Roasted Brussels Sprouts with Cranberries & Brown Butter Recipe

Last Updated on 2 months by Neha Deshmukh

Roasted Brussels Sprouts With Cranberries & Brown Butter Recipe

Introduction

Okay, let’s be real – Brussels sprouts didn’t always have the best reputation, did they? I remember being a kid and absolutely dreading them! But honestly, once you roast them just right, they’re unbelievably delicious. This recipe for Roasted Brussels Sprouts with Cranberries & Brown Butter is a total game-changer. It’s become a staple in my kitchen, especially around the holidays, and I know it’ll become one of your favorites too. It’s a beautiful blend of savory, sweet, and nutty flavors – seriously, what’s not to love?

Why You’ll Love This Recipe

This isn’t your grandma’s boiled Brussels sprouts! Roasting brings out a natural sweetness, and the cranberries add a lovely tartness. But the real star of the show is the brown butter. It adds this incredible depth of flavor that takes everything to the next level. Plus, it’s surprisingly easy to make – ready in under 30 minutes!

Ingredients

Here’s what you’ll need to create this magic:

• 1 lb Brussels Sprouts
• 2 tablespoons olive oil
• ½ – ¾ teaspoon salt (adjust to taste)
• ½ – ¾ teaspoon crushed black pepper (adjust to taste)
• ½ cup dried cranberries
• 2 tablespoons sliced almonds
• 1 tablespoon unsalted butter

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Brussels Sprouts: Selecting the Best & Preparing Them

Look for Brussels sprouts that are bright green and firm, with tightly packed leaves. Smaller sprouts tend to be sweeter and more tender. To trim them, simply cut off the very end and remove any yellowing outer leaves. Then, halve or quarter them depending on their size – you want them roughly the same size for even roasting.

Olive Oil: Choosing Quality for Roasting

A good quality extra virgin olive oil is best for roasting. It has a higher smoke point and a lovely flavor. Don’t skimp here – it really makes a difference! About 30ml is perfect.

Dried Cranberries: Varieties & Sweetness Levels

You can use regular dried cranberries, or try sweetened or unsweetened varieties depending on your preference. I usually go for the regular ones, as they provide a nice balance of tartness and sweetness.

Almonds: Toasting for Maximum Flavor

Toasting the almonds is essential. It brings out their nutty flavor and adds a wonderful crunch. Don’t skip this step!

Brown Butter: The Secret to Nutty Goodness

Brown butter is simply butter that’s been cooked until the milk solids have browned, creating a nutty, caramel-like flavor. It sounds fancy, but it’s surprisingly easy to make (and I’ll give you some tips in the “Expert Tips” section!). About 14g of butter is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 400°F (200°C). While it’s heating up, trim and halve your Brussels sprouts.
2. Spread the sprouts out on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss everything together until the sprouts are nicely coated.
3. Roast for 25-35 minutes, flipping halfway through, until the edges are crispy and beautifully browned. Keep an eye on them – ovens vary!
4. While the sprouts are roasting, melt the butter in a light-colored pan over medium-low heat. Swirl it constantly until it turns golden brown and smells wonderfully nutty. Remove from the heat immediately – it can burn quickly!
5. In a separate dry pan, toast the almond slices over medium heat until they’re lightly golden. Watch them carefully, as they burn easily too. Set aside.
6. Once the Brussels sprouts are roasted, transfer them to a serving dish. Sprinkle with cranberries and toasted almonds.
7. Drizzle the warm brown butter over the sprouts and toss gently to combine. Serve immediately and enjoy!

Expert Tips

A few little secrets to help you nail this recipe:

Roasting for Optimal Crispiness

Don’t overcrowd the baking sheet! If the sprouts are too close together, they’ll steam instead of roast. Use two baking sheets if necessary.

Mastering Brown Butter: Avoiding Burning

Low and slow is the key to perfect brown butter. Keep the heat on medium-low and swirl the pan constantly. The butter will go through stages – melting, simmering, foaming, then browning. Remove it from the heat as soon as it’s golden brown and smells nutty.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Simply substitute the butter with a vegan butter alternative. There are some really good ones available now!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Adding Chili Flakes)

For a little kick, add a pinch of red pepper flakes to the Brussels sprouts before roasting. My friend, Priya, loves adding a generous pinch – she says it’s the perfect balance of sweet and spicy.

Festival Adaptation (Thanksgiving/Christmas Side Dish)

This is a fantastic side dish for Thanksgiving or Christmas. You could also add a sprinkle of pomegranate seeds for extra festive flair.

Serving Suggestions

These roasted Brussels sprouts are delicious on their own, or as a side dish with roasted chicken, pork, or fish. They also pair beautifully with a creamy mashed potato or a hearty grain salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in a skillet to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

What’s the best way to trim Brussels sprouts?

Simply cut off the very end and remove any yellowing outer leaves.

Can I use frozen Brussels sprouts for this recipe?

You can, but they won’t get as crispy. Make sure to thaw them completely and pat them dry before roasting.

How do I know when the brown butter is ready?

It will turn golden brown and smell wonderfully nutty. Watch it carefully, as it can burn quickly!

Can I make this ahead of time?

You can roast the Brussels sprouts ahead of time and reheat them before serving. However, the brown butter is best made fresh.

What other nuts can I use instead of almonds?

Pecans or walnuts would also be delicious!

Is it possible to roast the almonds with the Brussels sprouts?

You can, but the almonds might burn before the sprouts are fully cooked. It’s best to toast them separately.