Maple-Roasted Brussels Sprouts with Toasted Pecans and Cranberries

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Oven-roasted Brussels sprouts glazed with maple syrup, tossed with crunchy toasted pecans and tart dried cranberries for a festive side dish. This American-inspired Thanksgiving recipe, ready in about 40 minutes, pairs Brussels sprouts, olive oil, 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 "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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 210 cal/serving

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Ingredients

1 pound, halved Brussels sprouts
3 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup, roughly chopped pecans
1/3 cup dried cranberries

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Instructions

Step 1: Preheat the oven to 400°F. Toss 1 pound of halved Brussels sprouts with 3 tablespoons of olive oil, 2 tablespoons of maple syrup, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a large bowl until evenly coated.
Step 2: Spread the Brussels sprouts on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until the edges are caramelized and crispy.
Step 3: While roasting, toast 1/2 cup of roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
Step 4: Remove the Brussels sprouts from the oven and transfer to a serving bowl. Stir in the toasted pecans and 1/3 cup of dried cranberries. Serve warm.