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!
Let’s go ahead and get something out in the open here: If you’re not yet team brussels sprouts, you need to be!
I spent most of my life terrified of b-sprouts like most of America, but I’m proud to say I am 100% team brussesls sprouts these days.
New to this gorgeous green veggie? Don’t fret! If you like broccoli and cauliflower, chances are you’ll loooooove brussels sprouts! The trick is knowing how to cook them.
Helloooo, brussels sprouts!
I tend to approach them a few different ways. First you can take advantage of their cruciferous crunch by adding raw chopped or shredded sprouts into winter salads. Another no-brainer, plate-licking pairing would be to break out the bacon. Brussels and bacon area a classic combination!
You can also cheese them up and serve your sprouts au gratin style or satisfy your sweet tooth by pairing them with sweet cranberries and juicy clementines!
Today we’re doing the latter. The days of Fall flavors and pumpkin spice are long gone. Instead it’s time to cranberry ALL THE THINGS!
If you like your cranberries sweet versus tart, sprinkle them with a little brown sugar before roasting! You can also use dried cranberries if you prefer – simply plump them up by soaking them in a little warm water and have at it!
Need a vegan option? Simply skip the honey in the glaze and this recipe is gloriously vegan.
Roasted Brussels Sprouts with Cranberries and Clementines
These roasted brussels sprouts with cranberries and clementines are amazing! I’m a sucker for veggies that taste like candy and sweet caramelized cranberries with citrusy sprouts and clementines fit the bill!
This is the perfect side dish to serve alongside a winter feast or just an overall awesome compliment to a weeknight meal!
Roasted Brussels Sprouts with Cranberries and Clementines
There are two methods for cooking up a tasty plate of brussels sprouts. You can roast them in your oven on high heat, or blanch them on the stove top. I'll include both techniques since this recipe tastes great both ways! If you tend to love the crispy, slightly caramelized flavor of roasted veggies, I say go that route, but if you prefer them a bit more firm and fresh then blanching is for you.
- 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 (see notes)
- 1/4 tsp sea salt
- black pepper to taste
FOR THE GLAZE
- 1.5 TBSP blood orange olive oil
- 1/2 TBSP honey
- 1-2 tsp brown sugar
- a pinch of salt
First wash and trim your sprouts, removing the stem from the bottom as well as any leaves that look yellowed or a bit worse for wear. Next, choose your cooking method!
ROASTED BRUSSELS SPROUTS
Cut brussels sprouts in halves or quarters. Add to a sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 30-35, until crisp on the outside and tender on the inside. Add the cranberries at the 15-20 minute mark, shaking the pan first to evenly roast the sprouts.
STOVE TOP SPROUTS
Fill a pot or high-sided pan with 2 cups water and set to boil on the stove-top. This should be enough liquid but if you're using a deep pan or extra sprouts, you may want to double the amount of liquid. If you have orange juice on hand, I love replacing one cup of water with orange juice to infuse the sprouts with citrus flavor!
Once it reaches a rolling boil, add the sprouts and blanch/boil for a just a few minutes until sprouts turn bright green and are tender enough to be pierced by a fork. You'll want them to "give" a little when pierced. I always slice one in half and taste test for tenderness. Plop the sprouts in a bowl of ice water to shock them and halt the cooking process then remove using a slotted spoon.
When you're ready to eat, slice the brussels sprouts in half, heat up a pan with a little bit of your blood orange olive oil and a pinch of salt and saute until tender and warm. Since you blanched them first they're be green, gorgeous, and saute very quickly!
If you choose blanching as your method, roast the berries while you blanch the sprouts! Simply drizzle them with a little oil and roast at 400 for 15 minutes.
Whisk together your glaze (it'll resemble a sugary paste) and add to your veggies. For roasted veggies I just toss it all into a bowl and mix well. For the stovetop method, simply add it to the sauté pan and mix it all up while the veggies are still hot.
Add in your orange segments and gently mix to distribute. Dive in while it's hot!
Looking for my favorite fruity olive oil? You can snag orange-infused olive oil at many large supermarkets, at olive oil bars (they're popping up everywhere! even my teeny middle-of-nowhere town has one!) and on Amazon as well. No orange olive oil? No problem! Feel free to use your favorite variety of plain olive oil or even avocado oil.
The photos are of the stove-top blanch/sauté method. If roasting the sprouts will be a bit more crispy and golden brown around the edges. They're crazy delicious all the same!
so. . . how was it!?
AMAZING! I originally made this for myself since there way no way I could possibly get my husband to eat a bowl of brussels sprouts, right? WRONG!
He attacked the bowl the second I put my camera down, forcing me to sit down on the floor beside him (we’re classy) and dig in before the bowl was licked clean.
Serve it up as a side dish for Thanksgiving or a festive cold-weather weeknight dinner or you can annihilate it straight up on the floor like we did.
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 get a chance to try these Roasted Brussels Sprouts with Cranberries and Clementines, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!