Description

This Roasted Brussels Sprouts with Cranberries & Pecans recipe is crisp, colorful, and festive—the perfect Thanksgiving side dish. The Brussels sprouts are roasted until golden and caramelized, then tossed with tart cranberries and crunchy pecans for a beautiful mix of textures and flavors. A drizzle of maple syrup ties it all together, making this dish a sweet, savory, and nutty holiday favorite. Quick and easy to prepare, it’s a crowd-pleaser that adds both elegance and nutrition to your menu.

Ingredients

Scale

1 ½ lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil
Salt and pepper to taste
½ cup dried cranberries
½ cup pecans, toasted
2 tbsp maple syrup

1 tsp balsamic vinegar (optional)

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Instructions

Preheat oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast for 20–25 minutes, stirring halfway, until golden brown and tender.
Remove from oven and toss with cranberries, pecans, and maple syrup.
Optional: add a splash of balsamic vinegar for extra flavor.

Serve warm and enjoy!

Notes

Use fresh cranberries instead of dried for extra tartness

Substitute walnuts or almonds for pecans if desired

Double the recipe for larger gatherings.