Brussels Sprouts pair with creamy blue cheese, dried cranberries and crunchy pecans to create a savory side dish that is perfect for the holidays or a new way to get your family to eat their brussels sprouts. These Brussels Sprouts with Cranberries are sure to be a hit!
Brussels sprouts didn’t make it on my table very often as a child.
I only really started eating them in the past 5 years because before that I never gave them a fair chance.
Boy was I missing out! I have recently fallen in love with them. Today’s Brussels Sprouts with Cranberries are a new favorite. I have fallen in love with crispy brussels sprouts.
I love the brussels sprouts paired with creamy blue cheese or goat cheese, sweet dried cranberries and the sweet pecans.
I think these really are the perfect holiday side dish.
Now I like all types of brussels sprout recipes and try to mix things up when making them. Today’s recipe does just that by adding creamy blue cheese or goat cheese, sweet cranberries and sweet pecans to create a pretty darn good pairing of flavors with every bite.
It might sound like a strange combination, but I promise it is delicious. If you are a fan of brussels sprouts you have to try these. Roasting brussels sprouts is my favorite way to make them because it helps bring out the flavor and they get a little bit crispy, which I like.
For those that are thinking ahead to Thanksgiving or Christmas these Roasted Brussels Sprouts would be the perfect addition to your thanksgiving menu or christmas dinner.
A few other brussels sprout recipes I enjoy are these Roasted Balsamic Brussels Sprouts, or these Roasted Brussels Sprouts with Bacon.
Recipe Ingredients
- Brussels Sprouts: The brussels sprouts are the star of the show in this side dish. I wash them and peel away any leaves that don’t look good. Then I slice them in half before roasting them.
- Blue Cheese: The goat cheese or blue cheese are creamy cheeses that add a nice flavor to the dish. Some people don’t enjoy the strong flavor of blue cheese which makes goat cheese a nice lighter option. Other nice additions would be feta cheese or Parmesan cheese.
- Nuts: The toasted pecans {or try walnuts} are a great earthy addition to the dish and also have great healthy benefits. If pecans aren’t your thing go for earthy walnuts or almonds.
- Dried Cranberries: I love the sweetness of dried cranberries with the brussels sprouts. You can also try raising or dried apricots in place of the cranberries. You also can use leftover cranberries from your holiday meal to make this dish.
Ways to Modify These Cranberry Brussels Sprouts:
- Nuts: There are a variety of nuts that would be good in this salad. Try pecans, walnuts, sliced almonds, pistachios or pine nuts.
- Cheese: Cheese is such a nice addition to this dish. Aside from blue cheese you can try gorgonzola, goat cheese, feta cheese, Parmesan cheese or mozzarella cheese.
- Vegetables: If you want to add some vegetables in with these brussels sprouts try carrots, shallot or onion.
- Sugar: If you want to add sweetness you can add brown sugar, honey or maple syrup.
- Sauces: You can add a sauce to these brussels sprouts. Try balsamic vinegar or a cranberry sauce.
- Spices: Some spices that would be nice when roasting the brussels sprouts are oregano, thyme, Italian seasoning or za’atar. For a smoky kick try smoked paprika. You also could use curry wpices like curry powder or garam masala.
Recipe FAQ
When choosing brussels sprouts look for bright green, firm and free from yellowing or blemishes. Small brussels sprouts are usually sweeter and more tender while larger ones have a bit of a strong flavor.
Before you make your brussels sprouts make sure to wash them and let them dry thoroughly. If they are wet they won’t roast properly. Trim the stems and remove any outer leaves that are wilted or damaged. Slice sprouts in half (or quarters if they’re very large) to ensure even cooking and expose more surface area for caramelization.
Make sure to spread the sprouts in a single layer with their cut sides down and give them space. If you need to use two baking sheets that is fine. Overcrowding traps steam, preventing them from crisping.
What Should I Pair With These Brussels Sprouts with Blue Cheese?
- I love making these brussels sprouts around the holidays which makes them the perfect match for this Herb Butter Roasted Turkey, Garlic Herb Butter Roast Chicken, Instant Pot Rotisserie Chicken or this Slow Cooker Mediterranean Whole Chicken.
- I adore brussels sprouts with beef. It is one of my favorite pairings. Some recipes I especially love are this Grilled Ribeye Steak, Lemon Garlic Butter Grilled Ribeye or these Slow Cooker Italian Short Ribs.
