Roasted Brussels Sprouts with Balsamic, Pecans and Cranberries
Roasted Brussels sprouts with balsamic, pecans, and cranberries might just be the side dish you didn’t know your table was missing. Perfectly roasted Brussels sprouts are elevated with the tangy sweetness of balsamic glaze, the crunch of toasted pecans, bursts of tart dried cranberries and savoury saltiness of vegan feat. This flavour-packed dish strikes the perfect balance between savoury, sweet, and nutty—ideal for cosy weeknight dinners or as a standout addition to your Christmas spread.
Not only is this recipe a feast for the taste buds, but it’s also incredibly simple to prepare. Whether you’re a Brussels sprouts fan or trying to convert a sceptic, this recipe delivers on all fronts. Scroll for the easy steps to make this vibrant and irresistible dish that will have everyone reaching for seconds!
Brussels sprouts are for loving
You either love them or you hate them. I have always been a huge fan of them, and nothing beats roasted brussels sprouts for Christmas. They originated in Belgium, hence their name, and became popular in the UK in the late 16th century due to their hardiness in colder climates.
As they’re harvested through late Autumn into winter, they became synonymous with a festive spread during their peak. The Victorian era solidified the modern British Christmas dinner, and Brussels sprouts earned their place alongside potatoes, and stuffing. Queen Victoria herself was fond of Brussels sprouts, which likely boosted their popularity.
Over time, Brussels sprouts have become a polarising food. Their bitter taste (due to glucosinolates) can be off-putting to some. However, modern cooking techniques—such as roasting, caramelising, or pairing them with sweet and savoury ingredients like balsamic, pecans, and cranberries—have transformed their reputation. This is why I’ve opted to roast them in this recipe and pair them with these ingredients to make them shine.
What you need to make roasted brussels sprouts, with balsamic, pecans and cranberries
-
Brussels sprouts
-
olive oil
-
pecan nuts
-
cranberries
-
salt and pepper
-
balsamic glaze
- vegan feta (I use Violife)
Substitution and Ingredient Notes
Brussels sprouts: Make sure to remove the outer leaves first, as these are tough and bitter. Once they’re removed you can chop the bottom of the brussels sprouts off (the small stem), and slice in half.
Pecans: These are perfect to complete the festive taste, but can be swapped for walnuts or pisatchios. Or alternatively pumpkin or sunflower seeds if you are nut-free.
Balsamic glaze: A staple in my household, balsamic glaze is slightly different from vinegar. As it’s thick it helps to coat the brussels sprouts with a delicous sweet vinegar flavour that is seriously delicious.
Vegan feta: This adds a delicious saltiness to the final dish, as well as some extra fat and protein. I love the Violife Greek white block as it crumbles beautifully and tastes amazing.
How to make roasted brussels sprouts, with balsamic, pecans and cranberries
Firstly, preheat the oven to 200°C (400ºF). Line a baking tray.
Meanwhile, prep the brussels sprouts by removing the tough outer leaves, chopping off the stem at the bottom, and then slicing in half down the middle.
Then add them to the prepared baking tray, and drizzle with olive oil and coat evenly. Season generously with salt and pepper.
Roast in the oven for 20 minutes, flipping halfway. Keep an eye on them, and they’re ready when they start to look like they’re burning. Don’t worry, they aren’t burnt, this is just the delicious crisping up of the outer leaves which are thin. They’ll be perfectly cooked on the inside.
Remove from the ovenand drizzle over the balsamic glaze, and also add the cranberries and pecans. Then toss so everything is coated evenly.
Finally, load them up onto a serving dish, and top with a little crumble of vegan feta if using. I love this addition for saltiness and an extra bit of colour, but it is optional. Serve with a full festive spread!
Fancy more festive recipes?
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Brussels sprouts with balsamic, pecans and cranberries
Ingredients
- 500 g brussels sprouts (remove any tough outer leaves,remove stem and slice in half)
- 2 tbsp olive oil
- salt and pepper (to taste )
- 25 g pecan nuts (substitute with seeds for nut free)
- 25 g cranberries
- 1 tbsp balsamic glaze (a drizzle to serve )
- 25 g vegan feta (a handful, crumbled)
Instructions
- Firstly, preheat the oven to 200°C (400ºF). Line a baking tray.
- Prepare your brussels sprouts, and then add them to the baking tray, and drizzle with olive oil and coat evenly. Season generously with salt and pepper.
- Roast in the oven for 20 minutes, flipping halfway. Keep an eye on them, and they're ready when they start to look like they're burning. Don't worry, they aren't burnt, this is just the delicious crisping up of the outer leaves which are thin. They'll be perfectly cooked on the inside.
- Remove from the oven and drizzle over the balsamic glaze, add the cranberries and pecans, and toss to coat evenly.
- Load them up onto a serving dish, and top with a little vegan feta if using. I love this addition for saltiness and an extra bit of colour, but it is optional. Enjoy as a part of a festive spread this Christmas!
Video
Nutrition
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2 comments
Ghulam Mohyudin
It was perfect the first time. This is very really unique helpful information.I learn so much from you as well!Thank you so much for sharing your helpful information. Keep it up.
Philly
I’ve hated sprouts all my life until I tried them sliced in half and oven roasted and now I can’t get enough of them. This recipe takes it to a whole new level. Much too good to eat just at Xmas!