Roasted Brussels Sprouts With Cranberries, Orange And Pecans
by These roasted Brussels sprouts with cranberries and pecans have a buttery orange-maple glaze. Perfect for Thanksgiving because they travel well and taste great at room temperature!
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A Thanksgiving Brussels Sprouts Recipe With A Little Something Extra
There is always lots of stuff competing for oven space on Thanksgiving, so a vegetable side needs to be worth the trouble. These Brussels sprouts have been part of my Thanksgiving dinner for a few years now, and I can confidently report that they are worth the oven space. Even better, they travel well and taste great at room temperature, making them perfect for bringing to somebody else’s holiday gathering.
Start with the most important part: roasting them cut side down until the edges are deeply browned. While they roast, dried cranberries simmer with fresh orange juice, maple syrup and apple cider vinegar until plump and soft. A little butter finishes the glaze, and toasted pecans add crunch. The sweet-tart sauce goes on after roasting, so the sprouts get a chance to brown before extra moisture is added back to the mix.
I developed this recipe specifically for Thanksgiving, but the cranberry-orange combination works just as well at Christmas. And since there’s no need to serve these piping hot, they’re one less thing to worry about getting to the table at exactly the right time.
Why You Will Love These Brussels Sprouts With Cranberries
- The sprouts get properly browned. Roasting them cut side down at 425 degrees F gives them caramelized edges before the glaze goes on.
- The cranberries become part of the sauce. Simmering dried cranberries in orange juice plumps them while creating a sweet-tart glaze that coats the sprouts.
- Perfect for holiday potlucks. These Brussels sprouts are just as good at room temperature as they are warm, so you can make them before leaving home and skip reheating at your destination.
Brussels Sprouts With Cranberries Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- Brussels sprouts – choose firm, bright green sprouts. You will start with 2 pounds before trimming, or about 1 1/2 pounds once the stems and rough outer leaves are removed.
- olive oil – helps the cut sides of the sprouts brown in the hot oven.
- kosher salt and black pepper – season the sprouts before roasting. A little flaky sea salt at the end is also a nice finishing touch.
- unsweetened dried cranberries – these get plumped up in the glaze instead of being scattered on dry. Sweetened dried cranberries will make the finished glaze sweeter.
- fresh orange juice and zest – create the citrusy sauce.
- maple syrup – sweetens the tart cranberry-orange mixture and helps the glaze thicken as it simmers.
- apple cider vinegar – adds tang to balance the maple syrup and fruit.
- unsalted butter – stirred into the finished glaze for a glossy finish.
- pecans – toast and roughly chop them for nutty flavor and crunch. Add at the end so they stay crunchy.
How To Make Roasted Brussels Sprouts With Cranberries
- ROAST. Heat the oven to 425 degrees F. Toss the trimmed and halved Brussels sprouts with olive oil, kosher salt and pepper on a rimmed baking pan. Turn them cut side down and roast for 20 to 25 minutes, until deeply browned and tender.
- MAKE THE GLAZE. Meanwhile, combine the dried cranberries, orange juice, orange zest, maple syrup and apple cider vinegar in a small saucepan. Simmer over medium heat for 6 to 8 minutes, until the cranberries are plump and the liquid is reduced and syrupy. Remove the saucepan from the heat and stir in the butter.
- TOSS AND SERVE. Transfer the roasted sprouts to a serving bowl and toss with the warm cranberry-orange glaze. Sprinkle with toasted pecans and flaky sea salt, then serve.
Home Chef Tips For Thanksgiving Brussels Sprouts
- Buy pre-cleaned sprouts if you can. To be honest, trimming, halving and peeling off the rough outer leaves of 2 pounds of Brussels sprouts can be REALLY time consuming. If your grocery store sells them already cleaned, this is one shortcut worth paying for. You will still want to halve any whole sprouts.
- Give the cut sides contact with the pan. Arrange the sprouts in a single layer with the cut sides facing down. This takes a few extra minutes, but it is worth it. If your pan is crowded, use a second pan rather than letting the sprouts steam.
- Keep the glaze off until the end. Maple syrup and orange juice can scorch in a hot oven, since they contain a lot of sugar. Roasting the sprouts plain first gives them time to brown without burning the sugars.
- Keep the pecans separate for travel. If you’re bringing these to Thanksgiving dinner, pack the toasted pecans separately and sprinkle them on just before serving so they stay crunchy.
Variations
- WALNUTS – Substitute toasted walnuts for the pecans if that is what you have on hand.
- SWEETENED DRIED CRANBERRIES – Use them if unsweetened are unavailable, but expect a sweeter glaze. You can start with a little less maple syrup and adjust to taste.
Make Ahead, Storage And Reheating
- Make Ahead: Trim and halve the sprouts up to 2 days ahead and make the cranberry-orange glaze a day ahead. For the best texture, roast the sprouts on the day you’re serving them. Toss with the glaze before transporting and add the pecans when you arrive. These Brussels sprouts are delicious warm or at room temperature, so reheating isn’t necessary. For food safety, don’t leave them unrefrigerated for more than 2 hours total.
- Refrigerate: Refrigerate leftovers promptly, uncovered in a shallow container until chilled, then cover and keep for up to 3 days. Store any reserved pecans separately to preserve their crunch.
- Reheat: Spread the sprouts on a baking pan and warm in a 375 degree F oven until heated through, about 8 to 12 minutes depending on portion size. The glaze may darken, so keep an eye on them. Add any reserved pecans after reheating.
- Freeze: Freezing is not recommended for this finished dish. The thawed sprouts will lose their roasted texture, and the pecans will soften.
FAQ
Fresh Brussels sprouts are the better choice here. Frozen sprouts release more moisture as they roast, making it harder to develop the deeply browned cut sides that work so well with the glaze.
Yes. Prep the sprouts, glaze and pecans in advance, but keep them separate. For the best browned edges, roast the sprouts shortly before serving and toss with the warmed glaze and pecans at the end.
Yes, although the finished dish will taste sweeter. The recipe is designed for unsweetened dried cranberries, so taste the glaze before serving if you substitute.
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Ingredients
- 2 pounds Brussels sprouts trimmed and halved (about 1-1/2 pounds once they are trimmed)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup unsweetened dried cranberries
- ½ cup fresh orange juice
- 1 teaspoon grated orange zest
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsalted butter
- ½ cup pecans toasted and roughly chopped
- Flaky sea salt for serving
Instructions
- Preheat oven to 425 degrees F. Place Brussels sprouts on rimmed baking pan. Add oil, kosher salt and pepper and toss until well combined. Arrange sprouts cut side down. Roast 20 to 25 minutes or until deeply browned and tender.
- Meanwhile, place cranberries, orange juice, orange zest, maple syrup and vinegar in small saucepan. Heat to simmer over medium heat. Cook 6 to 8 minutes or until cranberries are plump and liquid is reduced and syrupy. Remove from heat and stir in butter.
- Transfer Brussels sprouts to serving bowl. Add cranberry-orange glaze and toss until well combined.
- Sprinkle with pecans and flaky salt and serve.
