Brussels Sprouts with Balsamic and Cranberry

Brussels Sprouts with Balsamic and Cranberry


Servings 16
Time Needed Prep
Ingredients 6
Difficulty Easy

Rating (click to rate)

3.0 based on 2 ratings.


  • 1300 g Brussels Sprouts
  • 1/2 cup Olive Oil
  • 1 cup Balsamic Vinegar
  • 1/2 cup Sugar
  • 1 cup Dried Cranberries
  • 1 Salt And Pepper

Nutrition Information

Qty per
101g serve
Qty per
Energy 113cal 112cal
Protein 2.95g 2.91g
Fat (total) 3.99g 3.94g
 - saturated 0.5g 0.49g
Carbohydrate 12.6g 12.5g
 - sugars 7.3g 7.2g
Dietary Fibre 3.06g 3.02g
Sodium 207mg 204mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Brussels Sprouts with Balsamic and Cranberry can be served during the holidays and could be one of your Christmas special side dishes. It’s one fresh and delicious veggie side dish that will brighten up your merry table!

This is a vegetarian dish so perhaps not all people will love this, but maybe if you encourage the veggie haters to take even a little bite, they might change their mind! Brussels Sprouts with Balsamic and Cranberry are a dish anyone shouldn’t miss!

This is so easy and serves a lot of people. This also wouldn’t take so much of your time so why not prepare the ingredients now and start cooking?

Brussels Sprouts with Balsamic and Cranberry


  1. Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 180C for 25 to 30 minutes, or until brown.

  2. In a saucepan, combine balsamic vinegar and sugar. Bring to a boil, then reduce heat to medium-low and reduce until mixture is very thick, about 15 to 20 minutes.

  3. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Recipe Hints and Tips:

  • Brussels Sprouts with Balsamic and Cranberry can be kept in the fridge up to four days.
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