Name: Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 2 tablespoons extra-virgin olive oil; 1½ tablespoons balsamic vinegar; 2 teaspoons honey or maple syrup; ½ teaspoon sea salt; Freshly ground black pepper; ⅓ cup toasted pecan halves; 2 tablespoons dried cranberries or pomegranate arils; Fresh parsley leaves, for garnish

Jump to Recipe· 4.9 from 50 reviews

If you’re looking for a side dish that’s both cozy and bursting with flavor, you’re in the right place. This Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe is one of my go-to recipes whenever I want something that feels a little special but is super simple to make. The tangy balsamic, the sweet cranberries, and the nutty pecans coming together with those perfectly caramelized sprouts? It’s just chef’s kiss every time. Stick with me, and I’ll show you how to nail this dish so it’s restaurant-worthy but easy enough to whip up on a weeknight!

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Why This Recipe Works

Perfect balance of flavors: The tanginess of balsamic vinegar plays beautifully with the sweetness from honey and cranberries.
Simple, approachable method: Roasting brings out the best in Brussels sprouts without complicated prep or techniques.
Texture contrast: Toasted pecans add a satisfying crunch against tender, caramelized sprouts.
Versatile and festive: Works great for weeknight dinners or holiday feasts alike.

Balsamic Roasted Brussels Sprouts with Pecans and Cranberries, roasted Brussels sprouts with balsamic, cranberry Brussels sprouts side dish, festive vegetable side, easy roasted sprouts - The image shows many roasted Brussels sprouts spread out on a metal tray. Each Brussels sprout is cut in half, with the inner layers showing a mix of light yellow and golden brown where they are roasted, and the outer leaves a deep green, some with a bit of crisp and char. The texture of the sprouts is slightly wrinkled and caramelized, revealing a tender inside and crispy edges. Small bits of seasoning and oil drops are visible on the tray, adding to the roasted appearance. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how each ingredient in this Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe contributes layers of flavor and texture. When shopping, look for firm, bright green Brussels sprouts and fresh pecans to make the difference noticeable.

Brussels sprouts: Choose tight, compact sprouts with bright green color and trimmed ends to ensure sweetness and minimal bitterness.
Extra-virgin olive oil: Adds richness and helps achieve that golden roast; quality matters for flavor.
Balsamic vinegar: The soul of this recipe — provides that deep, tangy sweetness that wakes up the dish.
Honey or maple syrup: Just a touch to balance the acidity and help caramelize the sprouts.
Sea salt and black pepper: Simple seasoning that enhances all the natural flavors.
Toasted pecan halves: The crunch and buttery notes contrast beautifully with the tender sprouts.
Dried cranberries or pomegranate arils: Pops of sweet-tart fruitiness that brighten the plate.
Fresh parsley leaves: For a fresh herbal touch and a pop of color when serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This balsamic roasted Brussels sprouts recipe is wonderfully flexible! I often switch up the nuts or add other dried fruits to keep things fresh and tailor it just how I like it. You should definitely experiment to make it your own.

Variation: Sometimes I swap pecans for toasted walnuts or almonds, depending on what’s on hand — each nut adds its own unique flavor and crunch.
Maple syrup option: If you want a vegan twist, I’ve found maple syrup provides a lovely nuance instead of honey.
Spice it up: A pinch of red pepper flakes gives this dish a subtle kick that I personally adore on chilly nights.
Seasonal fruits: Pomegranate arils are a festive alternative to cranberries, especially around the holidays.

Step-by-Step: How I Make Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe

Step 1: Prep with Care for Perfect Roasting

First things first: preheat your oven to 425°F and line a baking sheet with parchment paper. This high heat is key to caramelizing the sprouts without drying them out. Trim off the tough ends of your Brussels sprouts and slice them in half to ensure they roast evenly and develop that gorgeous golden color.

Step 2: Toss With Flavor and Arrange Strategically

In a large bowl, drizzle the halved Brussels sprouts with extra-virgin olive oil, balsamic vinegar, and honey (or maple syrup if you like). Sprinkle with sea salt and freshly ground black pepper. Toss gently to coat every sprout evenly—that balsamic is the star, so make sure it’s all over. Then, arrange the sprouts cut side down on your parchment-lined baking sheet in a single layer. Give each sprout some breathing room for the best roast.

