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Roasted Brussels Sprouts with Cranberries


"A hearty dish of roasted Brussels sprouts with all the delicious works: cranberries, roasted garlic, and prosciutto. Perfect for Thanksgiving or paired with chicken, pork, salmon, wild rice, or couscous."
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1 h 20 m servings 303 cals
Serving size has been adjusted!
Original recipe yields 4 servings (4 serving)


  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1703 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
  3. Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
  4. Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
  5. Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
  6. Bake in the preheated oven until sprouts are browned, about 30 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 16
  1. 21 Ratings

Most helpful positive review

I thought this was close to a '5', has a nice, light taste, goes well with other dishes that don't overpower it, and has a good look to it. Seems, though that the sprouts don't get done as well...

Most helpful critical review

I must say, this wasn't as good as the reviews led me to believe. I'm pretty sure I followed the recipe closely but no one really cared for the flavor during my Christmas dinner (myself included...

Most helpful
Most positive
Least positive

I thought this was close to a '5', has a nice, light taste, goes well with other dishes that don't overpower it, and has a good look to it. Seems, though that the sprouts don't get done as well...

OK, who would have thought my daughter would go for seconds on the Brussel Sprouts? Delicious!!!

I made this as a side dish to accompany a surf-and-turf dinner of filet mignon and lobster. Everyone at the table loved it. I will definitely make it again.

I made this with frozen and thawed Brussels sprouts, and that may have been a mistake. I think it would have been better with fresh because these turned out mushy. But the taste was very good, a...

One of my favorite recipes for brussel sprouts so far! I left out the garlic bulb step and it saved a lot of time. Instead I used a little garlic powder. I used bacon instead of prosciutto. Just...

No time to roast the garlic, so I peeled a few cloves and put them in to roast along with everything else and added a sprinkling of garlic powder. I roasted at 400 degrees to brown the sprouts m...

Tasty. To speed the roasting along, I separated the cloves and removed the papery skin but left the first layer of skin on. Cut off the root of each clove and Roasted in foil for 15-20 min with ...

Brought a similar dish to large family gathering. It was very popular with everyone, young and old so I am making it again. However this recipe is slightly different. The previous recipe I used ...

I'm a vegetarian so I would leave out the prosciutto