The perfect side dish for any occasion, these Roasted Brussels Sprouts, Pecans And Cranberries, With A Maple Dijon Vinaigrette are roasted to perfection and then drizzled with a sweet and tangy maple mustard vinaigrette, giving these Brussels a burst of flavor with every bite.
This Brussels recipe is perfect for Sunday night dinners or large holiday gatherings. It comes together quickly and adds a pop of color to the table.
Long gone are the days you boiled Brussels and tried to enjoy them, this recipe takes Brussels sprouts to a whole new level.
Roasting Brussels sprouts brings out a sweeter flavor than the old way of boiling them. Topped with toasted pecans and a tangy vinaigrette, they’ve been a hit. Even my husband who shies away from Brussels enjoys this recipe!
Served hot or cold this side dish will soon become a staple on your table.
This was inspired by my Honeynut recipe on my website.
- Ingredients For Brussels Sprouts With Maple Syrup
- How To Make The Brussels, Pecans and Cranberry Recipe
- Substitutions and Variations For the Best Brussels Sprouts Recipe
- How To Store The Roasted Brussels Sprouts Recipe
- Top tip
- If you like this recipe, you may also enjoy these recipes:
- Roasted Brussels Sprouts, Pecans And Cranberries, With A Maple Dijon Vinaigrette Recipe
Ingredients For Brussels Sprouts With Maple Syrup
- Brussels sprouts
- Whole pecans
- Dried cranberries
- Olive oil
- Maple Syrup
- Dijon mustard
- Apple cider vinegar
See the recipe card for quantities.
How To Make The Brussels, Pecans and Cranberry Recipe
Preheat your oven to 425 degrees Fahrenheit and cut the Brussels in half. Place them cut side down on a lined baking sheet.
Drizzle them with oil, sprinkle them with salt, and then bake for roughly 15 minutes.
Add the pecans to a pan. Turn on the heat and toast them until they just start turning brown and you can smell the nuts.
Break the toasted pecans into pieces.
Whisk the ingredients for the dressing together adding the olive oil in last.
When the Brussels sprouts are done, let them cool slightly and then add them into a bowl with the pecans, cranberries, and dressing. Toss to coat.
Serve immediately or pop into the fridge to serve chilled.
Hint: There is enough salt on the Brussels sprouts that you shouldn’t need any in the maple Dijon dressing.
Substitutions and Variations For the Best Brussels Sprouts Recipe
One of the reasons these roasted Brussels sprouts are so perfect as a side dish is that they’re extremely versatile! Below are a few easy ways you can alter the recipe to make it unique and still delicious every time you make it.
- Serve them hot or cold - these roasted Brussels with pecans taste just as delicious served right out of the oven as they do chilled and served like a salad. The maple Dijon drizzle acts as a salad dressing and works at both temperatures.
- Make them cheesy - adding some goat cheese or Manchego cheese to the roasted Brussels sprouts gives a really comforting flavor and a nice creamy texture.
- Spice it up - sprinkling in some red pepper flakes gives Brussels an added kick. Likewise, using chili crisp or hot honey in the maple Dijon dressing would work too.
- Change up the crunch - though toasted pecans give a richer flavor, you could easily use pumpkin seeds, walnuts, pine nuts, or cashews to change the flavor.
- Maple Syrup - Use pure maple syrup for maximum flavor and because it blends a bit better. Honey can be used in place of maple syrup if desired but you’ll have a thicker dressing.
- Dressing - if you have a sweeter palate, increase the amount of maple syrup in the dressing. If you prefer more of a tangy flavor, decrease it slightly.
- Fruit - you can change up the fruit by using an apple, which would pair nicely.
How To Store The Roasted Brussels Sprouts Recipe
Leftover roasted Brussels can be stored in the fridge in an airtight container for up to four days. It can then be served heated in the oven or cold out of the fridge.
If you plan to make these Brussels ahead of time, store them without the pecans and cranberries and with only half the dressing. The dressing will absorb and give a great flavor (and this way you still have leftovers to re-drizzle). However, the pecans tend to get a bit soggy if stored with the dressing and the cranberries lose their chewiness a bit.
Take the time to lay the Brussels sprouts cut side down in a single layer on the baking sheet. This helps them roast evenly and quickly.
You know they’re done when they’re slightly brown and mostly soft (about 20 minutes of cooking time). Remove them before they get overdone.
Roasting vegetables, especially Brussels sprouts, at a higher temperature brings out a delicious, semi-caramelized flavor. It also leaves the outside of the Brussels sprouts slightly crispy while not overcooking the inside, which makes each bite perfect.
If you have the choice, opt for smaller Brussels sprouts as they tend to be a bit less bitter. Any Brussels, however, will work for this recipe. If you have very large ones, you may need to adjust the cooking time.
Place Brussels sprouts cut side down on a baking sheet. Roast until the sprouts are caramelized and brown, and the centers are creamy, about 20-25 minutes.
This side dish works as easily for a low-key busy night as it does for a holiday gathering. It can be dressed up or down and served either hot or cold depending on what you desire.
You can enjoy it as-is or use one of the variations included to make it unique the next time you make it.
Regardless, this is the kind of recipe that will have friends and family asking you to make it again and again!
If you like this recipe, you may also enjoy these recipes:
- Roasted Brussels Sprouts
- Roasted Honeynut Squash With Pecans
- Roasted Carrots With Tahini
- Roasted Green Beans With Tahini
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with side dish:
Roasted Brussels Sprouts, Pecans And Cranberries, With A Maple Dijon Vinaigrette Recipe
- 2 lbs Brussels sprouts trimmed, cut in half
- 4 tbsps olive oil
- 1 teaspoon kosher salt or more to taste
- ½ cup pecans toasted
- ½ cup dried cranberries
Maple Dijon Vinaigrette
- 2 tbsps maple syrup
- 1 tablespoon dijon mustard
- 2 tbsps apple cider vinegar
- ⅓ cup extra virgin olive oil
- salt and pepper to taste
- Preheat the oven to 425℉.
- Trim and cut the Brussels sprouts in half.
- Lay the sprouts on a foil lined sheet pan, cut side down.
- Drizzle with olive oil and sprinkle with kosher salt.
- Roast 20 to 25 minutes, until the sprouts are brown and soft.
- Meanwhile, toast the pecans and break them into pieces once cooled. Set aside.
- Make the vinaigrette by whisking the maple syrup and dijon mustard together. Add the apple cider vinegar and whisk until combined. Add the olive oil and combine. Set aside.
- Once the Brussels are roasted, let them cool slightly.
- Add the Brussels to a bowl along with the pecans and cranberries. Add the vinaigrette and toss to combine.