I love how easy this recipe is to pull together with just a few ingredients and minimal prep time. The sprouts roast to perfection in under 30 minutes, creating crispy edges and a tender center. The honey glaze gives them a shiny, golden coating, while dried cranberries add just the right contrast. It’s wholesome, naturally sweetened, and feels festive enough for special occasions but easy enough for everyday meals. Plus, the optional walnuts or herbs add an extra layer of flavor and crunch if I want to get a bit fancy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons extra virgin olive oil, for crispy texture
Honey Glaze
3 tablespoons honey, the star ingredient
1 teaspoon fresh lemon juice, to enhance freshness
1 pinch sea salt, to balance flavors
Optional Add-Ins
1/2 cup chopped walnuts or pecans, for extra crunch
Fresh thyme or rosemary, to taste, for an herbal touch
Directions
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
After rinsing and patting dry the Brussels sprouts, I trim off the tough ends and slice them in half.
I toss them gently with olive oil, sea salt, and a bit of black pepper to coat evenly.
Then, I arrange them cut-side down on the baking sheet and roast for 20 to 25 minutes, until golden and crispy.
While they roast, I whisk together honey, lemon juice, and a pinch of salt in a small bowl to create the glaze.
Once the sprouts are done, I transfer them to a serving bowl, pour the glaze over, and toss them gently with the cranberries.
I serve them warm, optionally garnishing with nuts or fresh herbs if I want a little extra flavor and crunch.
Servings and Timing
This recipe makes 4 servings and takes a total of 40 minutes—15 minutes to prep and 25 minutes to cook. It’s quick enough for a busy weeknight yet impressive enough for a holiday side dish.
Variations
When I want to switch things up, I sometimes use maple syrup instead of honey for a different kind of sweetness. I’ve also tried adding roasted butternut squash cubes for a heartier twist. If I prefer a bit of spice, a dash of crushed red pepper in the glaze brings a lovely warmth. And when I’m feeling festive, I like to finish it off with a sprinkle of crumbled feta or goat cheese for a creamy contrast.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness. If I’m in a hurry, the microwave works too—just a minute or so, though the texture will be softer.
FAQs
How do I keep the Brussels sprouts from getting soggy?
I make sure to dry the sprouts thoroughly before roasting and always place them cut-side down without overcrowding the pan. That helps them roast instead of steam.
Can I use frozen Brussels sprouts?
I prefer fresh ones because frozen sprouts can turn out mushy. But if I use frozen, I make sure to thaw and dry them well before roasting.
Is there a vegan version of this recipe?
Yes, I simply substitute maple syrup or agave nectar for the honey to make it vegan-friendly.
Can I prepare this dish ahead of time?
I roast the sprouts ahead of time and reheat them in the oven before serving. I add the glaze and cranberries after reheating for the best texture and flavor.
What main dishes go well with this side?
This pairs beautifully with roasted chicken, turkey, or glazed ham. I’ve also served it with quinoa or wild rice for a lighter vegetarian meal.
Conclusion
This honey roasted Brussels sprouts with cranberries recipe brings together vibrant flavors, satisfying textures, and wholesome ingredients in one easy dish. Whether it’s a cozy weeknight dinner or a festive holiday spread, I keep coming back to this recipe for its simplicity and versatility. It’s a side dish that truly shines with every bite.
A healthy and flavorful side dish that combines crispy roasted Brussels sprouts with sweet honey and tart cranberries – perfect for holidays or weeknight dinners.
