Go Back
+ servings
Balsamic Brussel Sprouts and Cranberries in a serving bowl

Balsamic Brussels Sprouts and Cranberries

Balsamic Brussels Sprouts and Cranberries are super easy to make yet taste and look amazing - they’re a great Thanksgiving side dish!
Course Side Dish
Cuisine Christmas, healthy, Thanksgiving
Keyword healthy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8


  • 2 pounds Brussels sprouts halved
  • ½ cup olive oil
  • Salt to taste
  • cup sugar
  • ½ cup balsamic vinegar
  • cup dried cranberries


  • Preheat the oven to 375 degrees F. 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.