Balsamic Glazed Caramelized Brussels Sprouts With Cranberries

White bowl filled with Caramelized Brussel Sprouts glazed with balsamic vinegar and tossed with cranberries and toasted pecans.

5 from 8 votes

Balsamic Glazed Caramelized Brussels Sprouts With Cranberries

The crispy Caramalized Brussels Sprouts with Cranberries are the perfect side dish for any family dinner or holiday meal. The tangy balsamic glaze brings out their natural sweetness, making them picky eater approved!

Prep Time10

Cook Time30

Total Time40

Course: vegetable side

Cuisine: American

Servings: servings

Calories: 433kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

12 oz Brussels sprouts yellow leaves removes, ends trimmed
2 Tablespoons extra virgin olive oil
¼ teaspoon kosher salt
4 slices bacon cooked and chopped
1 cup toasted pecans whole and pieces
½ cup dried cranberries plumped in hot water (see instructions)
¼ cup balsamic glaze

Instructions

How to roast Brussels sprouts:

Preheat oven to 400 °F.
Slice all Brussels sprouts in half.
In a medium bowl, toss together halved Brussels sprouts, 2 Tablespoons of extra-virgin olive oil, and kosher salt until well coated.
Arrange Brussels Sprouts cut side down on a rimmed baking sheet.
Roast in the 400 °F for about 25 minutes. During the last 5-10 minutes of roasting, flip them over for even caramelizing. The cut cut sides should be partially charred but not blackened.

Cook the bacon in the oven:

Line a separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 °F for about 20 minutes or until the bacon is done. You ca do it at the same time as roasting the Brussels sprouts.
Drain the bacon of fat and slice the bacon into small bites.

Toast the pecans:

Line a baking sheet with parchment paper. Add pecans in one layer.
Toast the pecans for about 5 minutes in a 350 °F oven until they're golden.

Plump Dried Cranberries:

To rehydrate the cranberries, briefly soak them in hot water by bringing a small pot of water to a boil.
Add the dried cranberries to a medium bowl and pour hot water over the cranberries and soak them for about 10 minutes. Drain.

Putting it together:

In a large bowl, combine the roasted Brussels sprouts, chopped cooked bacon, toasted pecans, and the soaked dried cranberries.
Toss everything together. If desired, add an additional 1 Tablespoon of extra-virgin olive oil to the salad and mix.
Drizzle with 3 to 4 Tablespoons of your favorite balsamic glaze. (see notes for how to make your own)

Notes

TIPS:

Choose small Brussels sprouts so you get the best flavor possible.
Remove the outer leaves and slice them in half evenly before you roast them.
Make sure to lay them out on a single layer on your baking tray, so that they crisp up evenly.
When you are coating them in the oil, make sure to get the sprout evenly coated so that they crisp up nicely in the oven.

STORAGE:

These caramelized Brussels sprouts with bacon are best enjoyed right away. However, you can store them in the fridge in an airtight container for up three days.

Reheat them in the oven at 350 degrees for 8 to 12 minutes or in the air fryer at 350 degrees for 3 to 5 minutes or until the brussel sprouts are warmed and crispy.

Nutrition