One of my ALL TIME regular veggie side dishes is Brussels sprouts. YES- I’m one of THOSE people that genuinely loves brussels sprouts and after you try this truly simple Cranberry Brussels Sprouts recipe, I know you will be too:) Bonus points for tossing in a little garlic powder into the mix as well.

It’s true, I’ve been a lover of Brussels sprouts for some time now. Stephen makes my ALL TIME regular sprouts recipe that’s heavy on the garlic. I ask him to make those for me on a regular basis and never ever get sick of them. Like ever.

However, I figured it was time for a slightly different version and one reliable for the holidays. Conveniently, this one is ridiculously unfussy and requires particularly minimal effort.

I like my sprouts to be as crispy as possible without actually being burnt at all. While Stephen most often makes them on the stovetop, I genuinely like to roast them in the oven; mostly out of laziness but also because I find that I can get them a bit crispier in the oven than in a skillet.

How to make these TRULY STRAIGHTFORWARD Cranberry Brussels Sprouts:

First up, here’s the SIX simple ingredients required:

fresh brussels, trimmed and halved
fresh cranberries
olive oil
salt and pepper
pecans (technically optional but highly recommended!)
balsamic vinegar (also optional but, again, only DO IT!)

For this method, simple toss the sprouts in olive oil, salt and pepper and then roast them until the start to genuinely brown, about 10 minutes. Next, toss in the pecans and cranberries and roast for an additional 5-8 minutes or until the cranberries are soft and begin to burst.

TRULY SIMPLE and ridiculously FLAVORFUL!