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 drafted and published.

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

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

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Ingredients

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