Brussels sprouts with Pecans Cranberries and Balsamic Glaze won over my sprout-skeptic uncle, which still cracks me up. You get caramelized, nutty sprouts with pops of tart-sweet fruit and a glossy tangy glaze; it suits busy weeknights and holiday tables alike, and you’ll finish in about 35 minutes.
Easy Brussels sprouts with Pecans Cranberries Balsamic Glaze
Brussels sprouts with Pecans Cranberries and Balsamic Glaze balances salty, sweet, tangy, and toasty notes in every bite. High heat caramelizes the sprouts while you toast the pecans for crunch and reduce the balsamic for a shiny, sticky finish. Dried cranberries add chewy brightness so the dish never tastes flat.
You can use one pan for most of the cook, which keeps cleanup easy. The glaze pulls the components together without drowning the vegetables. The result tastes restaurant-level, but the method stays simple enough for any night.
Ingredients You’ll Need
- Brussels sprouts, 2 pounds, trimmed and halved (buy pre-trimmed or shaved sprouts to save time)
- Olive oil, 3 tablespoons (avocado oil works too)
- Kosher salt and black pepper
- Balsamic vinegar, 1/3 cup (use a decent mid-shelf brand; aged balsamic reduces faster)
- Maple syrup, 2 tablespoons (or honey if not vegan)
- Dijon mustard, 1 teaspoon, optional for body and tang
- Garlic, 1–2 cloves, minced (or 1/2 teaspoon garlic powder for speed)
- Pecans, 1/2 cup, roughly chopped (walnuts or hazelnuts swap in well)
- Dried cranberries, 1/2 cup (reduced-sugar or unsweetened if you prefer less sweetness)
- Red pepper flakes, a pinch, optional
- Butter, 1 teaspoon, optional to finish the glaze with a silky sheen
- Flaky salt and orange zest, optional for serving
Equipment
- Large rimmed sheet pan (or two, for airflow)
- Small saucepan for the glaze
- Mixing bowl and spatula
- Knife and cutting board
How to Make Brussels sprouts with Pecans Cranberries
- Prep: 10 minutes
- Cook: 20–25 minutes
- Total: 30–35 minutes
- Heat the oven to 425°F. Dry the halved sprouts well with a towel so they roast, not steam.
- Toss sprouts with olive oil, 1 teaspoon kosher salt, and plenty of black pepper. Spread them cut-side down on a sheet pan with space between pieces.
- Roast for 15 minutes. Slide the pan out, toss the sprouts, and push them back into a single layer.
- Add the pecans to one corner of the pan. Roast 5–7 minutes more until the sprouts turn deeply browned on the edges and the pecans smell toasty. Pull the pan before the nuts darken too far.
- While the sprouts roast, simmer balsamic vinegar, maple syrup, Dijon, garlic, and a pinch of salt in a small saucepan over medium heat. Stir often and reduce 5–7 minutes until the glaze coats a spoon. Swirl in the butter, if using, and a pinch of red pepper flakes.
- Transfer hot sprouts and pecans to a bowl. Add cranberries and toss so the residual heat plumps them slightly.
- Drizzle on most of the balsamic glaze and toss to coat. Taste and adjust salt, then finish with flaky salt and orange zest. Serve with the remaining glaze at the table.
Tips & Mistakes to Avoid
- Dry the sprouts before roasting; surface moisture kills browning.
- Cut big sprouts in quarters so everything cooks at the same rate.
- Face the cut sides down; direct contact with the pan builds that golden crust.
- Give the sprouts space; crowding steams them and dulls flavor.
- Toast pecans near the end; long oven time can scorch them.
- Reduce the glaze until syrupy, not jammy; it will thicken more as it cools.
- Use a second pan if needed; hot air needs room to circulate.
- Salt in layers: on the sprouts before roasting and again after glazing.
Recipe Variations
- Gluten-free: The base recipe uses naturally gluten-free ingredients; if you use store-bought balsamic glaze, check the label.
- Vegan: Use maple syrup, skip butter, and finish with olive oil for shine.
- Add-ins: Crisp bacon or pancetta, crumbled goat cheese or feta, pomegranate arils, shaved Parmesan, roasted diced apples, or a squeeze of orange juice.
- Nut swap: Try walnuts, pistachios, or hazelnuts.
- Fruit swap: Use chopped dried cherries or golden raisins for a softer sweetness.
How to Serve Brussels sprouts with Pecans Cranberries
Serve it hot as a holiday side, or plate it with roast chicken, turkey, or pork tenderloin. It pairs nicely with seared salmon and a lemony grain like farro or quinoa. I also love it with a glass of pinot noir, sparkling cider, or citrusy seltzer.
Make-Ahead and Storage
- Make-ahead: Trim and halve sprouts up to 2 days in advance and store them dry in the fridge. Toast nuts and cook the balsamic glaze up to 1 week ahead; keep nuts airtight at room temp and glaze covered in the fridge. Rewarm glaze gently with a splash of water.
- Storage: Refrigerate leftovers in a covered container for 3–4 days. I don’t recommend freezing roasted sprouts; they turn mushy.
- Reheat: Use a 400°F oven or 375°F air fryer until hot and crisped at the edges, about 6–10 minutes. Skillet reheat works too; add a touch of oil and warm over medium heat, then drizzle on extra glaze.
Nutrition Information
Calories: about 240 per serving (serves 6). Protein: modest from sprouts and nuts. Carbs: moderate from cranberries and maple, with plenty of fiber from the sprouts. Fat: mostly heart-healthy fats from olive oil and pecans.
Brussels Sprouts with Pecans, Cranberries and Balsamic Glaze
Ingredients
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper to coat.
- Spread the Brussels sprouts on the prepared baking sheet in a single layer.
- Roast for 15-18 minutes, until Brussels sprouts are golden brown and tender, stirring once halfway through.
- Add the chopped pecans to the pan for the last 5 minutes of roasting to toast them lightly.
- Remove from oven and transfer Brussels sprouts and pecans to a serving bowl.
- Gently toss with dried cranberries.
- Drizzle with balsamic glaze just before serving and toss gently to coat.
- Serve warm as an appetizer or side dish.