Step 3: Roast Until Golden and Tender

Roast for about 20 to 30 minutes, checking around the 20-minute mark. The sprouts should be tender but still have a slight bite, with edges that are caramelized to a golden brown. Larger sprouts might take a little longer, so keep an eye out. This part is crucial because under-roasted ones can be bitter and over-roasting can dry them out.

Step 4: Finish With Pecans, Cranberries, and Parsley

Once your sprouts come out of the oven, transfer them to a serving bowl. Gently fold in the toasted pecan halves and dried cranberries or pomegranate arils—these add delightful crunch and sweet bursts that brighten every bite. Sprinkle chopped fresh parsley on top for a fresh pop of color and flavor, and you’re ready to dig in!

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Pro Tips for Making Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe

Trim and halving: Make sure to cut all sprouts evenly to ensure uniform roasting—uneven pieces cook differently.
Cut side down on the pan: This tricks the sprouts into caramelizing beautifully on that side for maximum flavor.
Watch the timing: Check early, especially if your sprouts vary in size, to avoid burning.
Add nuts and fruit last: Tossing pecans and cranberries after roasting keeps nuts crunchy and fruit vibrant rather than soggy.

How to Serve Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe

Garnishes

I love finishing this dish with fresh parsley—it adds a lovely herbal brightness that keeps things light. Sometimes I also sprinkle a little lemon zest for an extra pop of freshness, which really wakes up the balsamic’s tangy flavor.

Side Dishes

This recipe pairs wonderfully with roasted chicken or turkey for a classic meal, and it’s also great alongside rich mains like pork tenderloin or a creamy risotto. I’ve even enjoyed it as part of a holiday spread, balancing heavier dishes with its crisp, tangy qualities.

Creative Ways to Present

For special occasions, I sometimes serve these sprouts on a wooden board topped with extra pecans and a drizzle of balsamic glaze right before serving. It makes the dish instantly feel festive and inviting, perfect for sharing with guests.

Make Ahead and Storage

Storing Leftovers

Leftover balsamic roasted Brussels sprouts store nicely in an airtight container in the fridge for up to 3 days. Just keep the pecans and cranberries separate if you want to prevent sogginess, and add them fresh when reheating or serving again.

Freezing

Freezing isn’t my favorite with this recipe because the sprouts lose some texture upon thawing, and the nuts can get a bit soft. However, if you need to freeze, remove the nuts and fruit beforehand, freeze the roasted sprouts in a single layer, and add fresh toppings after reheating.

Reheating

To reheat, I pop leftovers into a 375°F oven for about 10 minutes to revive that roasted crispness. Avoid microwaving unless you’re in a real hurry, as it tends to make the sprouts soggy. Add the pecans and cranberries right before serving to keep textures perfect.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts yield the best texture and flavor, you can use frozen ones in a pinch. Just make sure to thaw and dry them thoroughly before roasting to avoid sogginess, and expect a softer final texture.
What if I don’t have pecans—can I use different nuts?

Absolutely! Walnuts, almonds, or even hazelnuts work great toasted in this recipe. Each brings its own unique crunch and flavor, so feel free to play around.
How do I avoid bitter Brussels sprouts?

Choosing fresh, firm sprouts and roasting at a high temperature with the cut sides facing down helps caramelize the sugars naturally, reducing bitterness. Adding a touch of honey or maple syrup also balances and softens any sharp flavors.
Can I make this recipe vegan?

Yes! Just swap honey for maple syrup or another plant-based sweetener. The rest of the ingredients are naturally vegan-friendly.

Final Thoughts

This Balsamic Roasted Brussels Sprouts with Pecans and Cranberries Recipe feels like a little celebration on a plate every time I make it. It’s one of those dishes that’s easy to overlook as just a side, but I promise you, the layers of flavor and contrasting textures will have everyone at your table asking for seconds. Give it a try—you might just find yourself making it not only for weeknight dinners but also for special holiday spreads. Trust me, your taste buds will thank you!