Maple-Glazed Brussels Sprouts with Cranberries and Pecans

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Pan-roasted Brussels sprouts tossed with tart dried cranberries, toasted pecans, and a sweet maple glaze for a vibrant Thanksgiving side. This American-inspired Thanksgiving recipe (vegetarian), ready in about 25 minutes, pairs Brussels sprouts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, trimmed and halved Brussels sprouts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup dried cranberries
• 1/3 cup, roughly chopped pecans
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb trimmed and halved Brussels sprouts cut side down, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook undisturbed for 6-7 minutes until the edges turn golden and crispy.
2. Step 2: Stir the Brussels sprouts and cook for another 4-5 minutes until tender but still firm.
3. Step 3: Add 1/3 cup dried cranberries and 1/3 cup roughly chopped pecans to the skillet, stirring for 1 minute to combine and warm through.
4. Step 4: Drizzle 2 tbsp pure maple syrup and 1 tbsp apple cider vinegar over the mixture. Toss to coat evenly and cook for an additional 2 minutes until the glaze thickens slightly and clings to the sprouts.
5. Step 5: Remove from heat and serve warm as a sweet-savory side dish.