Roasted Brussels Sprouts with Cranberries and Clementines. This is my favorite way to eat Brussels sprouts—lightly sweetened with a blood orange brown sugar glaze, these citrus-spiked sprouts are so delicious.
If you haven’t joined team Brussels sprouts yet, give them a chance. I used to avoid them like many people, but now they’re a staple in my kitchen.
New to this versatile green vegetable? If you enjoy broccoli or cauliflower, you’ll likely love Brussels sprouts too—the key is cooking them the right way.
Helloooo, Brussels sprouts!
There are several great ways to enjoy them. Add raw chopped or shredded sprouts to winter salads for a crunchy, cruciferous element. Pairing Brussels sprouts with bacon is a classic for a reason—smoky, salty bacon balances their natural earthiness.
You can also bake them in a gratin with cheese, or go sweet-savory by combining caramelized cranberries and bright clementines.
Today we focus on the sweet-citrus route. Cranberries and citrus bring out the best in roasted or sautéed sprouts, making them feel festive and candy-like without being overly sweet.
Cranberry tip
If you prefer your cranberries on the sweeter side, sprinkle them with a little brown sugar before roasting. You can also use dried cranberries—soak them briefly in warm water to plump them up before adding them to the dish.
Want a vegan version? Omit the honey in the glaze and the recipe is plant-based and delicious.
Roasted Brussels Sprouts with Cranberries and Clementines
These roasted Brussels sprouts with cranberries and clementines are a favorite because they balance caramelized sweetness with bright citrus. They make an excellent side for holiday dinners or a lively complement to a weeknight meal.
Roasted Brussels Sprouts with Cranberries and Clementines
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Ingredients
- 20-25 Brussels sprouts
- 2 cups fresh cranberries
- 1-2 cups mandarin or clementine segments (from fruit cups or fresh)
- 1 TBSP extra virgin olive oil plus extra if needed
- ¼ tsp sea salt
- black pepper to taste
For the glaze
- 1.5 TBSP blood orange olive oil
- ½ TBSP honey
- 1-2 tsp brown sugar
- a pinch of salt
Instructions
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There are two easy methods: roast in the oven for a crispy, caramelized edge, or blanch and sauté on the stove for a firmer, brighter result. Both work well with the glaze and fruit—choose based on the texture you prefer.
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Start by washing and trimming sprouts—remove stems and any discolored outer leaves. Then pick your method below.
Roasted Brussels sprouts
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Halve or quarter the sprouts, toss with olive oil, salt, and pepper, and spread on a sheet pan. Roast at 400°F (about 200°C) for 30–35 minutes until crisp on the outside and tender inside. Add cranberries about 15–20 minutes into roasting so they caramelize without overcooking.
Stovetop sprouts
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Bring about 2 cups of water to a boil (or replace one cup with orange juice for extra citrus). Add sprouts and blanch for a few minutes until bright green and fork-tender. Shock them in ice water, then drain.
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When ready to serve, halve the blanched sprouts and sauté briefly in a pan with a bit of blood orange olive oil and a pinch of salt just to warm and finish them.
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If blanching, roast the cranberries separately: toss with a little oil and roast at 400°F for about 15 minutes.
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Whisk together the glaze ingredients until you have a smooth, slightly thick paste. For roasted sprouts, toss everything together in a bowl with the glaze. For the stovetop method, add the glaze to the sauté pan and toss to coat while the sprouts are hot.
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Fold in the clementine or mandarin segments gently, then serve warm.
Notes
The photos show the stovetop blanch-and-sauté method; roasting produces crispier, browned edges but both methods are delicious.
Nutrition facts are estimated and should be used as a guide.
Nutrition
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Carbohydrates: 16g
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Protein: 3g
,
Fat: 6g
,
Fiber: 5g
,
Sugar: 8g
So… how was it!?
Amazing. I made this expecting my husband to refuse a bowl of Brussels sprouts, but he dug in the moment I set it down. We ended up eating right then and there—classy, I know—and the bowl disappeared fast.
Serve this as a festive side for Thanksgiving, a cozy winter weeknight dish, or enjoy it straight from the serving bowl. The sweet-tart cranberries and bright citrus make the sprouts irresistible.
Remind me again why I own furniture?
Looking for more holiday favorites?
- Honey Roasted Butternut Squash with Cranberries and Feta
- Slow Cooker Apple Cranberry Sauce
- Spicy Southern Hot Corn
If you try these Roasted Brussels Sprouts with Cranberries and Clementines, let me know. Leave a comment or tag your photos so I can see what you made—I love hearing from readers and celebrating your kitchen wins.