Roasted Whole Brussels Sprouts with Cranberries & Agave
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Being honest here: I’m not a big fan of Brussels sprouts. But this recipe changed my mind! These roasted whole Brussels sprouts get beautifully caramelized in the oven, then tossed with sweet dried cranberries and a drizzle of agave for the perfect balance of earthy, bright, and lightly sweet. It’s an easy, wholesome recipe that works for weeknight dinners, holiday spreads, or anytime you want a vegetable that tastes as good as it looks.
Serves: 4–6 Total Time: 30–35 minutes
Ingredients
1½ lbs whole Brussels sprouts, trimmed
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ cup dried cranberries
1½ tablespoons agave syrup
1–2 cloves garlic, minced (optional)
Instructions
1.Trim the ends and remove any loose outer leaves, but leave the sprouts whole. Whole sprouts take a little longer but roast beautifully and stay tender inside.
2. In a large bowl, toss whole Brussels sprouts with:
olive oil
salt
pepper
garlic (if using)
Make sure they’re evenly coated.
3. Spread the whole sprouts on a sheet pan. Roast at 400°F for 25–30 minutes, shaking the pan halfway through.
You’re looking for:
browned, caramelized spots
fork‑tender centers
crisp edges on some sprouts
4. While still hot, toss with:
dried cranberries
agave syrup
The heat softens the cranberries and helps the agave glaze the sprouts lightly.
5. Add a pinch more salt or a drizzle of agave if you want a sweeter finish.
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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.
