Bourbon Soaked Cranberry Brussels Sprouts

A surprising and delicious side dish perfect for Thanksgiving.  

Distilled: Fall Recipes: Bourbon Soaked Cranberry Brussels Sprouts

We all have our favorite recipes that are a must have during the Holiday Season. It may be your favorite mashed potatoes or the stuffing that your grandmother always made. You may prefer a turkey straight out of the deep fryer like we do, or you may say absolutely not to a sweet potato casserole with marshmallows (although we would never!), but we also like to add a little something to the traditional side dishes each Thanksgiving.   

 Our Bourbon Soaked Cranberry Brussels Sprouts play with the abundant fall flavors of bourbon soaked brussels sprouts, walnuts, and cranberries dressed in a barrel-aged sage syrup for a fun and surprising side dish. Just don’t be surprised if this is added to the top of the list of dishes requested for next year’s table!   

 Cranberries are one of those classic Thanksgiving sides that can be overlooked, or worse,  set out on the table as a congealed jam straight from the can! It's time to give these bright little gems full of tart flavor their opportunity to shine with a bourbon soaked boost!    

 Roasting brussels sprouts gives them that perfect crunchy exterior and brings out their naturally smoky flavor. The finishing touch of bourbon soaked cranberries with a drizzle of sage syrup made with our Pappy Van Winkle Bourbon Barrel-Aged Syrup infuses this side dish with warmth and just the right touch of sweetness. Prepare to add this to your list of family favorites!

This will convert anyone who thinks that they don't like brussels sprouts! 

Louise Breen, Co-Founder

Ingredients For This Recipe:

  • 1 ½ pounds brussels sprouts  
    3 tablespoons olive oil   
    ¾ teaspoon kosher salt   
    ½ teaspoon black pepper 
    3 tablespoons bourbon 
    1/2 cup dried cranberries  
    ½ cup walnuts, chopped   
    1 tablespoon sage syrup*
    Optional garnish: broiled blood orange slice

    *Sage Syrup:
    ½ cup Barrel-Aged Maple Syrup   
    10 sage leaves


How To Prepare


In a small saucepan, muddle sage leaves and add Barrel-Aged Maple Syrup.


Heat over medium high until syrup comes to a boil then turn off heat and let steep for 15 minutes before removing the sage leaves. 


Pre heat the oven to 400 degrees.


Pour cranberries into a small microwave safe dish and add bourbon.  Microwave for 20 seconds and set aside.


Cut brussels sprouts into halves and quarters and spread onto a sheet pan, tossing with olive oil, salt, pepper, and chopped walnuts.


Roast for 25-30 minutes until crisp and browned and remove from the oven. To finish, add bourbon soaked cranberries and a drizzles of sage syrup, tossing to combine.