By 
These are the BEST balsamic brussels sprouts roasted in the oven with dried cranberries and pistachios. This slightly sweet and tangy side dish is easy enough for a weeknight dinner, but elegant enough for Thanksgiving or the holidays.
This post was originally published in December 2017 and has been updated for content.
I love roasting vegetables because of their nice crispy texture and their amazing depth of flavor. These roasted brussels sprouts are roasted with balsamic vinegar, pistachios and cranberries to make the perfect sweet, tangy and salty flavor.
Serve these sprouts with braciole with marinara for Christmas dinner, roasted turkey for your Thanksgiving meal or alongside a big bowl of creamy tomato soup for dinner tonight.
Jump to:
🥬 Ingredient notes
- Brussels Sprouts - Brussels sprouts are part of the cabbage family and actually look like mini cabbages. They are get their name from the region of Belgium, named Brussels, where this leafy vegetable first gained popularity. They may taste a bit bland or bitter, but when roasted, they have a sweet and almost nutty flavor.
- Pistachios and Cranberries - The pistachios and cranberries give this dish a sweet and salty flavor, while also adding crunch and texture. Dried cherries, dried apricots, chopped pecans or walnuts could also be used as alternatives.
📋 Substitutions and variations
- No Balsamic - If you don't like the flavor of balsamic, it can be omitted. Increase the olive oil to ⅓ cup to make a more mildly flavored dish.
- Sweet - Add 2 Tablespoons of pure maple syrup for extra sweetness.
- Bacon - Add chopped cooked bacon to add a smoky flavor to these sprouts.
- Spicy - Add ¼ teaspoon of crushed red pepper flakes to spice things up a bit.
🔪 Step by step instructions
First, trim the ends off of the sprouts, remove any yellow or brown leaves and then slice them in half from top to bottom. Toss the trimmed sprouts in a bowl with the remaining ingredients so they are evenly coated with the seasonings.
Roast the seasoned brussels sprouts on a sheet pan lined with parchment paper or foil in a 375˚ oven for about 30 minutes until browned and fork tender.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to trim the ends off the sprouts as they can be woody. Remove any browned or yellowed leaves as well, as they can be bitter.
- Toss the brussels sprouts throughly with other ingredients so that the oil, balsamic and seasonings coat them evenly.
- Spread the sprouts on the sheet pan in an evenly, with a little space in between them, so that they roast and brown evenly.
- Toss the brussels sprouts halfway through the cooking time so they evenly brown on all sides.
🥘 Alternative cooking methods
Air Fryer - These sprouts can be cooked in the air fryer at 350˚ for approximately 20 minutes until browned and fork tender.
Stove Top - Heat a skillet on the stovetop over medium heat with the olive oil. Add the trimmed and halved brussels sprouts along with the salt and pepper. Cook the sprouts, stirring occasionally until they start to brown, about 10-15 minutes. Add in the balsamic, pistachios and cranberries and cook for an additional 5-10 minutes until the balsamic becomes syrupy and the brussels sprouts are fork tender.
⏲️ Make ahead instructions
To make these balsamic brussels sprouts ahead of time, simply trim and half the sprouts and toss them with the remaining ingredients in a mixing bowl. Cover the bowl with plastic wrap and store them in the refrigerator for up to 12 hours. When it's time to roast them, place them in an even layer on a sheet pan lined with parchment paper or foil and roast as directed.
🥡 Storage suggestions
Roasted brussels sprouts can be stored in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 2 months. Leftovers can be thawed in the refrigerator and reheated in the oven to crisp them up again.
🥗 More vegetable side dishes
If you loved this recipe for balsamic brussels sprouts, check out these other vegetable side dishes that I know you will love too!
Recipe
Balsamic Brussels Sprouts (Roasted in the Oven!)
Ingredients
- 2 pounds brussels sprouts
- ⅔ cup shelled pistachios
- ⅔ cup dried cranberries
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 375˚ and line a sheet pan with parchment paper or foil.
- Trim the ends off of the brussels sprouts, remove any yellow or brown leaves and cut them in half from top to bottom.
- In a medium sized bowl, combine the sprouts with the remaining ingredients and toss to combine everything together.
- Place the seasoned brussels sprouts onto the prepared sheet pan in an even layer.
- Roast in the preheated oven for 30 minutes, tossing the sprouts half way through the cooking time, until fork tender.
Notes
- Make sure to trim the ends off the sprouts as they can be woody. Remove any browned or yellowed leaves as well, as they can be bitter.
- Toss the brussels sprouts throughly with other ingredients so that the oil, balsamic and seasonings coat them evenly.
- Spread the sprouts on the sheet pan in an evenly, with a little space in between them, so that they roast and brown evenly.
- Toss the brussels sprouts halfway through the cooking time so they evenly brown on all sides.
Substitutions and Variations
- Pistachios and Cranberries - The pistachios and cranberries give this dish a sweet and salty flavor, while also adding crunch and texture. Dried cherries, dried apricots, chopped pecans or walnuts could also be used as alternatives.
- No Balsamic - If you don't like the flavor of balsamic, it can be omitted. Increase the olive oil to ⅓ cup to make a more mildly flavored dish.
- Sweet - Add 2 Tablespoons of pure maple syrup for extra sweetness.
- Bacon - Add chopped cooked bacon to add a smoky flavor to these sprouts.
- Spicy - Add ¼ teaspoon of crushed red pepper flakes to spice things up a bit.
Stella
Que delicia 😋
Amanda Scarlati
Thank you so much Stella!