• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Dairy Free, Recipes, Snacks + Sides, Special Diets, Vegan, Vegetables, Vegetarian · November 15, 2021

Crispy Brussel Sprouts with Cranberry Soy Glaze

Jump to Recipe Print Recipe

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:

Table of contents

  • The secret to crispy brussel sprouts
  • What you will need for this crispy brussel sprout recipe
  • How to make the cranberry soy glaze
  • How to bring this cranberry brussel sprout recipe together
  • Looking for other vegetable side dishes?

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!

Crispy Parsnips with Kimchi Almonds
Even though it sounds crazy, these crispy parsnips with kimchi almonds are the perfect combination of everything I love. This recipe is crispy, sweet, spicy and filled with flavor. Parsnips are the perfect carrier for the match made in heaven that is kimchi almonds. Try it once and be hooked for life.
Check out this recipe
Crispy Cabbage Salad with Maple Tahini Dressing
Crispy cabbage salad is one of the best kinds of salad. I will die on this hill. It's versatile, easy, flavorful and can be served warm or cold. Plus it's an affordable, seasonal fall favorite, perfect for adding to your fall dinner rotation.
Check out this recipe
Creamy Brussel Sprout & Lime Rice Bowl
This veggie-packed rice bowl is my take on the salmon bowl that is sweeping the internet right now. This recipe uses raw veggies, a creamy almond butter sauce and white rice to make the most beautiful, balanced and delicious bowl, perfect for meal prep or an easy dinner.
Check out this recipe

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.

Crispy Brussel Sprouts with Cranberry Soy Glaze

If you don't think you like cranberry sauce, these brussel sprouts might change your mind. They are tangy, crispy and sweet, and the perfect fall side dish.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:30 minutes mins
Course: Side Dish
Cuisine: American
Keyword: brussel sprouts, cranberry, pine nuts, soy sauce

Ingredients

  • 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

Instructions

  • 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. 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.
  • 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!

Posted In: Dairy Free, Recipes, Snacks + Sides, Special Diets, Vegan, Vegetables, Vegetarian

Get exclusive Justine Snacks content

You’ll Also Love

Buckwheat & Leeks with Creamy Shallot Sauce
Kale Tahini Pasta
Jammy Blueberry Oatmeal RecipeJammy Blueberry Oats
Next Post >

Radicchio Salad with Ricotta and Cranberry Dressing

Hey! I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

Reader Favorites

  • Blueberry Cookies | Vegan & Naturally Blue!
  • Baked Kale Salad with Crispy Quinoa
  • Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas

hey there

I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

trending now

  • Single-Serving Craftsman & Wolves ...
  • Brussels Sprout Salad with Anchovy Tahini...
  • Baked Kale Salad with Crispy Quinoa
  • Blueberry Cookies | Vegan & Naturally...

Latest on Instagram

Over a year after our queen Emily Mariko put Craft Over a year after our queen Emily Mariko put Craftsman & Wolves on the radar of everyone outside of SF, it’s finally time for an homage recipe! (mostly because I’ve been craving it for a year tbh…I am very behind)

This isn’t a recreation, but instead a vegetarian (the original has pork sausage), sinlge-serving, almost cheesy-tasting variation. I used cornmeal for a little more substance and density, more spices than I can count (they’re all worth it, I promise), and a 6-minute egg, which when enclosed in the batter, stays jammy even after baking 🥚

The full recipe for this single muffin is on the site, and I hope it might make it into your long weekend somewhere 💚 Happy Saturday everyone

https://justinesnacks.com/single-serving-craftsman-wolves-the-rebel-within-muffin/
.
.
.
.
#egginahole #muffins #baking #singleserving
The reason why I am always telling my friends to s The reason why I am always telling my friends to sharpen their knives 🥺

https://justinesnacks.com/lemon-poppy-salad-with-stracciatella/

#lemonsalad #stracciatella #poppyseedsalad
SNACKS + CHEF! Today @ayesha_rare invited me int SNACKS + CHEF! 

