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Thanksgiving Brussels Sprouts

Roasted Brussels sprouts with crispy caramelized edges, dried cranberries, toasted pine nuts, and balsamic glaze - a show-stopping holiday side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh Brussels sprouts, trimmed and halved
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pine nuts
  • 2 tablespoons balsamic glaze
  • 1/4 cup grated Parmesan cheese (optional)

Method
 

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. Trim stem ends of Brussels sprouts, remove yellowed outer leaves, and slice in half lengthwise.
  2. Place halved Brussels sprouts in a large mixing bowl and drizzle with olive oil. Toss thoroughly until every piece is coated. Add kosher salt, black pepper, and minced garlic, mixing everything together with your hands.
  3. Spread seasoned Brussels sprouts on prepared baking sheet in a single layer, cut-side down. Avoid overcrowding - use two baking sheets if needed.
  4. Roast for 20-25 minutes, until edges are deeply golden brown and crispy while centers remain tender. You should hear them sizzling and smell a nutty, caramelized aroma.
  5. Remove from oven and immediately sprinkle with dried cranberries and toasted pine nuts while hot. Drizzle with balsamic glaze and finish with grated Parmesan cheese if desired.

Notes

Trim and halve Brussels sprouts up to 2 days in advance. Store leftovers in refrigerator for up to 3 days. Reheat in 400°F oven for 5-7 minutes to restore crispiness. Place cut-side down for maximum caramelization. Don't overcrowd the pan to avoid steaming.