Balsamic Brussels Sprouts and Cranberries are super easy to make yet taste and look amazing – they’re definitely worth adding as a Thanksgiving side dish!
I’ve been caught a few times eating these Balsamic Brussels Sprouts by the handful – yep, they’re that good! Freshly baked Brussel sprouts that have been baked with simple seasoning and oil are then coated in a thick and sweet balsamic sauce and finally topped off with dried cranberries.
Spruce up your Brussels sprouts this festive season with a simple balsamic sauce and colorful cranberries. Add in some chopped nuts and some shredded cheese for some extra decadence!
RECIPE TIPS
- Make sure to use a high quality balsamic vinegar that’s thick in consistency for the best results. Something like Napa Valley Naturals’ Grand Reserve Balsamic Vinegar (25 stars) is an ideal option.
- This side dish is dairy-free, vegan, and nut-free. Feel free to drizzle some melted butter over your Brussels sprouts, add some chopped nuts, and sprinkle some shredded cheese over the dish before baking if you like.
- You can bake your Brussels sprouts the night before to store in the fridge till the next day. Reheat them in the oven while making the sauce just prior to serving.
- Prepare your Brussels sprouts by washing and drying them. Then remove any damaged leaves and trim the ends before halving them.
Balsamic Brussels Sprouts and Cranberries
- Preheat the oven to 375 degrees. Prepare a large, rimmed baking sheet with aluminum foil.
- Place the Brussels sprouts onto the baking sheet. Drizzle with olive oil. Season with salt is desired. Toss to evenly coat the Brussels sprout in the olive oil. Spread into a single layer. Bake for 25 to 30 minutes.
- Meanwhile, pour the sugar and balsamic vinegar into a small saucepan. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium and continue cooking until the sauce has thickened enough that it coats the spoon. The sauce will continue to thicken as it cools.
- When the Brussels sprouts are done, pour the sauce over and toss to coat. Top with the dried cranberries.
IS THIS RECIPE VEGAN?
- You bet it is! This recipe doesn’t call for any butter or cheese like other recipe variations do. It’s also nut-free so it will also be appropriate for anyone with a nut allergy.
- You could sprinkle some nutritional yeast over your brussels sprouts once you’ve assembled your dish if you’re looking to keep this dish vegan-friendly while wanting a cheesy and nutty flavor.
HOW SHOULD I STORE BALSAMIC BRUSSELS SPROUTS AND CRANBERRIES?
- This side dish definitely tastes the best when served freshly made. If you happen to have any leftovers then store them in an airtight container for 2-3 days in the refrigerator.
- Reheat your Brussesl sprouts slowly on a low-medium heat in the oven before serving again.
- I don’t recommend that you freeze this side dish as the Brussels sprouts won’t hold up well during the freezing and defrosting process – in fact, you are likely to end up with mushy and soggy Brussels sprouts!
More Thanksgiving Vegetable Side Dishes
Balsamic Brussels Sprouts and Cranberries are super easy to make yet taste and look amazing – they’re a great Thanksgiving side dish!
- 2 pounds Brussels sprouts halved
- ½ cup olive oil
- Salt to taste
- ⅔ cup sugar
- ½ cup balsamic vinegar
- ⅔ cup dried cranberries
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Preheat the oven to 375 degrees F. Prepare a large, rimmed baking sheet with aluminum foil.
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Place the Brussels sprouts onto the baking sheet. Drizzle with olive oil. Season with salt is desired. Toss to evenly coat the Brussels sprout in the olive oil. Spread into a single layer. Bake for 25 to 30 minutes.
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Meanwhile, pour the sugar and balsamic vinegar into a small saucepan. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium and continue cooking until the sauce has thickened enough that it coats the spoon. The sauce will continue to thicken as it cools.
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When the Brussels sprouts are done, pour the sauce over and toss to coat. Top with the dried cranberries.
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