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- 1 lb Brussels sprouts, trimmed and halved - 1 cup fresh cranberries (or frozen, thawed) - 3 tablespoons pure maple syrup - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup pecans, roughly chopped (optional) - Zest of 1 orange (for garnish) I love using fresh Brussels sprouts for this dish. They are crunchy and full of flavor. When you slice them in half, they roast evenly and caramelize nicely. Fresh cranberries add a burst of tartness. If you can’t find fresh ones, frozen cranberries work too. Just remember to thaw them first. Pure maple syrup is the star ingredient. It gives a sweet touch to the sprouts and cranberries. The olive oil helps everything roast perfectly. It adds a nice richness and helps the flavors blend. For seasoning, I use ground cinnamon, salt, and black pepper. The cinnamon adds warmth and a hint of spice. Chopped pecans bring a crunchy texture that contrasts well with the soft vegetables. Lastly, orange zest brightens the dish with a fresh aroma. Gather all these ingredients, and you are ready to create a delicious side dish. - Preheat your oven to 400°F (200°C). - Trim the Brussels sprouts and cut them in half. - Wash the fresh cranberries or thaw the frozen ones. - In a large bowl, combine the halved Brussels sprouts and cranberries. - Drizzle olive oil and maple syrup over them. - Sprinkle ground cinnamon, salt, and black pepper. Toss well until coated. - Spread the mixture on a baking sheet. Place the cut side of Brussels sprouts down. - Roast for 25-30 minutes. Stir halfway through for even cooking. - In the last 5 minutes, add the chopped pecans for extra crunch. For the best results, set your oven to 400°F (200°C). This hot temperature helps the Brussels sprouts turn crispy and golden. To prevent burning, make sure to spread the sprouts evenly on the baking sheet. Place them cut side down to get that lovely caramelization. Stir them halfway through roasting to ensure even cooking. Pair your Brussels sprouts and cranberries with nuts like pecans for a nice crunch. The texture adds fun to every bite. You can also add a splash of balsamic vinegar for extra depth. If you like spice, try a pinch of cayenne pepper or a dash of nutmeg. Fresh herbs like thyme or rosemary can elevate the dish too. When serving, use a large white platter. The bright colors pop against a neutral background. Garnish with the orange zest for a fresh look. You can also sprinkle some extra pecans on top for added flair. This not only looks beautiful but also invites your guests to dig in! {{image_2}} You can easily swap sweeteners in this recipe. Try honey or agave syrup for a different taste. Each will add its own flavor and sweetness. If you prefer no syrup, use brown sugar. For nuts, pecans are great, but walnuts work well too. They add crunch and a slight bitterness. Almonds are another tasty option if you want extra flavor. Just chop them roughly before adding. Embrace seasonal fruits! In fall, add diced apples or pears for sweetness. In winter, consider adding pomegranate seeds. They bring a lovely pop of color and flavor. For spring, fresh strawberries can brighten the dish. Adjust for holiday themes by using spices like nutmeg or ginger. These warm spices make the dish festive and cozy. You could also garnish with fresh herbs like rosemary or thyme for a special touch. To make this dish vegan, ensure your maple syrup is pure. Most brands are vegan-friendly, but check the label. For nut-free needs, skip the pecans. You can also add seeds like pumpkin or sunflower seeds for crunch. If gluten-free is your goal, this recipe is already safe! All ingredients are gluten-free. Just ensure that your maple syrup and any added toppings are certified gluten-free. To store leftovers, place them in an airtight container. This helps keep the flavors fresh. You can store them in the fridge for about 3-5 days. For longer shelf life, you can freeze the leftovers. First, let them cool completely. Then, place them in a freezer-safe bag or container. This way, they stay fresh for up to 2-3 months. When you're ready to enjoy them, just thaw them overnight in the fridge. Reheat in the oven at 350°F (175°C) until warm. Look for signs of spoilage, like a sour smell or mushy texture. If the Brussels sprouts feel slimy or the cranberries look shriveled, it’s best to toss them. To maintain flavor, keep your leftovers in a cool, dark place and use them quickly. Enjoy that delicious taste for as long as possible! To make this tasty dish, follow these simple steps: 1. First, preheat your oven to 400°F (200°C). 2. Take 1 pound of Brussels sprouts, trim them, and cut them in half. 3. In a big bowl, mix the Brussels sprouts and 1 cup of cranberries. 4. Drizzle in 2 tablespoons of olive oil and 3 tablespoons of pure maple syrup. 5. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. 6. Toss everything well until it gets coated. 7. Spread the mix on a baking sheet with the cut side of the sprouts down. 8. Roast for 25-30 minutes, stirring halfway through. 9. In the last 5 minutes, add 1/2 cup of chopped pecans for some crunch. 10. Once done, let it cool a bit, then garnish with orange zest. Maple roasted Brussels sprouts pair well with many dishes. Here are some great options: - Serve them as a side with roasted chicken or turkey. - They go well with pork chops or grilled salmon. - Add them to a warm salad with quinoa or farro. - They make a lovely addition to a holiday feast. - Try them with a cheese plate for an elegant touch. Yes, you can use frozen cranberries! Just be sure to thaw them first. Here’s how they compare: - Fresh cranberries have a firm texture and lively taste. - Frozen cranberries may be softer but still taste great. - Both options add a lovely tartness to the dish. Using frozen cranberries can save time and still deliver flavor. This post explored making Maple Roasted Brussels Sprouts with cranberries. We covered main ingredients, step-by-step instructions, tips, and variations. Roasting these veggies with cranberries makes for a tasty dish. Remember to try different ingredients to match the season. Store leftovers properly to keep them fresh and tasty. With these tips, you can impress your friends and family. Enjoy creating a dish that brightens your table!

Maple Roasted Brussels Sprouts Cranberries

Elevate your holiday table with these delicious maple roasted Brussels sprouts with cranberries! This easy recipe features tender Brussels sprouts beautifully caramelized with maple syrup, perfectly paired with bursty cranberries and crunchy pecans. Discover how to make this delightful side dish that’s sure to impress your guests. Click through to explore the full recipe and bring this festive flavor to your home!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1 cup fresh cranberries (or frozen, thawed)

3 tablespoons pure maple syrup

2 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup pecans, roughly chopped (optional)

Zest of 1 orange (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts and cranberries.

      Drizzle olive oil and maple syrup over the vegetables and fruits.

        Sprinkle in the ground cinnamon, salt, and black pepper. Toss everything together until well-coated.

          Spread the mixture evenly on a baking sheet, ensuring the Brussels sprouts are cut side down for optimal roasting.

            Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden brown and tender, and the cranberries have burst.

              In the last 5 minutes of roasting, add the chopped pecans to the baking sheet for a nice crunch.

                Remove from the oven and let it cool slightly. Garnish with orange zest before serving.

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 4