Add a festive burst of colour to your winter meals with this balsamic glazed roasted Brussels sprouts recipe.

Cranberries add a pop of red and a healthy dose of vitamin C to this sweet and savoury dish.

Nutrition Highlights:

  • Fibre

  • Vitamin C

  • Folate

  • Vitamin K

Before You Start:

  1. Preheat your oven to 400°F.
  2. Wash and dry your Brussels sprouts.

You will need:

balsamic glazed brussels sprouts
  1. Parchment-lined Baking Sheet
  2. Small Saucepan
  3. Large Mixing Bowl
  4. Stirring Utensil (spoon or spatula)
  5. Whisk
  6. Measuring Spoons and Cups


  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 1 cup fresh cranberries or frozen cranberries, thawed
  • 2 tablespoons oil (olive or avocado)
  • Salt and black pepper to taste
  • 1/2 cup balsamic vinegar
  • 1/4 brown sugar or coconut palm sugar or equivalent sweetener of your choice
  • Optional toppings: honey, parmesan cheese, chopped fresh parsley


  1. In a large mixing bowl, toss your halved Brussels sprouts with the cranberries, oil, and salt and pepper. Once evenly coated, spread onto a baking sheet in a single layer.
  2. Roast in a preheated 400°F oven for 20-25 minutes, on the middle rack, until Brussels sprouts are crispy and browning on the edges. Stir them halfway through cooking.
  3. Meanwhile, add the balsamic vinegar and sugar to a small saucepan and whisk to combine. Bring to a boil, then reduce heat to low and let simmer for about 15-20 minutes, until reduced by half.
  4. When Brussels sprout mixture is done cooking, transfer to a serving dish. Drizzle half the balsamic glaze over the Brussels sprouts and cranberries and toss gently to coat. Add more of the glaze to taste (you may not need all of it) and continue to toss until evenly coated.
  5. Add optional toppings and enjoy!