Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey

by Shelley · May contain affiliate links

Published Updated December 14, 2022

~ Love ordering Roasted Brussel Sprouts in restaurants? Good news: they’re super easy to make at home, too! I’ve got simple tips to make sure yours roast up beautifully, every time. Toss in some cranberries, pecans, and a drizzle of sweet-and-spicy honey to make your perfectly oven roasted Brussels sprouts … absolutely irresistible! ~

This Recipe Is:     Ready in 30 Minutes or Less    Includes Make-Ahead Steps    Vegetarian    Gluten Free  

Side view of finished recipe in curving white dish with antique server tucked at side, on a patterned cloth with a few Brussel sprouts in background on roasted sheet pan.

It just might be the ultimate vegetable-world Cinderella story.

Brussel Sprouts are showing up all over restaurant menus these days … both as side dishes, and even as trendy, popular appetizers. They’re alluringly glamorized on the glossy pages of food magazines, too.

Unexpected, right?

That vegetable we all dreaded when we were kids … those sad little gray-green balls of overcooked torment … well, they’ve been transformed! They’re the darling of chefs everywhere, and suddenly people just can’t get enough of ’em.

Talk about a comeback story!

The Secret?

It’s so simple! You’ve just gotta cook ’em right. With Brussel sprouts, that absolutely makes alllll the difference.

Closeup overhead of finished recipe in serving dish, so you can really see the roasted marks, the texture of the Brussel sprouts, and even the sprinkle of salt and pepper.

I’ve become an {addicted} believer. Seriously. You’ll actually look forward to them.

Even my veggie-suspicious daughter gave this Roasted Brussel Sprouts recipe a hearty thumbs-up (which, trust me, is the ultimate seal of veggie-approval). My recipe testing notes include scribbled exclamations like “Fantastic!” and “Best Ever!” And the very first time I made these, my husband said, “Hands-down best Brussels sprouts I’ve ever had. Like, not even in the ballpark.”

Wow. That’s a whole lotta love for a veggie that used to be every kid’s suppertime nightmare!

Why You’ll Love These Particular Roasted Brussel Sprouts

These are no plain-jane baked sprouts. No siree. These have yummy layers of flavor and texture that truly elevate basic Brussel sprouts!

  • First, there’s the browned, caramelized, roasty marks on the outside of the sprouts. While they’re still fresh-tasting (and definitely not mushy). Great start, right?
  • But, add to that the delightful, sweet-tart pops of chewy dried cranberries.
  • Plus toasty, crunchy pecans. Oh my … getting even better!
  • And as if all that wasn’t delicious enough, the whole glorious concoction is tossed in an alluring drizzle of sweet-and-spicy honey. Not so much that your Brussel sprouts are sticky-sweet. And not overly spicy-hot. Just enough to give them a tempting little hint of “Heyyyyy … what’s that delicious flavor going on here?”
Side view of finished recipe in a white, curving oblong bowl on top of two colorful red and orange napkins.

Honestly, I get so excited buying Brussel sprouts at the store now, knowing what they’ll become. In fact, I usually buy two pounds at a time, because just one pound isn’t enough. No kidding – these are THAT good!

Ready to make restaurant-quality Brussel sprouts? Friends, it’s so quick and easy!

Plus I’ve got a bunch of great tips all along the way, to ensure they turn out addictively wonderful …

How to Make This Roasted Brussel Sprouts Recipe (with LOTS of Tips)

Step #1

Grab a big baking sheet and line it with parchment paper. Fire up your oven to preheat at 475°F.

Tip 1: Roast Hot and Fast – I go into a bit more detail about this in my recipe for Oven Roasted Carrots. But, the main takeaway here is that I generally recommend roasting veggies at a high heat … and quickly. That strategy yields deliciously caramelized, toasty exteriors, while not over-cooking the insides of the vegetables.

Now, that we’ve fired up the oven, let’s talk about those sprouts. (Which leads us to several more handy tips!)

Raw, uncut Brussels sprouts cascading across cutting board with bowls of pecans and cranberries and a bottle of hot honey nearby.

Tip 2: Buying Brussel Sprouts As the Chicago Tribune explains, smaller sprouts are usually milder and sweeter. But, unfortunately, you don’t always have a choice at the grocery store. Not to worry! I’ve cooked even some seriously BIG Brussel sprouts before, and as long as I don’t overcook them, they’re still pretty darn good. Choose smaller ones if you can, but don’t stress if you’re staring at a grocery bin full of jumbos.

