Crispy Holiday Brussels Sprouts Recipe with Pecans and Cranberries – Easy Festive Side

Let me set the scene: the aroma of roasting Brussels sprouts starts to fill the kitchen – that nutty, toasty scent that instantly feels like the holidays. You hear the sizzle as the edges crisp up in the oven, while a touch of maple syrup starts to caramelize, working its magic. When you pull out the tray, the Brussels sprouts are golden and crunchy, pecans are perfectly toasted, and tart cranberries glisten like little jewels. Honestly, it’s the side dish that makes folks sneak bites before it even hits the table.

The first time I made these Crispy Holiday Brussels Sprouts with Pecans & Cranberries, it was one of those chilly December evenings, when you need your food to hug you back. I tossed them together, hoping to finally get my kids (and, let’s face it, my sprout-skeptical husband) on team Brussels. The result? A kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. My family couldn’t stop picking at them straight off the pan (I had to shoo them away just to have enough for dinner!).

I grew up with Brussels sprouts that were, let’s say, less appealing—boiled until mushy and, well, sad. But this recipe brings out everything good about them: crispy, caramelized, and full of flavor. The combination of crunchy pecans and sweet-tart cranberries is pure, nostalgic comfort—like something your grandma would have made if she’d known about maple syrup and convection ovens. And if you’re looking for a dish that’s as pretty on a Pinterest board as it is on your holiday table, this one’s a winner. It’s the first thing to disappear at potlucks, and honestly, I wish I’d discovered it years ago.

I’ve tested this recipe more times than I care to admit (all in the name of research, of course), and it’s become a staple for family gatherings and gifting. It feels like a warm hug with every bite, and I have a feeling you’re going to want to bookmark this one for every festive occasion—or, you know, any Tuesday that needs a little sparkle.

Why You’ll Love This Crispy Holiday Brussels Sprouts Recipe

When it comes to side dishes, I’ve made my fair share of holiday flops. But after years of testing (and a few burnt trays), this Crispy Holiday Brussels Sprouts with Pecans & Cranberries recipe stands out for all the right reasons. Here’s why you’ll keep coming back to it, season after season:

• Quick & Easy: Comes together in just about 35 minutes, so it won’t hog your oven during the holiday rush. Perfect for last-minute gatherings or when you’re juggling a dozen dishes.
• Simple Ingredients: No need for a special grocery run—most of these are pantry staples or easy-to-find at any store. If you bake, snack, or salad, you probably have everything you need.
• Perfect for Holiday Dinners: This dish shines on Thanksgiving, Christmas, Friendsgiving, or even a cozy winter night in. The colors look gorgeous on any table, and the flavors scream “festive.”
• Crowd-Pleaser: Even Brussels sprout skeptics can’t resist the crispy edges and sweet-tangy pops of cranberry. It’s a side that gets devoured by kids and adults alike (seriously, my picky nephew now requests it every year).
• Unbelievably Delicious: The combination of caramelized sprouts, buttery pecans, and juicy cranberries is next-level comfort food. The maple glaze brings it all together—no bland veggies here!

What really makes this recipe different? It’s all about the technique: slicing the Brussels sprouts just right and roasting at a high heat for ultra-crispy edges. Tossing the pecans in halfway keeps them from burning, and adding the cranberries last preserves their tartness and color. I use a touch of Dijon mustard and maple syrup for a sweet-savory glaze that’s honestly addictive. No sogginess, no bitterness—just pure, toasty flavor.

This isn’t just another roasted Brussels sprout recipe. It’s my go-to because it’s foolproof, festive, and full of personality. It’s the kind of dish that makes you close your eyes and savor every bite. Think comfort food, but with a holiday twist—healthier, faster, and way more fun to eat. Whether you want to wow your guests, brighten a weeknight, or finally win over your family, these crispy Brussels sprouts are the answer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—without any fuss. Most are pantry staples, and if you’re cooking for a crowd, it’s easy to double the batch. Here’s what you’ll need:

• For the Brussels Sprouts:
  • 1 1/2 pounds (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 3 tablespoons (45ml) olive oil (or avocado oil for a neutral flavor)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (I like using a coarse grind for a little crunch)
• For the Maple Glaze:
  • 2 tablespoons (30ml) pure maple syrup (or honey if you prefer)
  • 1 tablespoon (15ml) Dijon mustard (adds a subtle tang and depth)
  • 1 tablespoon (15ml) apple cider vinegar (for brightness)
• For the Mix-Ins:
  • 1/2 cup (60g) pecan halves (or walnuts if you’re out of pecans; toast them for extra crunch)
  • 1/3 cup (40g) dried cranberries (sweetened or unsweetened, whichever you like)
• Optional Garnishes:
  • Flaky sea salt, for finishing
  • Freshly chopped parsley, for a pop of color
  • Zest of 1 orange (adds a lovely citrusy note)

Ingredient Tips: For the best flavor, choose smaller Brussels sprouts (they’re sweeter and crisp up better). If you’re out of maple syrup, honey or agave work in a pinch. I’m partial to Kirkland organic pecans—they always taste fresh and have the perfect snap. For a nut-free version, try roasted pumpkin seeds or sunflower seeds. And if you want a tart pop, swap dried cranberries for dried cherries or currants.

