Maple-Glazed Roasted Brussels Sprouts with Cranberries

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Roasted Brussels sprouts coated in a sticky maple glaze and tossed with tart dried cranberries for a festive side dish. This American Thanksgiving recipe, ready in about 35 minutes, pairs Brussels sprouts, olive oil, and maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 "Build a week of meals around this recipe" 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 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/3 cup toasted pecans, chopped

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1 pound trimmed and halved Brussels sprouts with 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Spread the Brussels sprouts on a baking sheet in a single layer and roast for 25 minutes, stirring halfway through, until caramelized and tender.
3. Step 3: Remove from the oven and immediately toss with 1/2 cup dried cranberries and 1/3 cup chopped toasted pecans. Serve warm as a festive side.