Pin This hearty Cherry-Coded Cranberry-Glazed Brussels Sprouts recipe transforms often-maligned Brussels sprouts into a celebration-worthy side dish. The sweet-tart glaze made with cranberry juice and dried cherries creates a perfect balance that complements the natural nuttiness of roasted sprouts, while the hint of orange and cinnamon adds warmth and complexity.
I first created this recipe when trying to convince my sprout-skeptical family to give these vegetables another chance. The vibrant cherry-cranberry glaze was the perfect disguise, and now this dish makes an appearance at nearly every holiday gathering by popular demand.
Ingredients
- Brussels Sprouts: 1 lb trimmed and halved. Look for firm, bright green sprouts with tightly closed leaves for the freshest flavor.
- Olive Oil: 2 tablespoons. Use a good quality oil as it will impact the flavor of the roasted sprouts.
- Kosher Salt: 1/2 teaspoon. The coarser texture helps draw moisture out for better caramelization.
- Black Pepper: 1/4 teaspoon freshly ground for the best flavor profile.
- Cranberry Juice: 1/2 cup unsweetened or lightly sweetened. The natural tartness creates the foundation for our glaze.
- Dried Cherries: 1/4 cup chopped. These add texture and concentrated sweetness. Look for unsweetened varieties for best flavor control.
- Maple Syrup: 2 tablespoons pure. The complexity of real maple syrup adds depth no artificial sweetener can match.
- Balsamic Vinegar: 1 tablespoon. Adds acidity and rich complexity. Aged balsamic works beautifully if you have it.
- Orange Zest: 1 teaspoon. The citrus oils brighten the entire dish. Use organic if possible since you're using the outer peel.
- Ground Cinnamon: 1/8 teaspoon. Just enough to add warmth without overwhelming.
- Toasted Chopped Pecans: 2 tablespoons for garnish. The nutty crunch complements the sprouts perfectly.
- Fresh Parsley: 1 tablespoon finely chopped. Adds color and a fresh finish to the dish.
Instructions
- Prepare the Oven and Brussels Sprouts:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This high temperature ensures proper caramelization of the sprouts. While waiting for the oven, trim any tough stem ends from the Brussels sprouts and cut them in half through the stem. If you have any particularly large sprouts, quarter them so all pieces cook evenly.
- Season and Arrange:
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, kosher salt, and freshly ground black pepper. Toss thoroughly until each sprout is glistening with oil and seasonings. This coating helps achieve those crispy, golden edges everyone loves. Spread the sprouts on your prepared baking sheet with the cut sides facing down. This direct contact with the hot pan creates the best caramelization.
- Roast to Perfection:
- Slide the baking sheet into your preheated oven and roast for 20 to 25 minutes. About halfway through cooking, use a spatula to flip the sprouts, ensuring even browning. You want the edges to become deeply golden and slightly crisp while the centers remain tender. The natural sugars in the Brussels sprouts will caramelize, reducing any bitterness and bringing out their nutty sweetness.
- Create the Glaze:
- While the sprouts are roasting, make your glaze. In a small saucepan, combine cranberry juice, chopped dried cherries, maple syrup, balsamic vinegar, orange zest, cinnamon, and a pinch of salt. Bring this mixture to a gentle simmer over medium heat, watching carefully as it begins to bubble. The cherries will begin to plump as they absorb the liquid.
- Reduce and Thicken:
- Maintain a steady simmer, stirring occasionally to prevent sticking. Allow the glaze to cook for 8 to 10 minutes, during which time it should reduce by approximately half and thicken to a syrupy consistency. You can test the thickness by dipping a spoon into the glaze. It should coat the back of the spoon and slowly drip off rather than run off quickly. The natural pectin in the cranberry juice helps achieve this perfect consistency.
- Combine Sprouts and Glaze:
- Once your Brussels sprouts are roasted to golden perfection, immediately transfer them to a large mixing bowl. Pour the warm glaze over the hot sprouts and gently toss until each piece is evenly coated with the glistening ruby mixture. The heat from the freshly roasted sprouts will help them absorb some of the glaze's flavor.