Tip 3: Dry Sprouts Roast Better If you’ve rinsed your Brussel sprouts, or they’re damp at all, be sure to pat them dry. Damp vegetables don’t roast as well. That’s true for pretty much any veggie, from Roasted Asparagus to Blistered Green Beans. A handy tip any time you’re roasting veggies.

Tip 4: How to Cut Your Sprouts – Begin by trimming away the bottom, stem end. (I used to obsessively carve out most of the core, too, but that’s totally unnecessary and the core actually helps to hold the Brussel sprouts together.) Next, cut your Brussel sprouts VERTICALLY in half. If you happen to have some really large Brussel sprouts in your batch, you should probably quarter them instead of cutting them in half. You want all your sprout pieces to be roughly the same size, so they’ll all roast in the same amount of time.

Showing how to trim ends and cut Brussels sprouts in half vertically, on cutting board alongside pecan pieces.

Step #2

Toss your Brussel sprouts with some EVOO, salt and black pepper.

You can do this in a bowl, but I always simply do it right on my baking sheet. Why dirty a bowl if you don’t have to, right?

Either way, I definitely find it’s easiest to use my hands for this task, because you want to be sure that the Brussel sprouts are evenly coated all over with oil, and that the seasonings are distributed throughout.

Tip 5: Don’t Toss Out Loose Leaves As you’re cutting your Brussel sprouts and tossing them in oil, you’ll probably have a few of the outer leaves fall off your sprouts. That’s especially true if your sprouts are bigger or older and not as tightly, densely closed. No problem! They can still be used. Simply separate any loose leaves before you slip your baking sheet in the oven. Set them aside them for now … we’ll add them to the baking sheet toward the end of roasting, since they’ll roast quickly and you don’t want them to get burned.

Step # 3

Spread your Brussel sprouts out on the baking sheet so they aren’t piled on top of each other.

That’s a big key to proper roasting.

Tip 6: Don’t Overcrowd Your Sprouts – When vegetables are too crowded or get piled on top of each other during roasting, they’ll actually tend to steam more than they’ll roast. Just like with my Roasted Root Vegetable recipe (and as I’ve said again and again) … when it comes to roasted veggies, they like their real estate! Give ’em plenty of space. And, if you’re making a double (or triple!) batch, use additional baking sheets as needed.

Overhead of sprouts on parchment-lined sheet pan, tossed with oil and seasonings and ready to be roasted.

You’ll notice in the pic above that I actually take the time to turn all my Brussel sprouts so they’re flat-side-down.

You know I’m all about quick and easy, so it might seem odd that I’d take the time to do that. Or maybe you thought I just made the effort so they looked great for their photo shoot?

Nope! There’s a good reason for this, too!

Tip 7: Getting a Great Initial Sear The wonderful thing about roasting Brussel sprouts at a higher heat – and cut in half – is that those flat sides can get the most fabulous toasty, caramelized sear marks. Delicious and so pretty! Don’t miss out on that. Take the extra moment to flip all your sprouts so they begin roasting with their flat, cut sides facing down. It’s truly worth the few seconds it takes!

Step #4

Next, pop those babies in the oven for about 10 minutes. That’ll give them a chance to get some of the nice caramelized spots we were just talking about.

After 10 minutes, they’ll actually be nearly done. Pull them out and give them a stir, adding in the cranberries and pecans, plus the reserved, loose leaves you set aside earlier.

At this point, you don’t have to worry about the cut sides facing down. Just be sure to spread everything back out fairly well.

Step #5

Slip your baking sheet back in the oven for 3-4 minutes longer.

That’s just enough time for the cranberries to get warmed (but not hard and dried out), and for the nuts to toast a little without burning. It’s also perfect for those loose leaves to roast quickly without incinerating.

Overhead of sheet pan after Brussels sprouts have been roasted and are ready to serve.

Tip 8: Don’t Overcook Brussel Sprouts This is probably the absolute most important tip of all. Just like we chanted over and over together, in my recipe for Bacon Brussel Sprouts: DO NOT OVERCOOK THEM! As the site Fooducate explains, overcooking causes Brussel sprouts to release something called glucosinolate sinigrin. That’s what’s responsible for giving overcooked sprouts an unappetizingly sulfurous smell. And why they just really don’t taste very good when you cook them to a sad, mushy death. Instead, you’re looking for your Roasted Brussel Sprouts to have some great, caramelized brown spots but still to be bright green (not drab and gray-green). And you definitely don’t want the insides to be mushy. They should still be a bit firm, with some spunk left in them.

Step #6

Transfer those gorgeous Brussel sprouts to a pretty serving bowl, and toss them with Hot Honey and a little more oil.

