Name: Roasted Brussels Sprouts with Cranberries & Pecans (Easy Thanksgiving Side!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 lbs. fresh, whole Brussels Sprouts; 2 tbsp. Avocado Oil (or any neutral oil); 1 tsp. Kosher Salt (or to taste); 1/2 cup Candied Pecans (recipe follows); 1/2 cup Dried Cranberries; 1/4 cup grated or shaved Parmesan Cheese; 3-4 tbsp. Maple Balsamic Dressing (or your favorite balsamic dressing); 1 tbsp. Unsalted Butter; 1/2 cup chopped Pecans; 2 tbsp. Light Brown Sugar; 1/4 tsp. Kosher Salt

Makes: about 6 servings | Prep Time: 15 minutes / Cook Time: 20 minutes

Hi! Welcome to the first recipe of my Friendsgiving Menu! It’s part of my Supper Club Series, where I share some of my favorite dinner-party-inspired recipes with you! These recipes are specifically designed to make 6-8 servings, which is different than my typical small batch recipes. But you can scale them up or down to fit your needs. 🙂

If you’re building your holiday menus and need a veggie that actually gets people excited, these roasted Brussels sprouts deliver. They were a standout hit at a faux “Friendsgiving” I hosted and photographed this past October for a local grocery store, and honestly, they disappeared faster than the mashed potatoes. For this particular menu, I wanted to create recipes that felt beautiful and exciting without straying too far from that classic, cozy Thanksgiving vibe, and this one hit the mark perfectly.

Oven roasting Brussels sprouts is so easy, I promise! While they roast, you’ll make some candied pecans that we’ll toss with the roasted Brussels sprouts. I also love to add dried cranberries for a pop of color and subtle sweetness, then finish everything with either your favorite store-bought balsamic dressing OR my homemade maple balsamic dressing for an added layer of flavor. (Note that if you’re not feeling the dressing, it’s optional! I have served these without it and they were still a hit.)

Ingredients

2 lbs. (32 oz.) fresh, whole Brussels Sprouts
3 tbsp. Avocado Oil (or any neutral or olive oil)
1 tsp. Kosher Salt
1/2 cup Dried Cranberries
1/2 cup Candied Pecans (recipe follows)
Optional: 1/4 cup grated or shaved Parmesan Cheese
Optional: 3-4 tbsp. store-bought Homemade Maple Balsamic Dressing

For the Candied Pecans:

1 tbsp. Unsalted Butter
1/2 cup chopped Pecans
2 tbsp. Light Brown Sugar
1/4 tsp. Kosher Salt

Ingredients needed to make a roasted brussels sprouts recipe with balsamic dressing, dried cranberries, candied pecans, and parmesan cheese.

Another optional topping is grated or shaved Parmesan cheese, which you’ll add just before serving. This recipe seriously has a LOT of flavor, lots of textures, but this is still surprisingly easy to pull together. 🙂 Like I mentioned, the dressing and cheese are both optional, but both totally worth it if you’re going for the extra touch here. Either way, these Brussels sprouts will disappear fast!

Ingredient Notes & FAQs

Brussels Sprouts → Look for fresh Brussels sprouts that are firm and bright green. Smaller sprouts tend to be sweeter and crisp up well! Look for similar-sized sprouts so they’ll roast evenly, too. Some grocery stores sell prepared halved Brussels sprouts that are already tossed in olive oil, salt, and pepper. If you’re looking to save time and can locate those, use them!

Candied Pecans → It’s an added “recipe” within the recipe, but so worth it. If you need to save time, use store-bought candied pecans if you can find them! Can I use a different nut, or nut-free? Yes. Walnuts would be a great substitute here! To make this nut-free, look for pepitas (pumpkin seeds).

Dried Cranberries → Add a subtle sweetness, and are great in this recipe. Can I use something else? Yes! Dried cherries, pomegranate arils, or chopped dried apricots would also be good! If you have leftover dried cranberries, I also use them in this Chicken Salad Croissant Sandwich recipe, and it’s soooo good.

Parmesan Cheese + Balsamic Dressing → These are the finishing touches that make it restaurant-level good. Full disclosure, I didn’t actually add either to the brussels in these photos because I was doing 1000 other things and missed it during the photoshoot. 🙂 BUT you should add it them you have them! Drizzle the dressing over the Brussels sprouts once they’re plated, then use a microplane to grate a small chunk of good quality Parmesan cheese into pillowy cloud of cheese on top of the sprouts, or use a vegetable peeler to shave little pieces of Parm. The cheese adds umami, while the dressing gives that sweet-tangy flavor and a glossy finish.

A platter of roasted brussels sprouts with a wooden spoon resting in it and silverware and plates nearby.

