Roasted Brussels Sprouts with Cranberries & Pecans

Roasted Brussels sprouts with cranberries and pecans are one of the most festive, colorful, and flavorful Christmas side dishes you can bring to the holiday table. With their caramelized edges, tart pops of cranberries, and buttery crunch of pecans, this dish beautifully captures everything cozy and celebratory about winter cooking. It’s the perfect balance of savory, sweet, bright, and seasonal — exactly what a Christmas side dish should be.

This recipe shines during December because it’s simple, wholesome, and filled with ingredients that highlight winter freshness. Brussels sprouts roast beautifully, developing a toasty flavor and crispy edges that pair stunningly with dried cranberries and crunchy nuts. Add a hint of maple syrup or olive oil, and you have a Christmas-ready vegetable dish that pairs effortlessly with roasted chicken, beef holiday entrées, vegetarian mains, or any other festive plate.

Whether you’re hosting a large Christmas dinner, attending a holiday potluck, or preparing a simple yet vibrant side for a small family gathering, this roasted Brussels sprouts dish is guaranteed to bring color and flavor to your holiday menu — without stress or complicated steps.

---

Why This Dish Works Perfectly for Christmas

Colorful and Festive

The green Brussels sprouts paired with bright red cranberries create a natural Christmas color palette that looks stunning on any holiday table.

Healthy But Still Comforting

Brussels sprouts are packed with fiber, vitamins, and antioxidants, while pecans add healthy fats and warm winter richness.

Sweet and Savory Balance

The combination of roasted vegetables, nutty crunch, and subtle sweetness creates a flavor harmony that feels festive without being heavy.

Easy to Prepare

Everything roasts on one pan, making this recipe ideal for busy holiday cooks.

Pairs With Any Holiday Main Dish

This side dish complements Christmas chicken recipes, beef tenderloin, seafood plates, casseroles, and vegetarian entrées.

---

Ingredients for Roasted Brussels Sprouts with Cranberries & Pecans

Main Ingredients

• 1½ lbs fresh Brussels sprouts, trimmed and halved

• 3 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon garlic powder or fresh garlic (optional)

Add-Ins

• ½ cup dried cranberries

• ½ cup chopped pecans, toasted if desired

• 1–2 tablespoons maple syrup (optional for a slight glaze)

Optional Extras

• Fresh rosemary or thyme for topping

• A squeeze of lemon juice for brightness

• Pomegranate seeds for extra holiday color

• A sprinkle of Parmesan (optional, if you want a savory twist)

---

Step-by-Step Instructions

Prep the Brussels Sprouts

1. Rinse Brussels sprouts thoroughly.

2. Trim off woody ends and peel any damaged outer leaves.

3. Cut large sprouts in half for even roasting.

Season the Sprouts

1. Place sprouts on a baking sheet lined with parchment paper.

2. Drizzle olive oil evenly over them.

3. Add salt, pepper, and garlic powder if using.

4. Toss until each piece is well coated.

Roast to Perfection

1. Preheat oven to 400°F (205°C).

2. Roast for 20–25 minutes, stirring halfway.

3. Cook until the edges are golden brown and crisp.

Add Cranberries and Pecans

1. Remove the pan from the oven when the sprouts are ready.

2. Add dried cranberries and chopped pecans directly onto the hot sprouts.

3. Drizzle with maple syrup, tossing everything together.

Final Touch

Taste and adjust seasoning. Add lemon juice or extra herbs if desired.

---

Tips for Perfectly Roasted Brussels Sprouts

Choose Fresh, Firm Sprouts

Look for bright green sprouts with tight leaves.

Halve Only the Large Ones

Smaller sprouts can stay whole to avoid overcooking.

Avoid Overcrowding

Roasting requires space. If the pan is too packed, the sprouts will steam instead of crisp.

Roast at High Heat

A 400°F oven creates that signature caramelized exterior.

Add Pecans at the End

Pecans burn easily, so stir them in after roasting instead of baking them the whole time.

Maple Syrup Is Optional

A small drizzle adds beautiful winter sweetness but isn’t required for flavor.

---

Variations for Holiday Creativity

Balsamic Cranberry Brussels Sprouts

Drizzle with balsamic reduction before serving for tang and richness.

Maple Dijon Brussels Sprouts

Add 1 teaspoon Dijon mustard to the olive oil for extra savory depth.

Citrus Holiday Brussels Sprouts

Use orange zest and dried golden raisins for a sweet, bright variation.

Spicy-Sweet Version

Sprinkle red pepper flakes or crushed chili for heat.

Herb-Loaded Brussels Sprouts

Mix in fresh thyme, rosemary, basil, or parsley after roasting.

Nut-Free Option

Replace pecans with toasted sunflower seeds or leave nuts out entirely.

