This dish. I’m generally a fan of brussels sprouts, but I’ll tell ya- THIS is how they should be eaten. Roasted brussels sprouts with parmesan and cranberries is a side dish to add to your holiday dinner menu. It’s savory and sweet- a flavor combination that everyone is sure to love. Plus, these brussels sprouts roasted with salty parmesan, sweet cranberries and crunchy almonds will leave you thinking of this nutritious superfood as an indulgence. So load ’em up!
Our family has the standard go-to favorites when it comes to holiday gatherings, which makes holiday meal planning easy every year. However, I do like to change up the sides to try different variations or throw in a few new dishes, and these brussels sprouts will for sure grace our holiday dinner table this year. It’s a simple recipe that is full of flavor!
How to make roasted brussels sprouts with parmesan and cranberries
Here is what you’ll need:
- 2 pounds of brussels sprouts
- olive oil
- salt & pepper
- garlic powder
- grated parmesan cheese
- almond slivers
It’s essentially a three-step process to make this delicious side dish:
Preheat your oven to 450°F. Slice your brussels sprouts in half, larger Brussels can be cut into quarters.
Place the brussels sprouts on a rimmed baking sheet and toss them with oil, salt, pepper and garlic powder. Arranging them on the baking sheet is important for getting nice, crispy Brussels– try to place them so the cut sides face down! Roast them in the hot oven for 15 minutes (20 minutes if you like them extra browned).
Remove them and toss the Brussels with the parmesan cheese, cranberries and almonds before placing the pan back into the oven for an extra ten minutes of roasting.
Pro tips for getting perfectly-roasted brussels sprouts
- A hot oven is key, and the difference between lovely, crispy yet tender Brussels and mushy, overcooked Brussels. Roasting brussels sprouts requires a hotter oven. If your Brussels have ever turned out soft and mushy, it’s likely your oven is not set to a high enough temperature. And no one likes mushy Brussels.
- Make sure you hold off on adding the parmesan cheese, cranberries and almonds until the very last 10 minutes of roasting, otherwise these ingredients will begin to burn (especially the almonds).
I have to say, I love Brussels any time of year but these beautifully roasted brussels sprouts with parmesan and cranberries are the perfect side dish for any holiday gathering. The cranberries really add an extra “festive” touch to the dish. Crispy, tender and savory with bits of sweet and crunch! Really, there’s no better way to eat your veggies.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- This Asparagus-Ham and Gouda Breakfast Strata will have everyone excited to get up in the morning! Think “breakfast lasagna,” but with savory breakfast ingredients. Need I say more?
- You can’t go wrong with these Stuffed Portobello Mushrooms, whether you’re looking for a side dish, appetizer or main course!
- It’s that time of year again and I couldn’t be happier. Just over here counting down the days until I can indulge in this Healthy Green Bean Casserole, a personal favorite!
CONNECT WITH SAVOR THE BEST!
Be sure to follow us on our social media accounts
Did you make this recipe? We would love to hear from you. Drop us a comment below.
- 2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup grated parmesan cheese
- 3/4 cup dried cranberries
- 3/4 cup raw almond slivers
- Preheat the oven to 452°F.
- Slice the Brussels sprouts in half (if you have larger Brussels cut them in quarters).
- Place the Brussels sprouts on a rimmed baking sheet and toss them with the oil, salt, pepper, and garlic powder. Try to arrange them so the cut side faces down.
- Roast the Brussels in the hot oven for 15 minutes (if you like them extra brown, roast them for 20 minutes).
- Remove the baking sheet and toss the Brussels sprouts with the Parmesan cheese, cranberries, and almonds. Return the pan to the oven and finish roasting for an additional 10 minutes.
- Transfer to a serving platter.
Don't add the parmesan cheese, cranberries, or almonds until the last 10 minutes of roasting. If they cook longer than 10 minutes they can start to burn, especially the almonds.
Amount Per Serving Calories 326 Total Fat 19g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 14g Cholesterol 14mg Sodium 598mg Carbohydrates 33g Net Carbohydrates 0g Fiber 7g Sugar 18g Sugar Alcohols 0g Protein 12g