Maple Roasted Brussels Sprouts
Crispy Brussels sprouts roasted with maple syrup, balsamic, cranberries, and pecans, a sweet and savory fall side that’s quick, festive, and delicious.
Equipment
- baking sheet lined with parchment for roasting
- mixing bowl to toss Brussels sprouts and glaze
- oven for roasting
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- Salt & pepper to taste
- ¼ cup dried cranberries
- ¼ cup chopped pecans, toasted
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Toss halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until evenly coated.
- Spread in a single layer on the baking sheet. Roast 20–25 minutes, flipping halfway, until golden brown and crisp on the edges.
- Transfer to a serving bowl and toss with dried cranberries and toasted pecans. Serve warm and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven to restore crispness. Add cooked bacon or pancetta for extra flavor. For extra crunch, broil the sprouts for 2 minutes after roasting.
Nutrition
Calories: 190kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 120mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 850IUVitamin C: 85mgCalcium: 40mgIron: 1mg