This Roasted Brussels sprouts recipe with brown butter, pistachios, and dried cranberries makes an easy, flavorful holiday side dish ready in 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Prepare Brussels Sprouts by washing, chopping, and removing the stem.
Toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
Roast for 20–25 minutes, stirring halfway through, until sprouts are golden brown and caramelized.
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.
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.
Remove from the oven. Transfer Brussels sprouts to a large bowl or platter. Serve warm.