Description
A healthy and flavorful side dish that combines crispy roasted Brussels sprouts with sweet honey and tart cranberries – perfect for holidays or weeknight dinners.
Ingredients
Brussels Sprouts and Cranberries:
1.5 pounds Brussels sprouts (choose fresh, firm sprouts)
1 cup dried cranberries
2 tablespoons extra virgin olive oil
Pinch of sea salt and black pepper to taste
Honey Glaze:
3 tablespoons honey
1 teaspoon fresh lemon juice
Pinch of sea salt
Optional Add-Ins:
1/2 cup chopped walnuts or pecans
Fresh thyme or rosemary to taste
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rinse and pat dry Brussels sprouts. Trim off tough ends and slice each in half.
Toss sprouts with olive oil, sea salt, and black pepper.
Arrange cut-side down on the baking sheet and roast for 20–25 minutes until golden and crispy.
In a small bowl, whisk together honey, lemon juice, and a pinch of salt.
Transfer roasted sprouts to a serving bowl, drizzle with the honey glaze, and toss with dried cranberries.
Optionally garnish with chopped nuts and fresh herbs. Serve warm.
Notes
For best results, do not overcrowd the pan — allow room for sprouts to crisp up.
Add nuts or herbs just before serving for optimal texture and flavor.
Can be made ahead and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy Snack
- Method: Roasting
- Cuisine: American