And don’t worry … as I said before, that Hot Honey isn’t too spicy-hot. It creates a complex, flavorful backdrop. But it’s not gonna set your tongue afire, I promise.

Hand squeezing bottle of hot honey to drizzle honey over roasted Brussel sprouts in serving dish.

Take your masterpiece straight to the table and dig in!

And what’s that I hear?? In between all the mmmmmmms … did someone just exclaim, “Oh wow – these are the best Brussel Sprouts EVER?!? I didn’t even think I liked Brussel sprouts until NOW!!!” Yep … I think that’s precisely what I hear! 🙂

Much More Than Just a Holiday Side Dish

Lots of families view Roasted Brussel Sprouts as a mandatory holiday food. Great as a side dish with Christmas prime rib or ham, or with turkey at Thanksgiving. It makes perfect sense, since the true season for Brussel sprouts is from fall through mid-winter.

And no doubt … this recipe is so festive, all decked out in reds and greens.

But, you’re in luck! Once you’ve tried these and kind of gotten addicted, too … you’ll be relieved to know that Brussel sprouts are now commonly available pretty much all year ’round.

And even though this recipe feels special enough to deserve a place at your holiday table, it’s easy enough for regular ol’ weeknight family dinners, too.

Closeup of one end of white serving dish piled with roasted Brussels sprouts on top of patterned napkin.

More Ways to Love Brussel Sprouts

And, hey … don’t want to fire up the oven to make oven roasted Brussel sprouts on a warm day?

No problem! I’ve got two more great sprout recipe ideas for ya.

  1. That Bacon Brussel Sprouts recipe I keep mentioning just needs a quick stovetop sauté. (The keyword, as always, is quick. Remember our mantra: DO NOT OVERCOOK THEM, right?!?!)
  2. And rather than just a little cooking, how about no cooking at all? Our Superfoods Brussels Sprout Salad is ready in about 5 minutes flat with no cooking whatsoever. Perfect!

Even more great reasons to love you some sprouts, any time of year!

FAQs At-a-Glance

How Do You Roast Brussel Sprouts So They Are Not Soggy?

There are several keys to make sure your Roasted Brussel Sprouts aren’t soggy:
(1) Be sure that they aren’t wet before roasting (pat them dry if needed).
(2) Coat them all evenly with a thin layer of oil.
(3) Spread them out on your baking sheet so they’re not piled up (overcrowding can cause them to steam and become soggy).
(4) Don’t overcook them. High heat and fast cooking works great for this. You want to get some nice, seared, roasted spots on the outside but still have the inside of the Brussel sprouts be lively and fresh-tasting.

Should Brussel Sprouts Be Cut Before Roasting?

Cutting your Brussel Sprouts before you roast them means there’s more surface area to quickly caramelize before the inside of the sprouts are overcooked. Specifically, when you cut your sprouts in half, you get a nice, flat side that makes it easy to achieve those roasted, browned marks you’re really looking for in oven roasted Brussel sprouts.

How Do You Cook Brussel Sprouts Without Bitterness?

The biggest key to cooking Brussel Sprouts that aren’t bitter is NOT to overcook them. Too much heat causes Brussel sprouts to release something called glucosinolate sinigrin, which leads to the bitter flavor and smell many people associate with cooked Brussel sprouts. Quick, high-heat roasting is an ideal way to do this. (You can read more about glucosinolates HERE.)

Where Can I Buy Hot Honey?

I held off on posting this recipe until I felt confident that hot honey was pretty commonly available, including at places like Target and Walmart. I typically grab Mike’s Hot Honey, and they’ve got a store locator on their website. You can also order Mike’s on Amazon. Alternately, if you’d like to take a stab at making your own, you could try the version from Casual Foodist, or the 1-minute version from A Couple Cooks (I haven’t personally tried either of these recipes – if you give one of them a shot, I’d love to know what you think!). And, of course, in desperation, you can also simply make this recipe with plain ol’ honey, although it will, of course, be missing that slight, kicky edge.

Is it Brussels Sprouts or Brussel Sprouts?

Yay – a grammar lesson! Technically the correct spelling is Brussels sprouts. These veggies are named after the the city of Brussels, Belgium. Even when you’re only talking about one sprout, the “s” should still come after “Brussel”: Brussels sprout. Soooooo … are you wondering why I didn’t name my recipe correctly? Ugh. Just like with my Bacon Brussel Sprouts recipe, this was a dilemma for a grammar-loving, rule-follower like me! BUT because about 77% of people (at least according to a British poll) call them Brussel sprouts (without that “s”), I knew that if I wanted most sprout-seeking people to find my recipe when they searched on Google … welllll … I needed to name my recipe what you’d most likely call it: hence the missing “s.” 😉

Mmmmmmmm … if you’ve been holding off on trying Brussels sprouts because you remember what they were like in the “olden days” … wait no more. I think this recipe will change your mind!

