This unique roasted Brussels sprouts recipe uses the sweetness of cherries to offset the bitterness of Brussels sprouts which results in a dish that everyone loves. And it’s pretty enough to use for Christmas dinner.
I have a confession to make…I don’t like Brussels sprouts!
Since that’s the case, you might be wondering why on earth I’m posting this recipe.
Well…I should probably revise that…I didn’t like Brussels sprouts until I tried this recipe!
However, when I first heard the idea of mixing in some cherries, I had my doubts. It’s a pretty unique Brussels sprouts recipe.
But now that I’ve tried it, I have to say…the combination is genius!
The sweetness of the cherries is the perfect way to offset the bitterness of the Brussels sprouts.
I think it’s the absolute best way to make them.
It’s also a great side dish for Christmas dinner. The red and green colors are a festive addition to your holiday menu.
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Here’s your shopping list:
- Brussels sprouts (6 cups) – I usually use fresh, but frozen will work too. (See the section below for the instructions on how to prepare them).
- Fresh cherries (1 cup)
- Olive oil (1/4 cup plus 1 Tablespoon)
- Salt (1/2 teaspoon)
- Paring knife
- Bowl that is large enough to hold all of the brussel sprouts and the cherries
- Cherry pitter* (optional) – this makes removing the pits from the cherries much easier
- Mixing spoon
- Cookie sheet
How To Make Roasted Brussels Sprouts With Cherries
Trim The Brussels Sprouts
Cut the stems off the Brussels sprouts at the base of the leaves.
Remove the outer layer of leaves which can be tough and bitter.
Then cut the sprouts in half lengthwise.
Prepare The Cherries
Remove the pits from 1 cup of cherries. Using a cherry pitter (like this one*) makes this job much easier.
Then cut them in half.
Combine the cherries and trimmed Brussels sprouts in a bowl.
Add 1/4 cup olive oil and 1/2 teaspoon salt.
Mix until the cherries and Brussels sprouts are evenly coated with oil.
Roast The Brussels Sprouts
Grease a cookie sheet with the remaining 1 Tablespoon of olive oil.
Lay out the Brussels sprouts and cherries in a single layer. Do not stack them or you will miss out on a lot of the flavor and crispiness.
Make sure that all of the Brussel sprouts have the cut side facing down. This edge will carmelize when the olive oil gets hot which adds a lot of flavor to the vegetables.
Roast in the oven at 375℉ for 15 to 20 minutes, depending on how crispy you like them.
How To Make Frozen Brussels Sprouts
If you don’t have fresh Brussels sprouts, frozen ones will work, too.
Thaw them just enough to make them easy to cut.
I usually do this in the microwave for about a minute on the defrost setting (but the time will vary depending on your microwave).
You could also take them out of the freezer early and let them sit at room temperature for a few minutes.
Then make the recipe the same way as you would for fresh Brussels sprouts, adding an extra 5 minutes to the cooking time.
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Roasted Brussels Sprouts With Cherries
- Paring knife
- Cherry pitter (optional)
- mixing spoon
- cookie sheet
- 6 cups fresh Brussels sprouts
- 1 cup fresh cherries
- ¼ cup plus 1 Tablespoon olive oil
- ½ teaspoon salt
- Heat the oven to 375°F.
- Trim the stems and outer layer of leaves from the Brussels sprouts.
- Remove the pits from the cherries.
- Cut both the Brussels sprouts and the cherries in half
- Combine the Brussels sprouts, cherries, 1/4 cup of the olive oil and salt in a bowl. Mix until the sprouts are evenly coated with oil.
- Grease a cookie sheet with the remaining 1 Tablespoon of olive oil.
- Lay out the Brussels sprouts and cherries in a single layer on the cookie sheet, making sure that the cut side is facing down.
- Bake for 15 or 20 minutes, depending on how crispy you want them to be.
- To use frozen Brussels sprouts, thaw them just enough to be able to cut them. Then follow the recipe as is, but add an extra 5 minutes of baking time.
- Using a cherry pitter (like this one*) will make removing the pits from the cherries much easier.