Maple-Roasted Brussels Sprouts with Pecans and Cranberries

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Oven-roasted Brussels sprouts glazed with pure maple syrup, tossed with toasted pecans and dried cranberries for a sweet and nutty side. This American Thanksgiving recipe, ready in about 30 minutes, pairs Brussels sprouts, olive oil, and pure maple syrup for a weeknight-friendly dinner. 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 "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 1/2 pounds Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup pecans, roughly chopped
• 1/3 cup dried cranberries

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Remove Brussels sprouts from the oven and immediately toss with the toasted pecans and 1/3 cup dried cranberries. Serve warm.