• Kim Campbell

Cranberry Orange Roasted Brussel Sprouts

Updated: Nov 16, 2018

Bringing together cranberry and orange is a tried and true flavor combination that pairs perfectly with Brussel Sprouts. These leafy little flower sprouts absorb any flavor beautifully and they’re perfect for roasting. Brussel Sprouts are the perfect fall and winter vegetable, and they work well in this wonderful sweet and sour holiday side dish that is so very simple to make!

Yields: 4-6 servings

Prep Time: 20 minutes

Cook Time: 20-25 minutes


¼ cup fresh orange juice

1 tablespoon orange zest

1 tablespoon grated fresh ginger

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

2 teaspoons Dijon mustard

Sea salt pepper to taste


16 ounces fresh Brussel sprouts, trimmed and halved

¼ cup minced shallots

8 ounces whole fresh cranberries


1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

2. In a small bowl, whisk together the sauce ingredients. Set aside 2 tablespoons of the sauce for the cranberries.

3. Place the Brussel sprouts and shallots (do not add the cranberries) into a large bowl and add the sauce. Toss until thoroughly coated. Place the Brussel sprout mixture onto a prepared baking sheet and roast for 15 minutes or until golden brown and tender. While the Brussel sprouts are cooking, place the cranberries into the bowl with the remaining 2 tablespoons of sauce and coat.

4. After the Brussel sprouts have cooked for 15 minutes, add the cranberries and roast for another 5-10 minutes. Be sure to watch the cranberries carefully as they will burn easily. Salt and pepper to taste and serve immediately.

Hints: You can add pecans or walnuts adding the cranberries for a nuttier flavor. Feel free to add other veggies such as carrots, parsnips, or red peppers.

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