combine the Brussels sprouts with olive oil, salt, pepper, and garlic powder. Spread them out in a single layer on a sheet pan, cut side down—this helps you get that signature crispy brussel sprouts oven texture.
Bake for 20 minutes
Don’t crowd the pan or they’ll steam instead of roast. Flip them halfway through to ensure even browning.
Add the crunch and sweetness
After 20 minutes, sprinkle the chopped pecans and cranberries over the sprouts. Return to the oven for 5 more minutes. The nuts will toast slightly, and the cranberries will plump up.
Optional finishing touch
Drizzle with a bit of maple syrup or a sprinkle of lemon zest right before serving for added complexity.
Perfect Pairings
This dish shines next to roasted meats like turkey, pork tenderloin, or glazed ham, making it an excellent addition to holiday meals. For a vegetarian pairing, try serving it with a hearty lentil loaf or a creamy mushroom risotto. A crisp white wine like Sauvignon Blanc or a slightly sweet Riesling also complements the earthy and tart flavors beautifully.
FAQs
1. What type of Brussels sprouts work best?
Fresh, firm Brussels sprouts are ideal. Avoid ones with yellowing leaves or soft spots. Frozen Brussels sprouts can be used in a pinch, but they tend to steam more than roast, which can impact the crispiness.
2. Can I use different nuts or fruits?
Absolutely. Walnuts or slivered almonds are great substitutes for pecans. Swap cranberries with dried cherries or chopped dates for a different twist.
3. How to cook brussel sprouts in oven without burning them?
Keep the temperature at 400°F and don’t skip flipping them halfway through. Also, placing them cut-side down on the sheet pan helps develop that lovely golden-brown caramelization without charring.
4. Is this recipe part of a sheet pan dinner?
While this dish is a vegetable side, you can turn it into a full sheet pan dinner by adding seasoned chicken thighs or sausage links to the same pan (just make sure cooking times align).
5. How do I reheat leftovers?
Pop them back in the oven at 350°F for 10 minutes to re-crisp. Avoid the microwave if you want to preserve the crunch.