---

What to Serve with Roasted Brussels Sprouts with Cranberries & Pecans

This festive side dish complements a variety of Christmas favorites:

Chicken Christmas Mains

• Herb-roasted chicken

• Garlic butter chicken

• Sheet-pan chicken with winter vegetables

Beef Holiday Dishes

• Slow-roasted beef

• Garlic herb tenderloin

• Skillet steak bites

Seafood Christmas Entrées

• Lemon baked salmon

• Garlic butter shrimp

• Herb-roasted cod

Festive Vegetarian Options

• Lentil loaf

• Stuffed squash

• Cheesy potato casseroles

Holiday Sides That Pair Perfectly

• Scalloped potatoes

• Mashed potatoes

• Green bean casserole

• Maple roasted carrots

• Christmas salads

The sweetness from the cranberries and the crunch from the pecans make these Brussels sprouts a standout next to rich and savory holiday mains.

---

How to Make This Dish Ahead of Time

Make-Ahead Brussels Sprouts

• Prep and trim sprouts up to 2 days ahead.

• Store in a sealed container in the refrigerator.

Make the Entire Dish Ahead

• Roast sprouts as directed.

• Store separately from cranberries and pecans.

• Reheat sprouts at 350°F for 8–10 minutes.

• Toss with dried cranberries and pecans right before serving.

• Add maple syrup or lemon juice only after reheating.

For Potlucks

This dish travels well. Add cranberries and pecans once you arrive for best texture.

---

Storing and Reheating Leftovers

Storage

Refrigerate leftovers in an airtight container for 3–4 days.

Reheating

• Oven: 350°F for 6–8 minutes (best texture).

• Air fryer: 3–5 minutes for crispiness.

• Microwave: quick but will soften the nuts.

Freezing

You can freeze roasted Brussels sprouts, but cranberries and pecans should be added after thawing.
Note: texture becomes softer after freezing, but still good for mixing into bowls or casseroles.

---

Presentation Ideas for Christmas

Add Fresh Garnishes

Sprinkle sprouts with fresh rosemary, thyme, or pomegranate seeds.

Serve on a Holiday Platter

Use white or wood serving dishes to highlight the colors.

Create a Christmas Color Explosion

Mix roasted Brussels sprouts with roasted carrots or butternut squash.

Top With a Glossy Finish

A tiny drizzle of maple syrup or olive oil adds shine and appeal.

---

Nutritional Benefits

Brussels Sprouts

High in fiber, vitamin C, vitamin K, and antioxidants.
Perfect for balancing richer holiday foods.

Cranberries

Provide natural sweetness, antioxidants, and festive color.

Pecans

Rich in healthy fats, minerals, and warm winter flavor.

This side dish is as nutritious as it is beautiful, making it perfect for families wanting healthy Christmas meals that still feel special.

---

Why This Recipe Stands Out for Holiday Gatherings

Roasted Brussels sprouts with cranberries and pecans offer everything people love about holiday food: comforting warmth, seasonal ingredients, festive colors, and a perfect balance of textures. The caramelized sprouts, chewy cranberries, and crisp nuts make each bite exciting and flavor-filled.

It’s also a dish that looks elegant on the table but requires minimal effort — a holiday cook’s dream. The recipe is naturally gluten-free, vegetarian, wholesome, affordable, and easy to scale up for bigger gatherings.

This dish often becomes a recurring Christmas favorite because it brings freshness and brightness to a meal that’s often filled with heavier dishes. It adds balance, beauty, and flavor to the entire holiday menu.

---

Frequently Asked Questions

Do Brussels sprouts need to be blanched before roasting?

No. Roasting raw sprouts gives the best crispy texture.

Can I use frozen Brussels sprouts?

Fresh is best, but frozen can work if thawed and patted dry thoroughly.

Do I need to toast the pecans first?

You can, but it’s optional. Toasting enhances the flavor and crunch.

Can I use fresh cranberries instead of dried?

Yes — roast fresh cranberries with the sprouts for a tart version.

Is maple syrup required?

No, it’s optional. The cranberries provide natural sweetness.

How do I keep Brussels sprouts from getting mushy?

Avoid overcrowding and roast at high heat.

Can I double the recipe?

Absolutely — use two sheet pans for even roasting.

Are pecans the best nut for this dish?

Pecans are classic, but walnuts, almonds, or pistachios also work.

---

Bringing Holiday Joy to the Table

Roasted Brussels sprouts with cranberries and pecans are more than just a side dish — they are a celebration of winter flavors, Christmas colors, and wholesome seasonal ingredients. Whether you’re preparing a large Christmas dinner or a cozy gathering for two, this recipe adds brightness, crunch, and festive flair to your holiday plate.

It’s simple, beautiful, healthy, and incredibly delicious — a perfect addition to any Christmas menu. Once you try it, it just might become one of your must-have holiday traditions.