This Roasted Brussels sprouts recipe with brown butter, pistachios, and dried cranberries makes an easy, flavorful holiday side dish ready in 30 minutes.

These Brown Butter Pistachio Brussels Sprouts with Dried Cranberries are roasted until caramelized, then tossed in nutty brown butter, crunchy pistachios, and sweet cranberries for the perfect holiday side dish. This recipe is an excellent alternative to classic green bean casserole or sweet potatoes when you need a fresh vegetable side dish for the holidays.

What is Brown Butter?

Brown Butter ( Buerre Noisette) is a classic French staple in the kitchen.  Brown Butter is melted butter with intensified flavor, can be made in under 10 minutes, and boasts a nutty and bold flavor.

What are the Brown Specs in Brown Butter?

The brown specs in brown butter are toasted milk solids.  They’re where most of the flavor in brown butter comes from, so make sure you scrape them out of the pan.

How do you make Brown Butter?

Melt Butter:
Add unsalted butter, cut into equal slices, to a saucepan over medium-low heat and melt.

Stir and Watch Closely:
The butter will melt, then foam. Stir constantly as the milk solids sink and begin to brown. You’ll smell a nutty aroma.

Remove When Golden Brown:
As soon as the butter turns golden with brown bits at the bottom (not black!), remove it from the heat to stop it from burning. Pour into a heat-safe bowl to cool.

Ingredients needed

Brussels sprouts, trimmed and halved

Olive oil (or neutral oil)

Salt and freshly ground black pepper, to taste

Unsalted butter

Shelled pistachios, roughly chopped- you can also use another variety of nuts.

Dried cranberries

Equipment

Baking Sheet or Sheet Pan

Parchment Paper

Oven

Spatula

Cutting Board

A small saucepan and a Slotted Spoon or whisk for making the brown butter.

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Prepare Brussels Sprouts by washing, chopping, and removing the stem.
3. Toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
4. Roast for 20–25 minutes, stirring halfway through, until sprouts are golden brown and caramelized.
5. While sprouts roast, melt butter in a skillet over medium heat. Cook, swirling often, until butter foams and turns golden brown with a nutty aroma, 3–4 minutes. Remove from heat.
6. Remove Brussels Sprouts from the oven, toss mixture with brown butter, cranberries, and pistachios.  Return the dish to the oven for an additional 5 minutes to allow the flavors to marinate together.
7. Remove from the oven.  Transfer Brussels sprouts to a large bowl or platter.  Serve warm.

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Brown Butter Pistachio Brussels Sprouts

This Roasted Brussels sprouts recipe with brown butter, pistachios, and dried cranberries makes an easy, flavorful holiday side dish ready in 30 minutes.

Servings 6

Ingredients

• 1 1/2 pounds Brussels Sprouts Trimmed and halved
• 3 tablespoons Olive oil
• Salt and Pepper to taste
• 4 tbsp Unsalted Butter
• 1/2 cup Shelled Pistachios
• 1/3 cup dried cranberries or dried cherries

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Prepare Brussels Sprouts by washing, chopping, and removing the stem.

3. Toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.

4. Roast for 20–25 minutes, stirring halfway through, until sprouts are golden brown and caramelized.

5. While sprouts roast, melt butter in a skillet over medium heat. Cook, swirling often, until butter foams and turns golden brown with a nutty aroma, 3–4 minutes. Remove from heat.

6. Remove Brussels Sprouts from the oven, toss mixture with brown butter, cranberries, and pistachios.  Return the dish to the oven for an additional 5 minutes to allow the flavors to marinate together. 

7. Remove from the oven.  Transfer Brussels sprouts to a large bowl or platter.  Serve warm.

If you like  this recipe, you will want to try:

Roasted Broccoli Salad 

Winter Broccoli Salad 

Brown Butter Honey Chocolate Chip Cookies 

Brown Butter Beef Tips 

These Brown Butter Pistachio Brussels Sprouts with Dried Cranberries are a simple yet elegant side dish that’s perfect for the holidays. Roasted until golden and tossed in nutty brown butter, crunchy pistachios, and sweet-tart cranberries, this recipe brings together savory, sweet, and toasty flavors in every bite. Whether you’re planning your Thanksgiving menu, Christmas dinner, or simply looking for a fresh new way to serve Brussels sprouts, this dish is quick to prepare, visually appealing on the table, and always a crowd-pleaser.

Did you try this Brown Butter Pistachio Brussels Sprouts Recipe?  I would love to hear how this turned out for you!  Please comment below this blog post or tag me on social media and let me know how it turned out for you!  You can find me on Facebook, Instagram, Pinterest, and Twitter.