Name: Recipe "Cranberry Orange Roasted Brussels Sprouts"
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1.5 lb brussels sprouts (rinsed); 1 large orange orange juice (juiced); 2 tsp orange zest; 2 tbsp olive oil; 2 tsp honey; to taste salt and freshly ground black pepper; 0.5 cup dried cranberries

Readers often make Roasted Sweet Potatoes, Yams, and Brussels Sprouts with Fresh Rosemary, Blueberry Brussels Sprouts Salad, Sautéed Brussels Sprouts with Lemon & Parmesan, and Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts alongside this one.

Why I Love These Cranberry Orange Roasted Brussels Sprouts

Cranberry orange roasted brussels sprouts are my new favorite way to eat this little green veggie. The bright citrus and sweet dried cranberries make them feel special enough for Thanksgiving, but they’re so simple I make them on random weeknights too. Honestly, if you think you don’t like brussels sprouts, this recipe might change your mind.

3 Reasons to Make Cranberry Orange Roasted Brussels Sprouts

The orange-honey dressing caramelizes on the sprouts as they roast, giving them a tangy-sweet crust you won’t get from plain olive oil.
Dried cranberries add chewy pops of tartness that contrast the tender, caramelized sprouts, no extra sugar needed.
It comes together with just a few pantry staples, so you can pull it off for a holiday dinner without a special grocery run.

Key Ingredients for Cranberry Orange Roasted Brussels Sprouts

Brussels sprouts: Look for bright green, firm sprouts with tight leaves. Small to medium ones are sweeter and more tender. If you can find them on the stalk, even better, they stay fresher longer.
Orange: Use a navel or Valencia orange for juice and zest. Zest first, then juice. Avoid bottled zest; it lacks the essential oils that give this dish its pop.
Dried cranberries: Choose unsweetened or lightly sweetened ones to balance the honey. Craisins work fine, but they’re quite sugary, consider reducing the honey if you use them.

Kitchen Tools for Cranberry Orange Roasted Brussels Sprouts

Large rimmed baking sheet (for single-layer roasting)
Microplane or fine grater (for zesting the orange)
Sharp chef’s knife and cutting board (for trimming and halving)
Mixing bowl (for tossing the dressing with sprouts)

Tips for the Best Cranberry Orange Roasted Brussels Sprouts

Cut the sprouts into roughly equal sizes so they cook evenly. If some are huge, halve them; tiny ones can stay whole. Spread them in a single layer on the pan, crowding makes them steam instead of crisp. Shake the pan halfway through for even browning. The sprouts are done when a knife slides in easily and the outer leaves are deep golden.

Cranberry Orange Brussels Sprouts Variations to Try

Swap the dried cranberries for golden raisins or chopped dried apricots for a different sweet-tart hit. Toasted pecans or walnuts added at the end bring crunch and nuttiness. For a bolder orange flavor, increase the zest to a full tablespoon. If you’re avoiding honey, use maple syrup or agave instead.

What to Serve with Cranberry Orange Roasted Brussels Sprouts

These are a natural alongside roast turkey, glazed ham, or a seared pork chop. For a vegetarian spread, pair them with wild rice pilaf and a lentil loaf. The citrus notes also work well with creamy dishes like mashed potatoes or mac and cheese.

How to Store Leftover Cranberry Orange Roasted Brussels Sprouts

Refrigerate leftovers in an airtight container for up to 4 days. The sprouts will soften a bit, but the flavor stays nice. Let them cool completely before sealing to avoid condensation.

Can You Freeze Cranberry Orange Roasted Brussels Sprouts?

These freeze surprisingly well. Spread cooled sprouts on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight and reheat in a hot oven to crisp them up again.

Best Ways to Reheat Cranberry Orange Roasted Brussels Sprouts

For the crispiest results, reheat in a 400°F oven spread on a baking sheet for about 5-7 minutes. The microwave works in a pinch but makes them softer. If using the microwave, cover loosely and reheat in 30-second bursts.

Cranberry Orange Roasted Brussels Sprouts FAQs

Can I use frozen brussels sprouts?

Fresh brussels sprouts are best here because they roast up crisp. Frozen ones will release too much water and turn soggy. If you’re in a pinch, thaw and pat them very dry before roasting, but expect a softer texture.

Do I have to use fresh orange juice?

Fresh-squeezed orange juice gives the brightest flavor. Bottled juice works, but it’s often sweeter and less tangy, so you may want to cut back on the honey a little.

Can I make these ahead of time?

You can prep the dressing and trim the sprouts a day ahead, but roast them just before serving for the best texture. Leftovers reheat well, but freshly roasted are crispiest.

What if I don’t have dried cranberries?

Dried cherries, golden raisins, or chopped dried figs are all great substitutes. They all add a chewy sweetness that plays off the orange.

How do I get the sprouts extra crispy?

Make sure they’re spaced out on the pan, crowding traps steam. Also, roast at a high temperature (400°F) and don’t stir too often; letting them sit helps the cut sides caramelize.

Recipe

Cranberry Orange Roasted Brussels Sprouts

Cranberry orange roasted brussels sprouts are refreshing and sweet! A great side dish to any holiday meal!

easyVegetarian

10 min

Prep Time

40 min

Cook Time

50 min

Total Time

Servings

American

Cuisine

109 kcal

Calories

Ingredients

Servings

1.5 lb brussels sprouts, rinsed
1 large orange orange juice, juiced
2 tsp orange zest
2 tbsp olive oil

2 tsp honey
to taste salt and freshly ground black pepper
0.5 cup dried cranberries

Instructions

1
Preheat oven to 400 degrees F.
2
Cut off the brown ends of the brussels sprouts and remove any discolored leaves. Cut the sprouts in half if they are large sprouts. If you have small sprouts you can leave them whole.

3
In a large bowl, whisk together fresh orange juice, orange zest, olive oil, and honey. Add the brussels sprouts to the bowl and toss until they are well coated. Pour them on a large baking pan and season with salt and black pepper. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
4
Put the brussels sprouts in a large bowl and add the dried cranberries. Stir and serve immediately.

Nutrition (per serving)

109kcal

Calorie breakdown

Protein14%17 kcal

Fat42%50 kcal

Carbohydrates44%52 kcal

How this was calculated — 6 of 7 ingredients matched

brussels sproutsBrussels sprouts, raw293 kcal

orange zestOrange peel, raw10 kcal

olive oilOil, corn, peanut, and olive265 kcal

honeyHoney roll sausage, beef18 kcal

salt and freshly ground black pepperPepper, banana, raw0 kcal

dried cranberriesCranberry, low bush or lingenberry, raw (Alaska Native)66 kcal

Serving size ≈ 142 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: dairyFree, gluten-free, glutenFree, holiday, nutFree, Oven Baked, Roasted, side dish, vegetarian

This post may contain affiliate links. Read our disclosure policy.