Our Tart Cherry Glazed Brussels Sprouts are the perfect way to add some zing to your roast dinner this Christmas, while maintaining all the natural goodness of your sprouts.

Tart Cherry Glazed Brussels Sprouts Recipe Summary

Total Time: 30 minutes

Prep: 15 minutes

Cook: 15 minutes

Yield: 4 side servings

Level: Beginner

tart cherry brussels sprouts


  • 180ml Montmorency tart cherry juice
  • 110g tablespoons packed light brown sugar
  • 1/2 teaspoon sriracha hot sauce (or to taste)
  • 3 tablespoons olive oil
  • 340g Brussels sprouts, trimmed and halved
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 30g sliced almonds


To prepare glaze, combine Montmorency tart cherry juice, brown sugar, and sriracha in a small saucepan. Cook over medium-high heat, stirring regularly to prevent scorching, until significantly reduced and liquid is thick and syrupy, about 15 minutes. Remove from heat.

Heat oil in a large non-stick skillet over medium-high heat. Add Brussels sprouts and toss to coat with oil, then turn with tongs so cut sides are facing down. Cook for 6 to 8 minutes or until bottoms are golden brown and sprouts are crisp-tender (slightly longer if your sprouts are very large).

Stir in garlic until fragrant, about 30 seconds. Season with salt and pepper. Remove from heat and immediately add glaze; gently toss until evenly coated. Stir in almonds. Serve warm.

Recipe courtesy of Lindsay Landis, LoveandOliveOil.com

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