Roasted Maple Balsamic Brussels Sprouts with Cranberries
Caramelized brussels sprouts roasted cut-side down until golden, then tossed with tart fresh cranberries, sweet maple syrup, tangy balsamic vinegar, and crunchy toasted hazelnuts. A balanced side dish with sweet, savory, and acidic notes that complements poultry or rich proteins.
Ingredients
- 2 pounds brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- flaky sea salt
- 1 cup fresh cranberries
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- ½ teaspoons black pepper
- ⅓ cup chopped toasted hazelnuts
Instructions
- 1
Preheat oven to 425°F (425°F).
- 2
Toss halved brussels sprouts with olive oil on a rimmed metal baking sheet.
- 3
Place cut side down and roast for 10 minutes.
- 4
Remove pan and add cranberries.
- 5
Continue roasting for 10 minutes.
- 6
Transfer to a bowl and toss with maple syrup, balsamic vinegar, black pepper, and hazelnuts.
- 7
Serve immediately.
Tips
Cut side down creates caramelization and develops deep flavor.
Do not stir before cranberries are added to keep brussels sprouts cut-side down.
Toast hazelnuts yourself for best flavor, or verify store-bought are fully toasted.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently in a 325°F oven.
Prep brussels sprouts and toast hazelnuts up to 1 day ahead. Roast same day before serving.
Serve as a side dish with roasted chicken, turkey, or pork. Complements holiday meals.
Common Mistakes
Do not stir brussels sprouts during first 10 minutes to avoid preventing cut-side caramelization.
Do not use burnt hazelnuts; they will add bitter flavor.
Do not skip the cut-side-down placement; it creates the best texture and flavor development.