Roasted Brussels Sprouts with Cranberries Recipe
Roasted Brussels Sprouts with Cranberries Recipe photo by Taste of Home

Roasted Brussels Sprouts with Cranberries Recipe

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There’s nothing to this recipe, the preparation and cooking are so quick. I throw in dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end...even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, NY
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 3 pounds fresh Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup dried cranberries

Nutritional Facts

1/2 cup: 94 calories, 4g fat (1g saturated fat), 0mg cholesterol, 185mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 4g protein Diabetic Exchanges:1 vegetable, 1 fat


  1. Preheat oven to 425°. Divide Brussels sprouts between two greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring occasionally. Transfer to a large bowl; stir in cranberries. Yield: 12 servings (1/2 cup each).
Originally published as Roasted Brussels Sprouts with Cranberries in Taste of Home November 2013

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Reviewed Jan. 11, 2016

"I love sprouts, but these needed to be in the oven a good bit longer than the recipe states."

Reviewed Sep. 1, 2015

"Loved the recipe, good balance of flavors, will be making this for our Thanksgiving buffet this year. Thanks"

Reviewed Jan. 8, 2015

"the added dried cranberries did not go well with the texture of the sprouts"

Reviewed Dec. 29, 2014

"Loved this! Try adding some garlic during roasting for a twist"

Reviewed Nov. 29, 2013

"This is a great way to eat Brussels sprouts."

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