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+ servings
baking sheet covered in roasted brussels sprouts

Roasted Brussels Sprouts

Easy Roasted Brussels sprouts with pecans and cranberries make a delicious and simple side dish.
5 from 3 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Side Dish, Vegetable
Cuisine: American
Keyword: roasted brussels sprouts
Servings: 6
Calories: 219kcal
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  • 1 pound brussels sprouts - trimmed
  • 2-3 tablespoons olive oil or canola oil
  • ½ teaspoon sea salt
  • ½ teaspoon coarse black pepper
  • 1 cup whole pecans
  • ½ cup dried cranberries


  • Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Place ½ cup of dried cranberries in a cup of hot water and set aside. (this gives the dried cranberries a little plump)
  • Toss together brussels sprouts, oil, salt, and pepper. Spread evenly on the prepared baking sheet.
  • Roast for 15 minutes. Remove the pan from the oven, stir, and add the pecans and cranberries (drain the cranberries before adding) and cook for 5 minutes more or until the pecans are lightly toasted.


Calories: 219kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 213mg | Potassium: 362mg | Fiber: 5g | Sugar: 9g | Vitamin A: 579IU | Vitamin C: 64mg | Calcium: 43mg | Iron: 2mg
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