Roasted Brussels sprouts with cranberries and walnuts

SmartPoints® value per serving
Total Time
30 min
12 min
15 min
Roasting Brussels sprouts brings out their sweetness and gives them an appealing caramelized color. They're so delicious and conveniently bite-sized that you and whomever you serve this dish to will keep going back for more. It nicely complements any chicken, fish, or turkey entrée. Also, it couldn't be easier to make. After the Brussels sprouts are roasted, they're tossed with orange juice and zest, dried cranberries, and crunchy walnuts. It's a flavor and texture combination that's simply irresistible, and it all comes together in just 30 minutes. You definitely need to try this recipe to convert any Brussels sprouts haters in your family.


Uncooked Brussels sprouts

1¼ pound(s), trimmed and halved

Olive oil

2 tsp

Table salt

¾ tsp

Black pepper

¼ tsp

Orange juice

¼ cup(s)

Dried cranberries

3 Tbsp, coarsely chopped

Orange zest

¼ tsp, grated


2 Tbsp, toasted and coarsely chopped

Cooking spray

1 spray(s)


  1. Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray.
  2. Place Brussels sprouts in prepared pan; drizzle with oil. Sprinkle with salt and pepper. Toss sprouts until coated evenly and spread to form even layer. Roast sprouts, stirring once, under tender and browned, 15–20 minutes.
  3. Meanwhile, place orange juice in microwavable cup and microwave on High until hot, about 1 minute. Add cranberries and let stand.
  4. Transfer sprouts to medium bowl and stir in cranberry mixture and orange zest. Sprinkle Brussels sprouts with walnuts and serve.
  5. Per serving: 3/4 cup