Step-By-Step Recipe Guide

See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making these Roasted Brussels Sprouts.

Directions

Step One: Prep the Brussels Sprouts. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Cut the woody, tough ends off of the sprouts, then cut the sprouts in half. (You’ll lose a few outer leaves, and that’s okay!) Toss the halved sprouts with 3 tbsp. Oil and 1 tsp. Kosher Salt (or 1/2 tsp. sea salt, or to suit your taste).

Step Two: Roast the Brussels Sprouts. Arrange the Brussels sprouts in a single layer, cut side down, on the prepared baking sheet. Leave space between each one so they roast and get a little crispy on the outsides. (If they’re too close together, they’ll steam instead, which makes them softer.) Roast for 17-20 minutes until the tops are crispy and the cut sides are golden brown.

Halved rosated brussels sprouts arranged on a baking sheet on top of parchment paper.

Step Three: Make the Candied Pecans. While the Brussels sprouts roast, heat a medium nonstick skillet over medium heat. Melt 1 tbsp. unsalted butter in the pan, then add 1/2 cup chopped pecans, 2 tbsp. light brown sugar, and 1/4 tsp. kosher salt. Cook, stirring frequently, for about 4-5 minutes until the sugar is bubbling and everything is combined. Remove the pan from the heat, let it cool for a couple of minutes, then carefully spread the pecans into an even-ish layer onto a cutting board lined with wax paper. Allow them to cool completely, then remove the wax paper chop the pecans into smaller pieces.

A pan full of candied pecans resting on a pot holder and there is a small spatula in the pan.

Step Four: Combine. Transfer the roasted Brussels sprouts to a large bowl. Add the dried cranberries and candied pecans and gently toss to combine.

Step Five: Serve. Transfer everything to a serving platter, and drizzle with 3-4 tbsp. Balsamic Dressing and/or grate or shave 1/4 cup Parmesan Cheese over the top. Serve warm, and enjoy!

This recipe serves about six people, making it ideal for intimate gatherings, small Friendsgiving celebrations, or anytime you’re hosting and want an effortless vegetable that still feels special. It’s simple enough to throw together last minute, yet elegant and festive enough to earn a prime spot on your holiday table.

Recipe Tips & Tricks

High heat is best for roasting: 425°F is the sweet spot for crispy edges and tender centers.
Don’t crowd the baking sheet: Spread the sprouts out as much as possible so they roast instead of steam.
Arrange them cut side down: This roasts them more evenly, and caramelizes the flat cut side.
Toss them while warm: Tossing the hot sprouts with the cranberries and candied pecans lets everything blend together.

Ways to Customize this Recipe

Make it smoky: Add a handful of cooked, crumbled bacon.
Make it dairy-free: Skip the parmesan and just go for the balsamic dressing or a little maple syrup or honey.
Add more crunch: Sprinkle some toasted hazelnuts or extra pecans over them before serving. Pomegranate arils would be fun, too!
Add a citrus twist: Finish with orange zest or a squeeze of fresh lemon for a bright pop.
Turn it into a salad: Let the brussels sprouts cool, then chop them and toss them with arugula, the dried cranberries, and candied pecans. Dress the salad with the balsamic dressing, then grate the parmesan cheese over the top and serve.
Add some herbs: Fresh rosemary or thyme would be great here. Crack some fresh black pepper over the top before serving for an extra kick, too.

Just FYI, if you’re into this recipe and would like to see more Supper Club Series recipes, sign up for the newsletter!

Roasted brussels sprouts halves resting on parchment paper.

How to Store Leftovers

Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Roast in a 400°F oven for 5–7 minutes, or warm in a skillet to bring back that crisp texture.
Pro tip: Add a few more dried cranberries or drizzle of balsamic dressing before serving again to freshen it up.

More Friendsgiving Recipes

My family’s favorite Garlic + Herb Rolls
Crowd pleaser! Roasted Jalapeño + Artichoke Dip
Fresh Cranberry Relish (with Orange + Apple)
Creamy Mashed Potatoes
Roasted Sweet Potatoes

I love that this recipe feels both cozy and celebratory. It’s the side dish that bridges the gap between savory and sweet, fancy and easy. At Friendsgiving, there’s always that one dish everyone crowds around, and nine times out of ten, it’s something like this. A little cozy, a little unexpected, and a total crowd-pleaser. And the fact that it’s made with vegetables is a total win, too.

So pour yourself a glass of wine, toss these Brussels sprouts into the oven, and enjoy your kitchen smelling like holiday magic. 🥂

If you make these roasted Brussels sprouts and love them, leave a comment and star rating below! You can also snap a photo and tag me on Instagram. Feel free to email me with any questions you have, too. Cheers!

xx Sara