Brussels Sprouts with Cranberries & Candied Jalapeños | Recipe

Brussels Sprouts are the trendy vegetable right now, and for good reason. Take this veggie to the next step with dried cranberries, a sweet balsamic glaze, and candied jalapeños in this magnificent recipe. It’s a delicious, healthy side dish to any meal, bringing the sweet and heat to the table.

Brussels Sprouts with Cranberries and Candied Jalapeños

Recipe by Gardenuity


Prep time


Cooking time



This restaurant-worthy recipe is a unique and delicious way to elevate your roasted vegetable side dish. Extraordinarily simple to make with big flavor results, this recipe is a tasty transformation of a beloved veggie.


  • 3 pounds of brussels sprouts

  • ½ cup olive oil

  • ½ cup sugar

  • ¾ cup balsamic vinegar

  • 1 cup dried cranberries

  • ¼ cup candied jalapeño peppers


  • Preheat the oven to 375° F.
  • Cut the brussel sprouts in half and trim. Arrange on a baking sheet and toss with the olive oil.
  • Roast until brown — about 30 minutes.
  • Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, reduce the heat, and cook until thick
  • Drizzle the balsamic reduction over the roasted sprouts. Sprinkle on the dried cranberries and jalapeños to finish.
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