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Roasted Brussels Sprouts with Cranberries

 Roasted Brussels Sprouts with Cranberries
There‚Äôs 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
12 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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).
Nutritional Facts: 1/2 cup equals 94 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 185 mg sodium, 14 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.