Cranberry Pecan Brussels Sprouts – Full Recipe
Description
Cranberry Pecan Brussels prouts is a sweet-savory side dish featuring roasted caramelized Brussels sprouts, toasted pecans, and tart dried cranberries, all tossed in a light maple-balsamic glaze. It’s perfect for holiday dinners, weeknight meals, or potlucks. The flavors are warm, festive, and beautifully balanced.
Time Overview
Step Time
Prep time 10 minutes
Roasting time 25–30 minutes
Final toss + serving 2–3 minutes
Total time 35–40 minutes
Ingredients (Serves 4–6)
For the Brussels Sprouts
1½ lbs Brussels sprouts, trimmed and halved
3 tbsp olive oil
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)
Mix-ins
½ cup dried cranberries
½ cup pecans (halves or chopper
(optional – enhances flavor)
Glaze
2 tbsp pure maple syrup
1 tbsp balsamic vinegar
Instructions
1. Prep the Brussels Sprouts
Preheat oven to 400°F (205°C).
Trim the ends of the Brussels sprouts and cut them in half.
Toss them in a large bowl with olive oil, salt, pepper, and garlic powder.
2. Roast
Spread them cut-side down on a baking sheet.
Roast 25–30 minutes, until browned and crispy on the edges.
For extra crispiness, don’t crowd the pan.
3. Toast the Pecans
While the Brussels roast:
Heat a small pan over medium heat.
Add pecans and toast them 3–4 minutes, stirring until fragrant.
Remove from heat.
4. Make the Glaze
In a small bowl, whisk together:
2 tbsp maple syrup
1 tbsp balsamic vinegar
(Optional: melt in 1 tbsp butter for a silkier finish.)
5. Combine Everything
Transfer roasted Brussels sprouts to a serving bowl.
Add toasted pecans and dried cranberries.
Pour the maple-balsamic glaze over everything and toss gently.
Taste and adjust salt, sweetness, or acidity as desired.
6. Serve
Serve warm as a side dish for turkey, chicken, pork, steak, salmon, or vegetarian meals.
Tips for Best Results
Extra crispy Brussels: Roast at 425°F for deeper browning.
Use fresh cranberries? You can sauté them with
1 tbsp sugar to softdairy-free:
Want more savory flavor? Add 2 slices chopped cooked bacon.
Want more sweetness? Add an extra 1–2 tsp maple syrup.
Substitutions
Ingredient Substitute
Maple syrup Honey, brown sugar syrup
Pecans Walnuts, almonds, pumpkin seeds
Cranberries Cherries, raisins, dried apricots
Olive oil Avocado oil
Balsamic Apple cider vinegar + ½ tsp brown sugar
Storage & Reheating
Fridge: Lasts 3–4 days in an airtight container.
Reheat:
Oven: 350°F for 8–10 minutes
Stovetop: Sauté 3–4 minutes
Freezing? Not recommended; texture becomes mushy.
Questions & Answers (FAQ)
1. Can I make this dish ahead of time?
Yes. Roast the Brussels sprouts and toast the pecans ahead. Store separately and combine with glaze right before serving to keep texture crisp.
2. Can I use frozen Brussels sprouts?
Fresh is better, but frozen works if roasted at high heat (425°F) and dried well before baking.
3. Can I double the recipe?
Yes. Use two sheet pans to avoid overcrowding—this ensures proper browning.
4. What protein goes well with this?
Turkey, roasted chicken, pork tenderloin, salmon, ham, tofu, or fall grain bowls.
5. Can I make it without sugar?
Yes. Skip the maple syrup. Use balsamic alone or replace with a sugar-free sweetener.
6. How can I make this dish more filling?
Add farro, quinoa, roasted sweet potatoes, or cooked bacon.