The perfect side dish for any occasion, these Maple Glazed Brussels Sprouts are roasted to perfection and then drizzled with a sweet and tangy maple mustard vinaigrette, finished with pecans and cranberries for a burst of flavor in every bite. This Brussels recipe is perfect for Sunday night dinners or large holiday gatherings, and pairs beautifully with a Sweet Potato Casserole when you're building out a full holiday table.
Maple Glazed Brussels Sprouts At A Glance
- 🕐 Total Time: 25 minutes (10 min prep + 15 min cook)
- 🍽️ Servings: 8 people
- 🍁 Cuisine Type: American, Fall/Holiday Side
- 🥄 Flavor Profile: Roasted Brussels sprouts tossed in a sweet, tangy maple Dijon vinaigrette, finished with toasted pecans and dried cranberries
- 📋 Dietary Info: Naturally gluten-free, dairy-free, and vegan; no substitutions needed
- 📦 Storage Notes: Refrigerate in an airtight container for up to 4 days; best served cold the day it's made, though it also holds up warm or at room temperature
- ⭐ Why You'll Love It: A holiday-worthy side that comes together in 25 minutes, with sweet and tangy flavor that works served hot, cold, or somewhere in between
Save And Summarize This Recipe
Wow were these great so delicious and stays for days. I also made it with fresh cranberries or frozen. Roast them after the brussel sprouts have been in for about 15 minutes
- Leah
Roasting brings out a deeper, sweeter side of Brussels sprouts more than boiling or steaming ever will. High heat caramelizes the cut edges while the inside stays tender, which is what gives these maple glazed Brussels sprouts their edge over a soggier steamed version.
Even my husband, who normally steers clear of Brussels sprouts, goes back for seconds on this one. This recipe was inspired by my Honeynut Squash and my Roasted Brussels Sprouts And Carrots, two other sheet pan sides that lean on the same sweet-savory balance.
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This side works just as well for a quiet weeknight as it does for a holiday table, which is exactly why it earns a spot in regular rotation. Serve it alongside a brisket for a holiday main, and round out the table with cornbread and a homemade cranberry sauce. Regardless of the occasion, this is the kind of recipe that has friends and family asking for it again and again.
Key Ingredients
You will need the following ingredients to make this recipe for roasted brussels sprouts:
- Brussels Sprouts - Cut them into similar-size halves so they roast evenly. I tested leaving smaller sprouts whole and quartering the larger ones instead of a uniform halve, and the pan finished unevenly, some pieces mushy while others were still firm. Halving everything the same size solved it.
- Maple Syrup - Use pure maple syrup, not the pancake-syrup kind. I tested honey in its place and the dressing turned noticeably thicker and didn't cling to the sprouts the same way. Maple syrup keeps the vinaigrette pourable and lets the balsamic come through.
- Pecans - Toast them in a dry pan until you can smell them, then break them into pieces once cooled. I tested adding raw pecans straight into the bowl at the end and the difference was significant. Toasting brings out a deeper, nuttier flavor that raw pecans just can't match.
See the recipe card for quantities.
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Variations
- 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. For a similar sweet-tangy dressing with a Middle Eastern flavor instead of maple, try the dressing on this Arugula Salad.
- 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.
How To Make Maple Glazed Brussels Sprouts: Step-By-Step
Step 1: 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.
Step 2: 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.
Step 3: Whisk the ingredients for the dressing together adding the olive oil in last.
Step 4: 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.
Gwen's Pro Tip
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.
Maple Glazed Brussels Sprouts FAQ's
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 love roasted vegetables, you will love these Roasted Mini Peppers!
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.
Other Delicious Roasted Recipes
Let me know your thoughts on this Maple Glazed Brussels Sprouts recipe by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Maple Glazed Brussels Sprouts With Pecans and Cranberries
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Ingredients
- 2 pounds Brussels sprouts trimmed, cut in half
- 4 tablespoons olive oil
- 1 teaspoon kosher salt or more to taste
- ½ cup pecans toasted
- ½ cup dried cranberries
Maple Dijon Vinaigrette
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar
- ⅓ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- 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 balsamic 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.
- Serve.
Leah says
wow were these great so delicious and stays for days. I also made it with fresh cranberries or frozen . roast them after the brussel sprouts have been in for about 15 minutes
Anonymous says
Yum!
Anonymous says
This looks wonderful!