I get it. You HATED Brussels sprouts as a kid. You were forced to eat them and you’ve vowed to never eat them again. Get those mushy boiled mini cabbages, that your Aunt Gertrude would make, out of your thoughts. Brussels are delicious when roasted to a caramelized perfection! Try these Easy Caramelized Brussels Sprouts with Cranberries and Almonds with your next meal. Your health (and taste buds) will thank you.

If you like this side dish, you’ll love Spinach Salad with Easy Pesto Dressing.

Health Benefits of Brussels Sprouts

These tight little packages are loaded with nutrients. According to this article by Rachael Link MS, RD on Healthline.com, “Brussels sprouts are low in calories but high in fiber, vitamins and minerals.” A few other benefits Rachael points out:

• Brussels have 137% of the recommended daily intake of Vitamin K! Vitamin K helps with blood clotting and bone health
• “They’re also high in Vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function”.
• High in antioxidants that could help prevent certain cancers
• Brussels are high in fiber which helps with constipation, blood sugar control, and helps reduce heart disease
• They are a “good source of ALA Omega-3 fatty acids which can reduce inflammation, insulin resistance, & cognitive decline”.

Tips on Making Easy Caramelized Brussels Sprouts with Cranberries and Almonds

Just a little prep is needed for this recipe, and you are home free to delicious caramelized goodness. Here are a few pointers to creating these tasty sprouts.

Soak the Cranberries

Plump dried cranberries are better than just straight outta the bag. Re-hydrate them by putting them in a bowl with warm water for a few hours before. Drain cranberries and put on paper towel before sprinkling them in to the Brussels. If you forget to soak, it will be okay, they will just be a little chewier.

Let the Brussels Dry

Wash them good and let them dry or gently towels them off with a tea towel. Why a tea towel? So lint doesn’t get on your Brussels. Water will steam your Sprouts instead of caramelizing. Make sure there isn’t too much excess water.

Check out another Freckle Face Foodie Fall Favorite, Roasted Butternut Squash with Sage and Pepitas.

Marinade for Easy Caramelized Brussels Sprouts is Key

Whisk the marinade ingredients in a bowl before you start cutting the sprouts. Add the Brussels to the marinade as you trim and half . Toss with a large spoon so the sprouts get coated. Use a slotted spoon to put on the pan. This way no excess marinade will make your sprouts mushy.

Trim the Brussels

The stem looks rather unappetizing. We don’t want that. We want nice clean fresh sprouts. Trim the ick off. Peel away any leaves that look questionable. This can be done the day before.

Half the Brussels & Place the Cut Side Down on the Pan

Once your sprouts are trimmed, half them. Try to get smaller Brussels sprouts, they are usually more tender. If your pickings are slim, quarter the larger ones. Place the cut side of the Brussels down on the pan. This will create that caramelization that is so dang good.

Don’t use fresh garlic in this recipe. With the temp being high and it roasting for 20 minutes, the fresh garlic will burn easily. Burnt garlic is bitter. Brussels sprouts already have a bit of a bitter taste. They don’t need anymore.

Looking for more Fall side dishes? Try my Autumn Quinoa Salad, you’ll love it.

Don’t Over Crowd the Pan

Choose your largest rimmed sheet pan for this recipe. If you have too many Brussels on the pan they will steam instead of caramelizing. Make sure each one has enough room and isn’t too close to their neighbor. Use 2 pans if you must. This pan below shows Brussels almost too close. It required a little bit longer cook time.

Keep the Leaves

Some leaves will fall off while cutting. Don’t toss ’em. Put them on the pan with the sprouts. They get charred in the oven, and are delicious and crispy. The cook gets to mau down on these before anyone else even sees them. Eat them all so no one knows what they are missing. Plus, they don’t stay crispy for too long. So get ’em in ya.

The Finish

With a few minutes left on the sprouts, sprinkle in the almonds. This will allow them to toast a bit. Check a Brussels sprout by turning it over. If the sprout is beautifully roasted and slightly charred, you did it! Take those bad boys outta the oven and sprinkle in the cranberries.

Use a sturdy spatula to scrape them off the pan. They may be a little sticky (yum). Place in a bowl, admire how good you are, and dig in to this perfect blend of caramelized Brussels sprouts with cranberries and almonds.

Freckle Face Foodie would love to hear how this Easy Caramelized Brussels Sprouts with Cranberries and Almonds recipe worked for you. Let us know!

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