Cranberry Clementine Brussels Sprouts with Brown Sugar Glaze

Cranberry Clementine Brussels Sprouts: 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!

Cranberry Clementine Brussels Sprouts with Blood Orange Brown Sugar Glaze :: the perfect side dish for the holidays!

Helloooo, brussels sprouts!

Let’s go ahead and get something out in the open here: this veggie is awkward with a capital AWK. Though raw sprouts are gorgeous, green, and super cute little cabbages, their cooked counterparts are um… not cute. They look like shriveled Shrek brains.  It’s no wonder it took me so long to try them! I refused to tackle these bad boys until just a few years ago when I set out to eat every veggie I was on the fence about, and like it! Luckily it’s what’s on the inside that counts, and I’m proud to say these awkward little green balls are pretty darn tasty!

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.

I tend to approach them a few different ways:  The first would be to take advantage of their cruciferous crunch and add 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 cran-orange ALL THE THINGS!

Cranberry Clementine Brussels Sprouts with Blood Orange Brown Sugar Glaze

Cranberry Clementine Brussels Sprouts

Cranberry Clementine Brussels Sprouts with Blood Orange Brown Sugar Glaze

Cranberry Clementine Brussels Sprouts: 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!

Course Side Dish
Cuisine American
Keyword Cranberry Clementine Brussels Sprouts
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Jenn Laughlin - Peas and Crayons


  • approx. 20-25 brussels sprouts
  • 2 cups fresh cranberries
  • 1-2 cups mandarin or clementine segments (from fruit cups or fresh)
  • extra virgin olive oil to taste
  • a sprinkle of salt



  1. There are two methods for cooking up a classy [read: not mushy!] plate of sprouts. You can roast them in your oven on high heat, or blanch them on the stove top. I'll include both techniques for ya 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.
  2. First wash and trim your sprouts, removing the stem from the bottom as well as any leaves that look a bit worse for wear. Next, choose your cooking method!
  3. roast: Toss sprouts and cranberries in blood orange olive oil to lightly coat and roast at 400F on a foil-lined baking sheet for 15-20 minutes. For extra-crispy sprouts, pop them the oven to roast before the cranberries, adding the berries to the pan after 10-15 minutes.
  4. blanch/saute:In a pan, mix 1 cup orange juice [optional - water works too!] with 1 cup of 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. 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 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! This is my favorite method! I'm not sure how much of the orange juice is retained by the sprouts but they taste extra citrus-y when I use it!
  5. If you choose blanching as your method, roast the berries while you blanch the sprouts! Simply drizzle them with the orange olive oil and roast at 400 for 15 minutes.
  6. To simplify the above instructions, cook your sprouts via your preferred method [instructions for both above] and roast your cranberries. For easy eating, slice your sprouts in half and toss them in a bowl with the cranberries. Whisk together your glaze [it will form a sugary paste] and rub into the fruit and veggies while still fairly warm. Add in your mandarins and gently mix to distribute.

Recipe Notes

You will also need 1 cup of orange juice (if blanching vs roasting)

Cranberry Clementine Brussels Sprouts with Blood Orange Brown Sugar Glaze

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 even on the interwebs!


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 above and this recipe is gloriously vegan.

Cranberry Clementine Brussels Sprouts with Blood Orange Brown Sugar Glaze :: the perfect side dish for the holidays!

so. . . how was it!?

These Cranberry Clementine Brussels Sprouts are amazing! I’m a sucker for veggies that taste like candy and sweet caramelized cranberries with citrusy sprouts and clementines fit the bill!

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.

Hello holiday side dish delicousness! This is the perfect dish to serve alongside a winter feast or just an overall awesome compliment to a weeknight meal. Or you can annihilate it straight up on the floor like we did. To each his own.

Remind me again why I own furniture? 

If you get a chance to try these cranberry clementine brussels sprouts, 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!

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  • At my sushi place they use very thin strips of asparagus, the fake crab meat, cream cheese, and avacado. Nothing raw or I wouldn’t touch it…but this is my alltime favorite thing to eat as an appetizer. 🙂 Not sure what’s in the lobster sauce here, but it looks about the same as yours. Great post and pictures.

  • Agreed! The recipe calls for raw shrimp but the instructions indicate how to cook it fully =) No worries!

  • Mckenzie

    Raw shrimp can make you sick! You must always cook it!!!!!

  • That sounds divine! Your mom is on to something good! =)

  • He might be super excited if you’re suddenly team brussels sprouts! Go for it! Thanks!

  • Haha anytime Ashley! Have you been travelling a ton? Fun!

  • Thanks Kim! Hope you love it!

  • <3 you almond joy! xo

  • Thanks Patty! Let me know how the stevia goes!

  • I hope you fall in love with sprouts like P and I have! Trying them sweet is a great way to ease yourself into them!

  • haha good luck! I’m using the widget to pick the winners today!

  • Yes! I LOVE using potatoes to thicken..well… anything! They’re so starchy and amazing. Plus you’ve got apples in there. Second only to bacon, really. Love this! I just found you via Meghan @ Clean Eats, Fast Feets – so glad for it too! Pinning your soup for future usage 🙂

  • Happy to help!!!! <3

  • Amber H F

    These look amazeballs! I can’t wait to make them after I win a box of clementines! 😉

  • Amy @ Long Drive Journey

    This sounds so good! I’ve been meaning to break down and try roasted brussels sprouts myself, and once I heard that you can roast them with HONEY and they would be SWEET, I became really interested. I might just have to let this recipe take my brussels sprouts virginity.

  • Love, love, love! Some of my absolute favorite things in here!

  • Sara

    Thanks for the inspiration! I made sushi for the first time tonight and it was much easier than I thought it would be! Your blog is inspiring me 🙂

  • Patty White

    It was really good and easy. Love the use of honey & brown sugar. I might try steva next time to see if there’s a different.

  • you are a brussel genius! i would love to lick all this up right. Mmm yes.

  • Meghan@CleanEatsFastFeets

    I literally bought the Brie last weekend so I can make this bad boy (I’ve got the apples and potatoes on hand thanks to my CSA), and then I realized you have a crockpot version today, and I’m even more excited. It doesn’t get easier than that. I can’t wait to make this!! Thanks Boo!

  • I’ve only recently gotten into brussels sprouts and you’re right – they are amazing! Love how FRESH this salad sounds!

  • Kim Hoeltje

    These look so yummy!

  • Kim

    I love brussel sprouts! I usually just steam them and use spray butter and salt. This sounds WAY better!! I will be trying this soon 🙂

  • OMG. you did it. As soon as I’m home for an extended period of time (which is in like 2389750239 weeks… not really it just feels that way) I’m going to make these! Thanks for taking my suggestion! I’m really excited to try this out 🙂

  • Shaina Wizov

    This is one of the prettiest Brussels sprouts dishes I have ever seen!!! Such bright colors. And the flavors sound great. I definitely have to make this!

  • Leah

    These look amazing! My hubby loves brussels sprouts and I am not, but I think it’s time for me to step out of my food comfort zone and make these ASAP! Thanks for the great recipe 🙂

  • Yum!! I used to despise brussels sprouts ever since I ate them raw. Talk about EW. But after my mom started pan roasting them in coconut oil with a pinch of sea salt and cracked black pepper— never turning back!! This looks like a fabulous way to switch things up a bit!

  • SO proud! <3 My little rockstar! =)

  • you’d be SO proud of me, we had roasted brussels sprouts with onion and salt/pepper the other night with dinner and they were SO good. ready to try a new recipe so thanks! happy 2014! xo

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