Balsamic Brussels Sprouts with Cranberries are absolutely packed with flavor, from the maple balsamic vinaigrette they get tossed in, to the sugared walnuts and dried cranberries that get tossed in at the end.
Choosing a side dish for the holidays can be a daunting task. Do you go with the classics, or switch things up a little bit? I tend to go for a little bit of both. I love the traditional stuffing and mashed potato recipes, but I also like throwing some brussels sprouts on the menu, which is something I didn’t grow up eating at holiday meals. These Balsamic Brussels Sprouts with Cranberries are the perfect addition to a Thanksgiving or Friendsgiving menu!
This recipe for Balsamic Brussels Sprouts is not just your typical roasted brussels sprout recipe. These brussels sprouts are absolutely packed with flavor, from the maple balsamic vinaigrette they get tossed in, to the sugared walnuts and dried cranberries that get tossed in at the end. Trust me, even the most skeptical brussels sprout eater is going to devour these. If my five year old ate them, so will grandpa!
How to Make Balsamic Brussels Sprouts
These brussels sprouts start with a dressing of olive oil, balsamic vinegar, maple syrup, garlic, salt, and pepper. This dressing is simple, but so flavorful. The brussels sprouts are roasted until tender but also a little crispy. I like when the brussels sprouts leaves get slightly crispy on the outside and this recipe does not disappoint.
While the brussels sprouts are roasting, you will have a little bit of time to make the candied walnuts. This is a simple five minute process that really makes this brussels sprout dish outstanding. Of course, if you are making these brussels sprouts for a holiday meal, you can make the candied walnuts ahead of time.
Assembling Brussels Sprouts with Cranberries
To assemble this side dish, the roasted brussels sprouts are tossed with the candied walnuts and dried cranberries, and then drizzled with a balsamic glaze. For the glaze, you can certainly make your own at home, but I like to have a bottle of store-bought balsamic glaze in my refrigerator at all times to drizzle as I please.
If you’re looking for a fun and crowd pleasing side dish for this holiday season, these brussels sprouts will not disappoint!
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For the brussels sprouts:
- 2 lbs brussels sprouts halved
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
For the candied walnuts:
- 1/2 cup walnuts chopped
- 2 tbsp granulated sugar
- 1 tbsp butter
- 1/2 cup dried cranberries
- balsamic glaze for drizzling
- Preheat the oven to 425 degrees F.
- Add the brussels sprouts to a large bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, salt, and pepper
- Drizzle the dressing over the brussels sprouts and toss well to combine.
- Spread out evenly onto a large baking sheet.
- Bake in the preheated oven for 20-25 minutes, until tender and a little crispy on the outside.
- While the brussels sprouts are roasting, make the candied walnuts.
- In a medium saucepan over medium heat, melt the butter.
- Add the sugar and walnuts and stir to combine.
- Stir frequently to prevent it from burning, cooking for 5 minutes.
- Immediately transfer to parchment paper, separating the walnut pieces so they don’t stick together. Let cool.
- Once the brussels sprouts have finished cooking, transfer them to a serving bowl.
- Add the candied walnuts and dried cranberries, and drizzle with balsamic glaze.
- Serve and enjoy!