Maple-Roasted Brussels Sprouts with Pecans and Cranberries
Oven-roasted Brussels sprouts glazed with pure maple syrup, tossed with toasted pecans and dried cranberries for a sweet and nutty side. This american-inspired thanksgiving ready in about 30 minutes pairs pounds, halved Brussels sprouts, tablespoons olive oil, tablespoons pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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 1/2 pounds, halved Brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup, roughly chopped pecans
- 1/3 cup dried cranberries
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1 1/2 pounds halved Brussels sprouts with 3 tablespoons olive oil, 2 tablespoons pure maple syrup, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
- Step 2: Spread the Brussels sprouts in a single layer on a large rimmed baking sheet. Roast for 20 minutes, stirring halfway through, until edges are caramelized and tender.
- Step 3: Meanwhile, toast 1/2 cup roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
- Step 4: Remove Brussels sprouts from the oven and immediately toss with the toasted pecans and 1/3 cup dried cranberries. Serve warm.
Frequently asked questions
How long does Maple-Roasted Brussels Sprouts with Pecans and Cranberries take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Roasted Brussels Sprouts with Pecans and Cranberries?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Maple-Roasted Brussels Sprouts with Pecans and Cranberries?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Roasted Brussels Sprouts with Pecans and Cranberries for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maple-Roasted Brussels Sprouts with Pecans and Cranberries?
American thanksgiving like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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