Roasted Brussels Sprouts with Cranberries

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When I was a kid, there was a ventriloquist that would be at pretty much every community event around town. He was awful and I hated him (you could totally see his mouth move – plus his doll looked like a kid that I went to school with and didn’t like very much), but his act was geared toward kids so I saw him a million times. Anyway, he would always tell this gross joke: what’s the difference between brussels sprouts and boogers? (kids won’t eat brussels sprouts). I told you it was gross. I’m pretty sure it was because of that joke that I never liked brussels sprouts. I mean, not only did I have to think about boogers every time I ate them (obviously I still do), but it made me think that kids weren’t supposed to like brussels sprouts.

I don’t know what changed my mind… I think one day a few years ago I just felt like having them. Maybe I saw a picture of the in a food magazine or something and realized that the darn things actually looked pretty good. Whatever it was, I bought some and you know what? I loved them! And luckily Shawn did too, so its always a nice option when we’re looking for a vegetable that’s a little different.

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When I saw fresh brussels sprouts at the co-op a few weeks ago, I knew I wanted to give them a try – I usually just get frozen sprouts, and the one time I tried to make fresh onesI didn’t clean them properly or cook them long enough and they didn’t come out very well. These were so big and gorgeous though that I thought I’d give it another shot. In another move that’s uncharacteristic for me, I decided to make them part of a very traditional meal – almost a Thanksgiving dinner type of a thing – with pan roasted chicken and mashed sweet potatoes. To add some brightness to the plate, I added cranberries, ginger, and orange to the brussels sprouts. Everything went together beautifully, and this is a side-dish that will become a staple for me. I really enjoyed how the tartness of the cranberries played off the sharpness of the sprouts.



This does take a while to prepare – I let everything roast for about 40 minutes so the brussels got nice and tender – but since most of the time is inactive, it isn’t completely out of the question for a weeknight meal. I don’t like to spend too much time in the kitchen on weeknights since I have so little time to myself. I’d rather relax than stand over the stove. But since these basically do their own thing in the oven, it isn’t bad. I made these after work on Friday and dinner was on the table at a decent hour. I’d make them on a weeknight again, but I’d make sure to start them early so that I’m not eating too late.

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Roasted Brussels Sprouts with Cranberries
Serves: 4
  • 1 pound Brussels sprouts
  • 1 Tablespoon grainy mustard
  • 1 cup cranberries (I used frozen)
  • 1 Tablespoon agave nectar
  • 1 Tablespoon frozen orange concentrate
  • 1 Tablespoon grated ginger
  • 1 Tablespoon butter
  • salt and pepper
  1. Clean brussels sprouts by cutting off the stem end and removing the tough outer leaves. Slice each sprout in half.
  2. Bring some water to a boil in a medium saucepan with a steamer insert. Steam the sprouts for 5 minutes or until they turn bright green and begin to soften. Transfer to a baking dish, and toss with mustard. Roast at 450 for 40 minutes or until tender (check them after 20 minutes or so – if they start to get too dark, cover the dish with foil).
  3. Add cranberries, agave, orange concentrate, and ginger to a small saucepan over medium-low heat. Gently warm the mixture until the cranberries soften and become slightly syrupy/glazed – about 5-10 minutes. In another small pan, heat the butter over low heat until it melts and begins to brown – about 4 minutes.
  4. Add the cranberries and butter to the brussels sprouts; mix gently to combine. Season to taste with salt and pepper.


Approx 105 calories, 3 grams fat, 4.5 grams fiber, 3.2 grams protein


I recently saw a thread over at the foodie blogroll where people could post a picture of their kitchen, so that you can see where everyone spends their time cooking. I thought it would be fun to share some photos of my kitchen here (I also spent all weekend cleaning, so it actually looks presentable – ha!). It’s pretty small and needs some help (I HATE my countertops!) but its mine and it serves its purpose.

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  1. Natasha - 5 Star Foodie says:

    Brussel sprouts sound great paired with cranberries! Your kitchen looks very nice, thanks for sharing the pictures!

  2. Your kitchen is so cute! Man, all of these luscious brussel sprouts recipes make me wish my husband liked them!

  3. I love brussel sprouts, too, but I’ve never tried them with cranberries. This looks yummy! And what a neat idea sharing your kitchen – very cute! I love the green on the walls.

  4. I got a kick out of reading about the ventriloquist!

    I have a fascination with brussel sprouts and visions of a yummy, glistening, buttery bowl full of them sitting on my table. But I have had zero luck with them. The few times I have tried they ended up in the garbage.

  5. I love your kitchen!!!! It looks so inviting to cook in.

    I never really had a love for brussel sprout, maybe it’s because i never really had them as a kids. But they looks little baby tiny heads of lettuce. hehe… I’ll have to give them a try one of these days.

  6. Dude, complain about kitchen sizes when you have a kitchen like mine…’scuse me I mean a hole in the wall.

  7. haha, Mo. I didn’t really mean to make it sound like I was complaining. I just wish I had more counter space. Your kitchen is teensy! I think I would go nuts! I’m pretty sure you *do* have more cabinets and counters than me somehow though. lol Mine is just set up stupidly.

  8. Brussel sprouts, I rarely buy them, but now that I’ve seen yours with cranberries I’ll definitely look for them. Looks really yummie and love the colors of the dish :-)

  9. I love brussel sprouts and will have to give this recipe a try. I make my own grainy mustard so can use it in this recipe!!

  10. I actually love brussels sprouts. Your recipe looks excellent. I can see how the cranberries and mustard would work together.

  11. These sound great, I love both brussel sprouts & cranberries. Usually I saute them with a little diced onion, then finish with a little S&P, fresh lemon juice & grated rind:-) I think you’re supposed to use bacon too, but I’m antibacon.

    I make that for thanksgiving, along with a fresh cranberry orange relish, it’s like you mixed two of my favorites together

  12. hahaha nice joke. I love brussels! I agree- perfect dish for thanksgiving. Your kitchen is adorable

  13. just made your roasted brussels and cranberries last night. LOVE! thank you for the beautiful combo and recipe. i didnt have orange juice, so i just used some orange zest for the flavor, and also skipped the mustard. thank you!

  14. JC and I eat brussels sprouts all the frigging time. I steam them for a while (that’s the closest approximation of time I can think of right now, maybe 10 min?) until they are almost fork-tender. Then dump in a saute pan a lot of butter. Let that melt and then put the sprouts in there with a bunch of salt and pepper. When they little pieces of sprout leaves that fall off the head start to blacken and the whole head sprouts are nice and browned, you’re done.

    I’ll have to try it with cranberries though- I did see local, organic fresh ones at the market the other day.

  15. I think brussels sprouts are fantastic. This recipe looks delicious. I wonder if dried cranberries would work too? I can’t say that we have really nice cranberries available too often where I live.

  16. I’d never thought of combining Brussels sprouts and cranberries – brilliant idea!

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