- Seafood is also a nice pairing for this side dish. Try this Black Sea Bass Recipe, Air Fryer Cod or this Baked Fish with Lemon Cream Sauce.
Other Brussels Sprouts You Might Like:
- Shaved Brussels Sprouts Salad
- Lemon Brussels Sprout Slaw
- Brussels Sprout Apple Goat Cheese Salad
- Winter Slaw Salad
- Roasted Vegetable Goat Cheese Flatbread
Brussels Sprouts with Cranberries
Ingredients
- 1 pound brussels sprouts,, rinsed, trimmed and cut in half
- 2 tablespoons olive oil,, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- Dash of pepper
- 1/4 cup crumbled blue cheese, {or you can use goat cheese}
- 1/2 cup dried cranberries
- 1/4 cup pecans or walnuts
Instructions
- Preheat oven to 425 degrees F.
- Prepare the brussels sprouts by washing and drying them thoroughly (wet sprouts won’t roast properly).Trim the stems and remove any outer leaves that are wilted or damaged.Slice sprouts in half (or quarters if they're very large) to ensure even cooking and expose more surface area for caramelization.
- In a large mixing bowl combine the brussels sprouts, 1 tablespoon olive oil, salt and pepper. Spread on a large baking sheet {you want the brussels sprouts to have space so if it is too crowded use two baking sheets}.
- Roast the brussels sprouts for 20 to 30 minutes or until tender and golden brown around the edges. The exact cook time will depend on the size of your sprouts.
- Remove from the oven and return to the large mixing bowl. Toss in the additional 1 tablespoon olive oil, balsamic vinegar and honey.
- Add the blue cheese, dried cranberries and pecans. Put on a platter and serve warm.
- Leftovers will keep for up to 4 days in the refrigerator in an airtight container.
Notes
- If you want to toast the pecans spread them on a baking sheet and add them to the oven with about 5 minutes left in the baking process. Toast them until just warm!
- Make sure to spread the sprouts in a single layer with their cut sides down and give them space. If you need to use two baking sheets that is fine. Overcrowding traps steam, preventing them from crisping.
Recipe looks great. I would like to bring to Thxsgiving dinner. Could I roast earlier and then reheat just before dinner and add Nuts, cheese and cranberries on the spot?
I think so but it might be harder to get the brussels sprouts as crispy as if you just make it on the spot. I think it would still taste good just the texture might be slightly different. Let me know how you like it. I would definitely add everything else when you arrive.
I did a road test and roasted these, covered with foil and then reheated + added nuts, crans and cheese. Totally delish and texture was fine. Thank you. My family loved. Now I just need to make enough for 30 on thanksgiving!
Glad to hear it! Thanks for sharing. Good luck feeding a crowd. I hope it goes well!
thanks for sharing, because Now I know what to do with my blue cheese crumble, Brussels sprouts and walnuts.
Hope you like it!
This is a wonderful way to prepare brussels sprouts. Looks absolutely delicious. 🙂
Thanks Tammy! We love eating brussels this way!
It’s time for me to learn to make brussels sprouts. This sounds great.
Oh they are easy to make! Good luck!
Julia,
I’ve liked brussels sprouts since I was a kid–but never tried them this way. Now that I’m throwing bleu cheese and nuts onto every salad, I bet I’d eat this right up.
Thanks!
Kirsten recently posted..Potato Sauce–a Fast & Easy Holiday Recipe
Oh they are really good this way. I hope you like them!
I used to hate brussels sprouts too because I think I had always only had them steamed. Once I started roasting them I fell in love with them too! I even got my super picky husband to get on board with roasted brussels! I love the addition of the walnuts, blue cheese, and cranberries! So delicious 🙂
Sounds like we are similar! So glad we both found ways to make them that we like.
I love the flavor of roasted brussels and even better when you add cheese and walnuts to the mix!
Thanks Sylvie! I agree–those take it to the next level.
Bacon, brussels, blue. Perfect combo!!! I am like you too, new to eating brussles sprouts. I think whenever I ate them they always seemed mushy. Not like these beauts!
Crispy is the way to go!
I’m really trying to learn too love brussel sprouts!! Love the cheese, walnut and cranberry addition to these beauties. I’m going to give them a try for dinner tonight!
I hope you try them out and they help pull you in to liking brussels sprouts!