Maple Balsamic Brussel Sprouts With Cranberries

a bowl of Roasted Brussels Sprouts With Pecans And Cranberries, With A Maple Dijon Vinaigrette with a spoon

5 from 2 votes

Maple Balsamic Brussel Sprouts With Cranberries

The perfect blend of sweet and tangy flavor with pops of sweet cranberries. These Maple Balsamic Brussels Sprouts are topped with toasted pecans and a maple Dijon dressing to make them a go-to side dish for any occasion.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 274kcal

Author: Gwen Wolken

Ingredients

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 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.

Notes

These Brussels sprouts may be served warm, room temperature, or cold like a salad. While they keep in the refrigerator for up to 4 days, they taste best cold the day they are prepared.

You may not need to add salt to the vinaigrette as the Brussels have salt on them while roasting. Check the taste before you add more.

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.

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