And if you’ve already fallen under the sprout-spell, this recipe is a fast and easy way to indulge your sprout cravings. (I can’t be the only one who literally craves these, can I???)

Overhead of finished recipe in white, oval serving dish on top of two colorful red and orange napkins with antique serving fork tucked at side.

Ahhhhh … Don’t you just love a great, rags-to-riches Cinderella story?

Good job, little Brussels sprouts. You’ve won us over, big time. Welcome to the “favorites” list!

Love the Recipe? • Were My Tips Helpful?


Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Side view closeup of finished recipe, with serving fork tucked into side of serving bowl.

Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey

Yield: 3 cups
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes

Roasted Brussel Sprouts are truly fantastic when they're roasted right. (Be sure to take a peek at all my tips in the post above.) Mmmmmm ... and dried cranberries, crunchy pecans, and sweet-spicy honey make them even more irresistible!

  Ready in 30 Minutes or Less    Includes Make-Ahead Steps    Vegetarian    Gluten Free  


  • 1 pound Brussel sprouts, stems removed and halved (quartered if they're really large – see note)
  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup dried cranberries
  • 1/4 cup coarsely broken pecans
  • 1 1/2 tablespoons Mike's Hot Honey (see FAQs above for alternatives)


  1. Preheat oven to 475°F. Line a large baking sheet with parchment paper. If you've rinsed your Brussel sprouts, be sure to pat them dry so they're not damp, or they won't roast as well.
  2. Toss Brussel sprouts with 1 tablespoon oil (reserving 1/2 tablespoon), salt, and black pepper. Make sure that the sprouts are evenly coated with oil, and that the seasonings are distributed throughout. (You can do this in a bowl, but I always do it directly on the parchment-lined baking sheet.) Separate out and reserve any loose leaves.
  3. Spread the Brussel sprouts out on the baking sheet so they aren't piled on top of each other, turning them all flat-side down to get a really good sear.
  4. Roast the Brussel sprouts for about 10 minutes. Then stir in the cranberries, pecans, and reserved loose leaves, spreading everything back out across the baking sheet.
  5. Return pan to the oven and continue roasting for 3-4 minutes longer, until the Brussel sprouts have toasty, browned, roasted spots and are somewhat tender but not overcooked or mushy inside.
  6. Transfer to a serving bowl, toss with Hot Honey and remaining 1/2 tablespoon oil, and serve immediately.


Brussel sprout size: There can be a lot of variety in the size of Brussel sprouts. I prefer to choose smaller ones when possible. If your sprouts have a mixture of sizes, the most important thing when cutting them is to keep all the pieces relatively similar in size, so that they all roast in the same amount of time. Cut very large ones in quarters, if needed.

Doubling recipe: I often double this recipe, and it's very easy to make larger batches to serve a crowd. Just be sure to grab extra baking sheets if needed, rather than piling the Brussel sprouts up or overcrowding them, which could lead to them steaming more than actually roasting and caramelizing.

Make-ahead tips: You can stem and cut your Brussel sprouts up to a day or two in advance and store them in the fridge. You can also measure out your cranberries and pecans and keep them in a baggie, so the recipe comes together effortlessly when you're ready to cook.

Nutrition Information:
Yield: 6 servings Serving Size: 1/2 cup
Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 121mgCarbohydrates: 16gFiber: 3gSugar: 11gProtein: 2g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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6 thoughts on “Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey”

    • Oh wonderful, Barb! I absolutely, completely LOVE this Brussels Sprouts recipe. I hope you and your family and friends will enjoy it every bit as much as my family does, and that it will be a special addition to your Thanksgiving menu. Happy Holidays! 😀 ~Shelley

  1. I absolutely love these Brussel Sprouts. They are slightly crunchy with the best flavor.
    Thanksgiving is a great time for this vegetable as a side dish.

    • I’m so happy you adore these, too! They’re pretty addictive, aren’t they? (And who thought Brussels sprouts could be addictive, right?!?!). We eat them all year, but no doubt – they are PERFECT for Thanksgiving! Yum yum yum! Have a wonderful holiday, and thank you for taking the time to leave such a lovely compliment! ~Shelley


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