The Heart of Fall on a Plate — Maple Roasted Brussels Sprouts with Cranberries and Pecans
A Cozy Thanksgiving Memory
There’s something about the crisp air and golden leaves of November that immediately makes me crave the comforting flavors of fall. The first time I made maple roasted Brussels sprouts with cranberries and pecans was on a cloudy Thanksgiving afternoon when the kitchen was already crowded with dishes in progress—mashed potatoes bubbling on the stove, the turkey roasting away, and pies cooling on the counter. Amid all that familiar holiday chaos, I wanted to add a dish that felt new but still deeply seasonal.
As the Brussels sprouts hit the hot baking sheet, I remember the sound of their slight sizzle. The scent of caramelizing maple syrup soon filled the house—sweet, nutty, and earthy all at once. When I tossed in the tart cranberries and buttery pecans near the end of roasting, the colors brightened into a mosaic of greens and reds that looked as festive as they tasted. That single pan of maple roasted Brussels sprouts with cranberries and pecans ended up stealing the show. Family members reached for seconds before the turkey even made its second turn around the table.
Every year since, that recipe has become a staple—a dish that connects the traditions of Thanksgiving with a touch of modern flavor. There’s warmth in each bite, balanced by the gentle sweetness of maple and the satisfying crunch of toasted nuts. Preparing maple roasted Brussels sprouts with cranberries and pecans feels like bottling up the essence of autumn: cozy, colorful, and comforting enough to gather everyone around the table a little bit closer.
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Maple Roasted Brussels Sprouts with Cranberries and Pecans
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These maple roasted Brussels sprouts with cranberries and pecans combine sweet, tart, and crunchy elements for a colorful and flavorful fall side dish. Roasted until caramelized and tossed with tart cranberries and toasted pecans, they make a memorable addition to any holiday meal.
Ingredients
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with olive oil, maple syrup, salt, and pepper until evenly coated.
3. Arrange the sprouts cut side down in a single layer on the prepared baking sheet.
4. Roast for 15 minutes, then stir or flip the sprouts and roast for an additional 10 to 15 minutes until golden and tender.
5. Sprinkle cranberries and pecans over the sprouts during the last 5 to 7 minutes of roasting and return to the oven.
6. Remove from the oven, toss gently to combine, adjust seasoning if needed, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: about 1 cup
- Calories: 180
- Sugar: 7
- Sodium: 150
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: brussels sprouts, maple syrup, cranberries, pecans, thanksgiving recipes, fall side dish, roasted vegetables
Why This Fall Side Dish Stands Out
What sets this side apart is its perfect harmony of flavors and textures. The maple syrup gently caramelizes the Brussels sprouts, giving them a golden, crispy edge while balancing their natural earthiness. The cranberries add a pop of tartness that cuts through the sweetness, while the pecans lend a buttery crunch that makes every bite interesting. Together, this trio creates a dish that looks stunning on the table—with shades of green, ruby red, and warm brown gleaming under the kitchen lights.
Maple roasted Brussels sprouts with cranberries and pecans aren’t just another vegetable dish—they’re a reminder that simple, fresh ingredients can turn into something extraordinary with a touch of creativity. Among Thanksgiving food sides, they hold their own next to classic recipes like sweet potato casserole or green bean bundles. What makes them truly shine is their versatility: they feel elegant enough for a formal holiday dinner but are easy enough for a cozy weeknight meal in late autumn.
If you’re planning your Thanksgiving menu or simply looking for a new fall-inspired side to bring to your table, this recipe hits all the right notes—sweet, savory, crunchy, and beautiful. It’s a feast for the eyes and the taste buds, a perfect addition that will surprise your guests and steal a bit of the spotlight from the main course.
Simple Ingredients for Bold Fall Flavor
Gather These Fresh Ingredients
Nothing says “holiday magic” quite like simple ingredients that come together to create impressive flavor. The beauty of maple roasted Brussels sprouts with cranberries and pecans lies in its balance of everyday pantry staples and fresh seasonal produce. Each component plays a part: maple syrup adds sweetness, Brussels sprouts bring hearty texture, tart cranberries brighten every bite, and toasted pecans provide satisfying crunch. Below is everything you’ll need to make this cozy dish shine on your Thanksgiving table or any fall gathering.
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| Brussels sprouts | 1 ½ pounds | Trimmed and halved; choose sprouts of similar size for even roasting. |
| Maple syrup | 3 tablespoons | Pure maple syrup gives the best flavor; avoid pancake syrup substitutes. |
| Olive oil | 2 tablespoons | Swap with avocado oil or melted butter for richer taste. |
| Cranberries | ½ cup | Fresh for tartness or dried for a sweeter edge. |
| Pecans | ½ cup | Toast before adding; walnuts or almonds also work well. |
| Salt & Black Pepper | To taste | Finish with flaky salt for flavor enhancement. |
| Optional add-ins | — | Balsamic glaze, roasted butternut squash cubes, or crumbled feta. |
Every ingredient has its reason: the Brussels sprouts become crisp-tender in the oven, the maple syrup caramelizes into a thin glaze, and the cranberries burst slightly to release their tangy juice. When paired with nutty pecans, the combination turns simple produce into a truly special side dish.
If you’re cooking for a larger crowd, this recipe can easily be doubled. Just make sure to spread everything over two baking sheets to maintain that perfect roast instead of steaming the vegetables.