Today @ayesha_rare invited me into her kitchen at @shukettenyc, one of my favorite places in NYC (and on the NYTimes top 100 list, NO BIG DEAL). 

If you haven’t been to Shukette, they are famous for their small plates, shareable menu and signature “rip & dip” style. Ayesha shared her famous pita recipe (look for that PUFF) and their smoked Arctic char dip - which, yes, I do pick favorites, and yes, that one is it 😍

I’m by no means a professional, so whenever I get to cook with one it’s the most fun thing in the world. As for the recipes, well, you’ll have to check in with Ayesha for those 😎 

**PS the audio might be less than great, but we were in a professional kitchen! With professionals! I’d sacrifice audio for pita any day 🙏

#shukette #cookingvideos
The re-done (and much better!) Gideon’s Cookie r The re-done (and much better!) Gideon’s Cookie remake recipe! Part 1 & 2 will be up in my stories - but long story short, I took one of the worst recipes on my blog, and after painful trial and error, turned it into one of my best.

This video is the culmination of about a week of testing of the iconic @gideonsbakehouse cookie, with various flours, bake times, chocolate and ratios thrown in the mix. 

I’m nowhere near a professional baker, just an enthusiast, so the full journey is on TikTok and reshared in my stories, just in case you want to see but don’t have that app! 

Plus the recipe will be linked in bio, after this much work I would never withhold it from you 💚🍪

https://justinesnacks.com/gideons-bakehouse-copycat-chocolate-chip-cookie-recipe/
.
.
.
#chocolatechipcookies #bakingscience #gideonsbakehouse
Olive oil muddled strawberry Paper Plane - and I’m so so excited to say this is #sponsored by my loves over at @getgraza!

You can check my stories for more info about why I love Graza and why you see them in *almost* every video, but when it comes to olive oil, they have one of my favorite systems. You can subscribe to get two bottles, the larger (The Sizzle) made specifically for cooking, and the smaller (The Drizzle) meant for finishing, dipping, swirling, whatever. And idk how to say this and not sound cheesy, but they’re more than just that brand you see everywhere on social media. Their team is great, their process is great, and their level of quality and flavor. is. great. Their product is all single-origin Spanish olive oil, so I can’t vouch for them more 🫡

And if you don’t want to subscribe, they’re now in Whole Foods! As someone who has known the founders from early on, I felt like a proud child.

Ok, I’m getting emotional. But this cocktail itself could not be easier (recipe in video!), and strawberries marinated in Graza’s single origin drizzle add a peppery note that you have to try at least once.

And last but not least, my code!! JUSTINESNACKS for $5 off your first Graza Duo (Sizzle and Drizzle). Buy Graza in my name to avenge me and I’ll love u forever 💚

Ok, oil on my children - and plz make this drink 🍹 

https://justinesnacks.com/strawberry-paper-plane/
What is essentially Pizza Toast, but all-grown-up. What is essentially Pizza Toast, but all-grown-up. Because a singular anchovy makes everything better. (Also my sourdough was just dying to be put to use)

The full recipe is on the blog, done in 15 minutes or less, and just really delicious. Although tbh my younger self would probably still prefer the microwaved version, which tbh I respect. 

And if there are any nostalgic recipes you made that you’d want recreated, let me know, I’m always down for another savory toast 🍕 

https://justinesnacks.com/pizza-toast/

#cherrytomatoes #pizzatoast #healthyrecipes
A peanut butter cold brew birthday cake! Gift gi A peanut butter cold brew birthday cake! 

Gift giving is not my love language, I’m more of a words of affirmation girl, so I wanted to make this video (and this cake!) my birthday present 🥹

This is the “Ashley’s Birthday Cake” recipe from @joannebchang’s book, Pastry Love. I used just traditional buttercream recipes for the chocolate, peanut butter and vanilla bean buttercreams. Oreo crumble was added, because you all insisted 😌

Happy Birthday @e_lipk4 💚

#cake #cakedecorating #birthdaycake
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue