Roasted Brussels Sprouts with Cranberry Glaze
Roasted Brussels Sprouts with Cranberry Glaze turn a simple side into a standout dish. The sprouts caramelize in the oven, then get coated in a vibrant cranberry glaze that is equal parts tart and sweet, with cranberry juice, orange juice, warm hints of cinnamon, nutmeg and little umami. It is a bold, bright burst of fall flavor – proof that Brussels sprouts can steal the spotlight.
Table of contents
Ingredients
- Brussels sprouts
- Olive oil
- Salt
- Ground black pepper
- Cranberry juice
- Orange juice
- Soy sauce
- Honey
- Cinnamon
- Nutmeg
- Cornstarch
Cranberry glaze – soy sauce, the secret flavor ingredient
This simple glaze comes together in minutes on the stovetop in a small saucepan. A splash of soy sauce adds subtle savory depth that perfectly balances the tart cranberries and warm spices. It’s the same secret flavor booster I use in my roast turkey glaze, bringing a hit of umami that makes the Brussels sprouts richer, more balanced, and irresistibly tasty.
Glaze sweetener
I like to honey as my sweetener. You only need a little as the cranberry juice will be sweet as well as the orange juice. You can also use maple syrup.
Brussels sprouts game changer
Never eat boiled Brussels sprouts again! Roasting them with olive oil, salt, and pepper brings out a toasty sweetness in this once-feared vegetable—and the crispy leaves are irresistible. A drizzle of glaze added while roasting slightly caramelizes, taking them to the next level.
As a child, I was never a lover of Brussels sprouts. No matter how hard my mother tried, I refused—not just sprouts, but most vegetables. I suppose that’s common for kids. But now, as an adult, I’ve discovered roasting them, and they’ve become my favorite seasonal vegetable. Funny how things change!
Thanksgiving and Christmas recipes
Here are four complementary dishes from that would pair beautifully with this Roasted Brussels Sprouts recipe.
- Herb Roasted Beef Tenderloin – Elegant, tender, and richly seasoned with fresh herbs, this beef centerpiece pairs beautifully with the sweet-tart cranberry glaze on the Brussels sprouts.
- Herbed Turkey Breast – Juicy roasted turkey breast infused with fresh herbs provides a simple, elegant main that pairs perfectly with the sweet-savory sprouts.
- Meatloaf Wellington – A cozy, elevated twist on classic comfort food wrapped in flaky pastry—a satisfying main course that balances the bright cranberry glaze beautifully.
- Mushroom Wellington – A vegetarian-friendly centerpiece featuring earthy mushrooms and savory seasonings wrapped in golden, flaky pastry, complementing the cranberry-glazed sprouts with rich, umami flavor.
Optional toppings
Toasted pecans (for crunchy texture), dried cranberries, crispy pancetta.
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Roasted Brussels Sprouts with Cranberry Glaze
Video
Ingredients
For the Brussels sprouts:
- 1 pound (453 grams) Brussels sprouts, trimmed, rinsed and cut in half
- ⅓ cup (78 ml) olive oil
- ¼ teaspoon salt
- Small pinch ground black pepper
For the glaze:
- ¼ cup (60 ml) cranberry juice, plus ½ teaspoon
- ¼ cup (60 ml) orange juice
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons honey
- Small pinch ground cinnamon
- Small pinch ground nutmeg
- Small pinch salt
- 1 teaspoon corn starch
Instructions
- Preheat oven to 425°F/220°C.
- Add the Brussels sprouts to a mixing bowl. Drizzle with oil, salt and pepper. Mix well.
- Arrange the Brussels onto a large baking sheet in an even layer, cut-side down. Roast for 20 minutes.
- While they roast, to a saucepan add ¼ cup cranberry juice, orange juice, soy sauce, honey, cinnamon, nutmeg and salt. Bring to a simmer.
- To a small mixing bowl add the corn starch and mix in the ½ teaspoon cranberry juice until dissolved. Whisk into the glaze and simmer until thickened.
- Remove the Brussels sprouts from the oven and brush with the glaze. Return back to the oven for 10-15 more minutes until they are tender.
- Remove from the oven transfer to a serving dish. Drizzle with more glaze.
Can you make it ahead of time and heat it up?
Yes, you can roast the Brussels sprouts and also make the glaze. Store them separately in the fridge, then reheat the Brussels in a 350°F oven for about 10-15 minutes, heat the glaze and serve. Enjoy!
Looking forward to trying your recipe although I have a quick question: Your description says olive oil yet ingredient list says vegetable oil, which is better to use?
I used to use olive oil but it can get smoky so I switched it to vegetable oil and that works better. Enjoy!
LOVE roasted Brussels sprouts and this is how I cook them too! Way better than boiled!
That’s great Ian, I do prefer them roasted. Thank you for visiting 🙂
I discovered quite by chance that it is possible to roast brussels sprout – I was being lazy that day and trying to avoid having to use a pan. So I put them into the baking dish with whatever else I was cooking that day and gave it a try. Worked although the final result for that first batch was a touch on the dry side. Well enough to try again. Then I used a little more oil to get perfect results. These days brussels go into either the oven or the steamer. All depends what else is being cooked for that meal