Kitchen Tools You’ll Need
To make maple roasted Brussels sprouts with cranberries and pecans easy from prep to plate, gather a few essential tools first:
- Sharp knife and cutting board — For trimming and halving Brussels sprouts evenly.
- Large mixing bowl — For tossing sprouts with maple syrup, oil, and seasoning.
- Baking sheet — A sturdy pan ensures even roasting and crisp edges.
- Parchment paper or silicone baking mat — Prevents sticking and eases cleanup.
- Wooden spoon or spatula — Ideal for tossing ingredients without bruising the sprouts.
- Measuring cups and spoons — Important for balance of flavors.
Preheat your oven to 400°F (200°C). A hot oven is crucial for crispiness and caramelization. Trim and prep all ingredients while it heats. Toss halved sprouts in a bowl with maple syrup, oil, salt, and pepper until lightly coated. Line your baking sheet with parchment paper and spread the sprouts in one even layer—crowding leads to steaming rather than roasting. You’re now ready to create the ultimate fall side dish.
How to Make Maple Roasted Brussels Sprouts with Cranberries and Pecans
Step-by-Step Cooking Method
Let’s turn those simple ingredients into something unforgettable. Follow these steps for maple roasted Brussels sprouts with cranberries and pecans that deliver restaurant-quality flavor in under an hour.
- Preheat and Prepare: Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- Toss Everything Together: In a large bowl, combine halved Brussels sprouts, olive oil, maple syrup, salt, and pepper. Toss until evenly coated.
- Arrange for Roasting: Spread sprouts cut side down in a single layer on the baking sheet. If overcrowded, use two sheets for perfect roasting.
- Roast and Stir: Bake for 15 minutes, stir gently, then roast another 10–15 minutes until golden and crisp-tender.
- Add Cranberries and Pecans: During the last 5–7 minutes, scatter the cranberries and pecans over the sprouts. Let them toast together until the cranberries soften and the pecans turn aromatic.
- Finish and Serve: Remove from oven and toss lightly. Adjust seasoning and drizzle with extra maple syrup or balsamic glaze if desired.
Pro Tips:
- Choose evenly sized sprouts for consistent roasting.
- Avoid excess oil—light coating produces the crispiest edges.
- Add cranberries raw for tart contrast or roast for sweetness.
- Enhance flavor with a splash of apple cider vinegar or pinch of cinnamon before serving.
This straightforward roasting technique makes the dish adaptable—perfect for both cozy fall dinners and full Thanksgiving feasts. Every bite gives that balance of crisp, sweet, tart, and nutty textures that makes it irresistible.
Serving and Pairing Suggestions
This side pairs beautifully with holiday favorites such as roasted turkey, honey-glazed ham, or vegetarian mains like lentil loaf. For weeknights, it complements baked chicken or seared salmon wonderfully. You can even turn it into a hearty salad by adding roasted butternut squash, quinoa, and a crumble of feta.
Presentation matters too. The mix of deep green sprouts, ruby-red cranberries, and toasted pecans looks stunning against a white or natural wood platter. Sprinkle extra nuts or drizzle balsamic glaze for gloss and depth. It effortlessly earns attention among classic Thanksgiving recipes side dishes—traditional yet fresh.
For pairing ideas, try it with cranberry-glazed butternut squash, stuffed acorn squash, or a simple butternut squash salad. A crisp white wine, dry hard cider, or cup of spiced apple cider ties the meal together for a cozy, aromatic experience.
Make-Ahead Tips, Storage, and FAQs
Frequently Asked Questions
Can I make maple roasted Brussels sprouts with cranberries and pecans ahead of time?
Yes. Roast the Brussels sprouts a day ahead and refrigerate them. Reheat at 375°F (190°C) for 10–12 minutes until warm and crisp. Add cranberries and pecans during the final few minutes of reheating.
How do I store leftovers?
Keep leftovers in an airtight container up to three days. Reheat in an oven or air fryer for best crispness. A light drizzle of olive oil or maple syrup refreshes flavor after reheating.
Can this recipe be made vegan or gluten-free?
Absolutely. It’s naturally gluten-free and fully vegan when using olive oil and pure maple syrup. No animal products needed for a sweet, savory, plant-forward side.
What can I use instead of pecans?
Walnuts, almonds, or pumpkin seeds make great substitutes. For a nut-free version, try sunflower seeds or roasted chickpeas for crunch.
Final Thoughts: The Perfect Thanksgiving Food Side
Maple roasted Brussels sprouts with cranberries and pecans perfectly capture autumn’s warmth and beauty. The sweet maple glaze, hearty sprouts, tart cranberries, and toasted pecans join to create a festive yet comforting centerpiece side dish.
What makes it stand out among other Thanksgiving recipes side dishes is balance—it feels indulgent without being heavy and elegant without requiring hours in the kitchen. Simple ingredients come alive through roasting to highlight their best textures and colors.
Whether shared at a grand Thanksgiving table or enjoyed on a quiet evening, maple roasted Brussels sprouts with cranberries and pecans deliver seasonal comfort in every bite. Gather your ingredients, preheat the oven, and let the irresistible aroma of maple and roasted vegetables fill your home. This could easily become your new fall tradition—a colorful, flavorful reason to celebrate the season.
