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Roasted Brussels Sprouts with Cranberries

There’s nothing to this recipe—the preparation and cooking are so quick. I sprinkle in a few 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, New York
  • 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


  • Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.
Nutrition Facts
1/2 cup: 94 calories, 4g fat (1g saturated fat), 0 cholesterol, 185mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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  • PrplMonky5
    Feb 29, 2020

    This wasn't our favorite brussels sprouts recipe. At the temperature stated, it needed to cook for the full 25 minutes, and by that time they were burnt. The dried cranberries basically just sat at the bottom of the bowl, there was no oil or anything to adhere them to the sprouts.

  • cbenne12
    Jan 11, 2016

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

  • Kathy H
    Sep 1, 2015

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

  • TheChristmasLady
    Jan 8, 2015

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

  • kerrizims
    Dec 29, 2014

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

  • katiesnewlife
    Nov 29, 2013

    This is a great way to eat Brussels sprouts.

  • CatMurphy
    Nov 3, 2013

    This is a great way to cook brussels sprouts. I like the balance of flavors. I would try plumping the cranberries first before adding them to the cooked brussels sprouts.

  • annrms
    Nov 3, 2013

    Absolutely delish! Nice balance between the slightly bitter Brussels sprouts and the sweet dried cranberries. I steamed the halved sprouts until al dente and browned them in a little bacon fat iin a roasting pan. Thanks, Ellen for a great recipe!

  • Katheryn68
    Oct 23, 2013

    My Mother-in-law made this for our Thanksgiving dinner. It was delicious. I have made it since and it is a great way to prepare Brussels sprouts...