Holiday Brussels Sprouts with Maple, Cranberries, and Pecans
Maple-Roasted Brussels Sprouts with Cranberries and Pecans bring color, texture, and big flavor to your Thanksgiving table. I love this recipe because it feels fresh and festive, yet it stays simple enough for a busy holiday kitchen.
The sweet maple syrup caramelizes the Brussels sprouts as they roast. The dried cranberries add a pop of tartness. The toasted pecans bring crunch and a warm, nutty finish. Everything works together in one beautiful dish.
You can easily prepare this Thanksgiving side dish with just a few pantry staples. It complements classic holiday vegetables perfectly, but also adds a bright and unexpected touch to your menu. The flavors taste balanced, and the dish looks stunning on the table. Guests always reach for seconds.
If you’re looking for a sweet and savory vegetable side that feels special without requiring extra effort, this Maple-Roasted Brussels Sprouts recipe is perfect. It roasts quickly, holds well, and pairs perfectly with turkey, ham, or any other holiday main course.
It also reheats beautifully, allowing you to prep parts of the recipe ahead. This is the kind of dependable, crowd-pleasing holiday side dish you’ll want to make every year.
Helpful Cooking Tips
Trim and halve evenly – Cut Brussels sprouts in half or quarters to ensure they roast evenly and caramelize nicely.
Use a hot oven – Roast at 400–425°F to get crisp, golden edges while keeping the centers tender.
Don’t overcrowd the pan – Spread sprouts in a single layer; overcrowding steams them instead of roasting.
Toss halfway – Stir the sprouts once halfway through roasting to ensure even browning on all sides.
Toast pecans separately – Lightly toast pecans in a dry skillet for a few minutes to maximize flavor and crunch.
Add cranberries at the end – Stir in dried cranberries after roasting to prevent them from burning or drying out.
Adjust sweetness – Start with 1–2 tablespoons of maple syrup, taste, and add more if you like a sweeter glaze.
Make ahead – You can prep the Brussels sprouts, toss with oil and maple syrup, and store in the fridge for up to 24 hours before roasting. Roast just before serving for best flavor and texture.
Maple-Roasted Brussels Sprouts with Carnberries and Pecans
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- salt & pepper to taste
- ¼ cup maple syrup
- ½ cup toasted pecans
- 1 teaspoon balsamic vinegar optional
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes, stirring halfway, until golden and tender.
- Drizzle maple syrup over hot sprouts, then sprinkle cranberries and pecans.
- Optional: toss with balsamic vinegar for extra depth. Serve warm.
