Roasted Maple Brussels Sprouts with Cranberries and Pecans
Golden roasted Brussels sprouts glazed with maple syrup and balsamic vinegar, studded with tart cranberries and toasted pecans. This festive side dish transforms humble sprouts into an elegant accompaniment perfect for holiday dinners. The maple glaze caramelizes during roasting, creating crispy edges while keeping the centers tender. Fresh cranberries add bright pops of color and tartness that balance the sweet maple and rich pecans beautifully.
Ingredients
- 1 pound Brussels sprouts, ends trimmed
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon fresh black pepper
- ¾ cup fresh whole cranberries
- 1 cup pecan halves, toasted
- 1 ½ tablespoon real maple syrup
- 1 tablespoon balsamic vinegar
- ¼ teaspoon vanilla extract
- 8 slices crispy bacon or prosciutto(optional)
Instructions
- 1
Preheat oven to 400F with rack in the middle
- 2
Place Brussels sprouts on a rimmed metal sheet pan
- 3
Combine olive oil, maple syrup, balsamic vinegar and vanilla in a small bowl
- 4
Whisk to combine and pour over the sprouts
- 5
Gently toss Brussels sprouts to coat evenly
- 6
Roast for 30-35 minutes or just until they start to turn golden brown
- 7
Remove pan from oven and add pecans, gently stir
- 8
Roast for 5 minutes, remove pan and add cranberries
- 9
Return to oven and roast for 7-10 additional minutes until sprouts are tender and pierced easily with knife
- 10
Remove from oven and place sprouts mixture into serving bowl
- 11
Sprinkle with salt, pepper and bacon or prosciutto if using
Tips
Toast pecans in a dry skillet for 3-4 minutes before adding to enhance their nutty flavor and crispness.
Cut larger Brussels sprouts in half to ensure even cooking and better caramelization of the cut surfaces.
Don't overcrowd the pan - use two sheet pans if needed to allow proper roasting and browning.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in 350F oven for 5-8 minutes to restore crispness.
Can prep Brussels sprouts and make glaze up to 1 day ahead. Store separately and combine just before roasting.
Serve immediately while hot for best texture. Transfer to warmed serving dish to maintain temperature.
Common Mistakes
Don't add cranberries too early or they'll burst and become mushy during the long roasting time.
Avoid overcooking Brussels sprouts past tender stage or they become bitter and mushy.
Substitutions
FAQ
Can I make this ahead for a dinner party?
Prep all ingredients and make the glaze up to a day ahead, but roast just before serving for best texture and flavor.
What if I don't have fresh cranberries?
Use dried cranberries but add them in the last 2-3 minutes only, and use about half the amount since they're concentrated.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 350F oven to restore some crispness.