- Garnish and Serve:
- Transfer your glazed Brussels sprouts to a serving platter, arranging them in an appealing mound. Sprinkle the toasted pecans evenly over the top, followed by a scattering of fresh parsley. These final touches add texture, color, and a fresh contrast to the rich, glazed sprouts. Serve immediately while still warm for the best flavor and texture experience.
Pin The dried cherries are truly the secret star of this recipe. While many glazed Brussels sprout recipes rely solely on sweetness, the tart complexity of dried cherries adds a dimension that keeps everyone coming back for seconds. My grandmother always said good cooking is about balance, and these cherries provide exactly that perfect counterpoint to the earthy sprouts.
Storage and Make-Ahead Tips
These glazed Brussels sprouts keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop and meld overnight, making this an excellent make-ahead dish. To reheat, spread the sprouts on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. Avoid microwaving if possible as this can make the sprouts soggy.
For meal prep convenience, you can trim and halve the Brussels sprouts up to 2 days in advance, storing them in a sealed container in the refrigerator. The glaze can also be made 3 days ahead and stored separately. When ready to serve, simply roast the sprouts and reheat the glaze before combining.
Ingredient Substitutions
If dried cherries are unavailable, dried cranberries make an excellent substitute, though they tend to be slightly sweeter so you might reduce the maple syrup by a teaspoon. For a more exotic flavor profile, try dried apricots or golden raisins for a different but equally delicious direction.
No cranberry juice on hand? Pomegranate juice creates a similarly tart base for the glaze, while tart cherry juice intensifies the cherry notes. In a pinch, apple juice with an extra teaspoon of balsamic vinegar can approximate the sweet-tart balance.
For those avoiding nuts, substitute toasted pumpkin seeds or crispy fried shallots for a crunchy topping that's equally delicious. The dish is just as wonderful without any topping at all if you prefer to keep it simpler.
Seasonal Adaptations
Fall Harvest Version Use apple cider instead of cranberry juice and add a diced firm apple to roast alongside the sprouts
Winter Holiday Spin Add a tablespoon of Grand Marnier or orange liqueur to the glaze for a sophisticated touch
Spring Refresh Incorporate a handful of fresh herbs like thyme or tarragon in place of parsley
Serving Suggestions
This vibrant side dish pairs beautifully with roasted turkey or chicken, creating a perfect holiday plate. The sweet-tart flavors complement the savory meat while the bright colors add visual appeal. For a stunning vegetarian holiday spread, serve alongside wild rice pilaf, roasted root vegetables, and mushroom gravy.
For weeknight meals, these glazed sprouts elevate simple proteins like grilled salmon or pork tenderloin to dinner-party status with minimal extra effort. The glaze also works wonderfully with other vegetables—try it with roasted carrots or sweet potatoes for a delicious variation.
Consider serving these sprouts as part of a composed grain bowl for a nutritious lunch option. The sweet-tart glaze acts almost like a dressing, bringing together farro or quinoa, protein of your choice, and perhaps some crumbled goat cheese for a satisfying meal.
Pin Serve immediately while still warm for the best flavor and texture experience.
Recipe Questions
- → How do you achieve crispy Brussels sprouts?
Roast Brussels sprouts cut-side down on a hot baking sheet at 425°F to ensure crisp, caramelized edges.
- → Can fresh cherries be used instead of dried?
Yes, fresh cherries can be used if pitted and chopped, though dried cherries boost sweetness and texture.
- → Is the dish vegan-friendly?
Yes, it’s vegan as long as you use pure maple syrup; check labels to ensure all ingredients align with your diet.
- → What can I substitute for pecans?
Swap pecans with walnuts, toasted pumpkin seeds, or omit nuts for an allergen-friendly version.
- → How do I store leftovers?
Store cooled, glazed Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat to serve.
- → Can this be made ahead?
Roast the Brussels sprouts and prepare the glaze ahead; toss together and garnish just before serving for best results.