Crispy Brussel Sprouts with Cranberry Soy Glaze

Crispy brussel sprouts are automatically a star side dish, but when you add the sharp sweetness of cranberries and the umami flavor of soy sauce, it takes this style of side dish to an entirely new level.

If you are looking for a Thanksgiving vegetable, or just a weekday side dish, this recipe is PERFECT because of its simplicity. You just need one roasting dish and a half hour of your time and then you have crispy brussel sprouts with a cranberry soy glaze. Just the NAME is impressive enough.

But enough chat, here’s how to make this chic af brussel recipe:

The secret to crispy brussel sprouts

If you are roasting your sprouts for this crispy brussel sprout recipe – then there are three keys to success. Tried and true and they never fail me:

• Coat your sprouts in fat – it is crucial to getting the crisping and browning that you want in the sprouts, but without them drying out. I love olive oil for this!
• Do not crowd the pan – when vegetables cook, the leach moisture, so when a pan is crowded, the moisture envelops the vegetables as it tries to escape, so they end up steaming first, instead of crisping.
• Use the convection setting on your oven if you have it – this is why air fryers are so popular. Convection settings even the air flow in an oven, and lead to better crisping overall.

What you will need for this crispy brussel sprout recipe

Let’s keep it simple with this one. You will need:

• 3 lbs brussel sprouts, cleaned and quartered
• 2 tbsp olive oil
• salt and pepper to taste
• 2 tbsp pine nuts

For the cranberry glaze

• 1/4 cup dried cranberries
• 3 tbsp honey
• 3 tbsp apple cider vinegar
• 1 tbsp olive oil
• 2 tsp soy sauce or liquid aminos
• 3 tbsp boiling water

How to make the cranberry soy glaze

I love this glaze because it is so EASY and so umami. You just combine all the ingredients together and let sit for a few minutes, just so the cranberries can soften. Then blend in a small blender until the sauce is smooth. This should take about 3-4 minutes of blending, so be patient and blend until the glaze is one consistent dark pink color.

How to bring this cranberry brussel sprout recipe together

In simple terms you just roast, then coat, then roast again. This recipe is done all on one pan and could not be easier. Here’s a breakdown of the best timing and details:

• Preheat the oven to 425F.
• Toss the brussel sprouts in olive oil, and spread them out on a parchment lined baking sheet, with the light interior of the sprouts facing up.
• Roast the sprouts at 425F for 25 minutes or until they are very slightly golden.
• While the sprouts are roasting, prepare the glaze (see above for details!)
• When the brussel sprouts are lightly golden, remove them from the oven and drizzle the glaze on top. Sprinkle the pine nuts across the sprouts as well. Toss to coat and then evenly spread them out on the baking sheet again.
• Roast for another 10 minutes, or until the pine nuts are toasted and the glaze is caramelized and sticky.
• Serve warm!

Looking for other vegetable side dishes?

I’m in a huge vegetable phase, so here are a few of my favorites!

And that’s it for this crispy brussel sprout recipe! It’s so simple but so GOOD, so if you’re hunting for a good Thanksgiving recipe, I highly recommend this one.

And if you make it and take pics, please tag me on Instagram or Pinterest, I would love to see!

And of course leave a comment if you have any questions! You all know this is the best place to reach me.