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A bowl of crispy Maple-Roasted Brussels Sprouts with Cranberries and Pecans, glistening with glaze.

Maple-Roasted Brussels Sprouts with Cranberries and Pecans

A vibrant, nutrient-dense Mediterranean side dish that perfectly balances the sweetness of pure maple syrup with the tartness of dried cranberries and the earthy crunch of toasted pecans. Perfect for holiday tables or a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Fresh Brussels sprouts trimmed and halved
  • 2 tbsp Extra virgin olive oil
  • ½ tsp Kosher salt
  • ¼ tsp Black pepper
  • ½ cup Dried cranberries
  • ½ cup Pecans halved or chopped
  • 3 tbsp Pure maple syrup
  • 1 tbsp Balsamic vinegar optional
Optional:
  • 6 slices cooked crumbled bacon

Method
 

  1. Preheat: Set oven to 400°F (200°C) and line a tray with parchment.
  2. Season: Toss sprouts with oil, salt, and pepper in a bowl.
  3. Roast: Arrange sprouts cut-side down on the tray. Roast for 20-25 mins until golden.
  4. Glaze: Add cranberries and pecans to the tray. Drizzle with maple syrup and balsamic. Toss to coat.
  5. Finish: Bake for 5 more minutes until syrup bubbles and nuts are toasted.
  6. Serve: Enjoy warm while the glaze is glossy.

Notes

  • Make it Vegan: Omit the bacon.
  • Nut-Free: Swap pecans for roasted sunflower seeds or pumpkin seeds (pepitas).
  • Air Fryer Option: Roast at 375°F for 12-15 minutes, adding toppings for the last 3 minutes.