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Balsamic Glazed Brussel Sprouts in a white bowl with a silver measuring spoon next to it.
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5 from 3 votes

Crispy Balsamic Glazed Brussel Sprouts with Dried Cranberries

Crispy oven roasted Brussel sprouts with a thick balsamic reduction sauce to finish it off. Toss in some dried cranberries for a festive holiday side dish.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Balamic Glaze, Brussel Sprouts, Christmas Side Dish, Holiday Side Dish, Thanksgiving Side Dish, Vegetable Side Dish
Servings: 6 people
Author: Darcey Olson



  • 1.5 Lbs Brussels Sprouts (Halved and Excess Stem and Outer Leaves Removed) (*Note 1)
  • 2 Tbsp Extra Virgin Olive Oil
  • Kosher Salt (To Taste)
  • Freshly Ground Black Pepper (To Taste)




  • Preheat the oven to 425°F and place the oven rack in the middle position. Line a baking sheet with parchment paper or lightly greased foil.
  • Add the Brussels sprouts to the baking sheet. Toss with the olive oil, salt and pepper until evently coated. Spread the Brussel sprouts out so they're not overlapping.
  • Roast the Brussels sprouts for about 20-22 minutes, tossing halfway through. Cook until tender and golden brown.
  • While the sprouts are roasting, add the balsamic vinegar and brown sugar (or honey) to a small sauce pan and heat over medium-heat until boiling. Reduce heat and simmer until the glaze is thick and reduced to about a 1/4 cup (approx. 15 minutes).
  • Transfer the roasted Brussels sprouts to a large serving bowl and toss with the balsamic glaze and dried cranberries. Enjoy immediately.


Note 1- If using extra large Brussels sprouts, make sure to quarter them vs halving. All sprouts should be about the same size after cutting to ensure even cooking.
Note 2- Adding dried cranberries adds a sweet and unparalleled flavor to the roasted brussels sprouts. If you're not partial to dried fruit just leave them out. The balsamic glazed Brussels sprouts are still amazing without them.