Roasted Brussels Sprouts with Walnuts and Dried Cranberries

If you think you don’t like Brussels sprouts, this recipe might just change your mind. These Roasted Brussels Sprouts with Walnuts and Dried Cranberries are the perfect blend of crispy, caramelized edges, crunchy toasted nuts, and sweet pops of dried cranberries. The touch of balsamic glaze ties it all together, making this side dish as elegant as it is easy.
Whether you’re serving it at a holiday dinner, Sunday brunch, or a simple weeknight meal, it’s a guaranteed crowd favorite — and even better, it’s ready in under 30 minutes!

🧂 Ingredients

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• ½ cup chopped walnuts
• ½ cup dried cranberries
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup (optional for extra caramelization)

👩‍🍳 Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
2. Prep the Brussels sprouts: Trim off the ends, remove loose outer leaves, and cut larger sprouts in half.
3. Season: In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, and minced garlic until evenly coated.
4. Roast: Spread sprouts in a single layer, cut side down, on the prepared baking sheet. Roast for 20 minutes.
5. Add the crunch: Remove the pan from the oven, sprinkle chopped walnuts over the sprouts, and roast for another 5–7 minutes until both are golden and fragrant.
6. Finish with flavor: Remove from the oven, drizzle with balsamic vinegar and honey (if using), and toss in the dried cranberries. Mix gently to combine — the warmth will slightly soften the Craisins and bring everything together beautifully.
7. Serve warm and enjoy!

🌿 Tips & Variations

• Add a sprinkle of Parmesan or feta for extra richness.
• Swap walnuts for pecans or hazelnuts if you prefer.
• For a festive twist, drizzle with pomegranate glaze before serving.
• Pairs perfectly with roasted chicken, turkey, or salmon.