This recipe is forgiving—if you only have white wine vinegar, use that instead of apple cider. Gluten-free? No problem, all the ingredients are naturally gluten-free. Vegan? Swap honey for maple syrup if needed. Trust me, it’s hard to mess this recipe up.

Equipment Needed

You don’t need a fancy kitchen to make these crispy Brussels sprouts—just a few basic tools do the trick. Here’s what I always have on hand:

• Large rimmed baking sheet – The more space, the crispier the sprouts. If you only have a smaller pan, use two pans so they aren’t crowded.
• Mixing bowls – One medium bowl for tossing the sprouts and a smaller one for the glaze.
• Sharp chef’s knife – For halving or quartering the Brussels sprouts. A paring knife works in a pinch.
• Cutting board – I use a wooden board for veggies, but any sturdy one will do.
• Measuring spoons/cups – For accuracy, especially with the glaze. I’m notoriously bad at eyeballing, so I measure everything.
• Spatula or tongs – For flipping the sprouts halfway through roasting.

If you’re in a small kitchen, line your baking sheet with parchment paper for easy cleanup—no scrubbing roasted maple syrup off the pan! I’ve used everything from nonstick pans to cast iron trays (both work). If you don’t have a mixing bowl, a clean zip-top bag works for coating the sprouts with oil and seasoning. Budget tip: big aluminum sheet pans from the dollar store get the job done. Just keep an eye out for warping at high heat.

How to Make Crispy Holiday Brussels Sprouts with Pecans & Cranberries

1. Prep the Oven & Pan: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. Trust me, you’ll thank yourself later.
2. Trim & Cut: Rinse 1 1/2 pounds (680g) Brussels sprouts under cold water. Trim off the tough ends, then halve or quarter each sprout, depending on size. The more flat edges, the more crispy bits!
3. Toss with Oil & Seasoning: In a large mixing bowl, combine the sprouts with 3 tablespoons (45ml) olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until everything is evenly coated. If your sprouts look dry, add an extra drizzle of oil.
4. Arrange for Maximum Crisp: Spread the sprouts cut-side down on the baking sheet. This helps them brown beautifully. Make sure they’re in a single, even layer—crowding leads to steaming instead of crisping.
5. Roast First Round: Bake for 15 minutes. You’ll start to smell that toasty, nutty aroma (always a good sign). If your oven runs hot, check at 12 minutes.
6. Make the Maple Glaze: While the sprouts roast, whisk together 2 tablespoons (30ml) maple syrup, 1 tablespoon (15ml) Dijon mustard, and 1 tablespoon (15ml) apple cider vinegar in a small bowl.
7. Add Pecans & Toss with Glaze: Remove the baking sheet from the oven. Sprinkle 1/2 cup (60g) pecan halves over the sprouts. Drizzle the maple glaze evenly, then gently toss everything with a spatula to coat. Try to flip the sprouts so the cut sides face up for extra crispiness.
8. Roast Second Round: Return to the oven and roast for another 10 minutes, until the sprouts are deeply golden and the pecans are fragrant. The edges should be crispy, not burnt—if you see any blackening, pull them out early.
9. Add Cranberries: Sprinkle 1/3 cup (40g) dried cranberries over the sprouts, then roast for 2-3 more minutes, just until the cranberries are warmed and slightly plump.
10. Finish & Garnish: Remove from the oven. If you like, sprinkle with flaky sea salt, chopped parsley, or a little grated orange zest for extra zing.
11. Serve Hot: Transfer to a serving platter and enjoy right away while everything is still crisp and warm.

Troubleshooting Tips: If your sprouts aren’t browning, crank up the heat to 450°F (230°C) for the last few minutes. If they look dry, drizzle a bit more oil before adding the glaze. And don’t skip flipping the sprouts—this is the secret to maximum crunch. If your pecans start to darken too much, loosely tent with foil.

Sensory Cues: You’ll know they’re done when the edges are crispy, the cut sides have a deep caramel color, and the pecans smell toasty. The cranberries should look glossy, not shriveled. Taste one right off the pan (chef’s treat!)—if it’s soft, give it another 2-3 minutes.

Honestly, once you’ve made these a couple times, you’ll get a feel for the perfect roast. And if you’re prepping for a crowd, just double the recipe—trust me, everyone will want seconds.

Cooking Tips & Techniques

Through trial and error (and a few overcooked batches), I’ve picked up some tricks for making these Brussels sprouts extra special:

• High Heat = Crispy Edges: Roasting at 425°F (220°C) is key for caramelization without burning. If you go lower, you’ll get mushy sprouts. Don’t be afraid to bump it up at the end for those extra-crunchy bits.
• Don’t Crowd the Pan: Give those sprouts space! If they’re piled on top of each other, they’ll steam instead of roast. Use two pans if needed.
• Cut Sides Down First: Laying sprouts flat-side down creates more surface area for browning. It’s a little thing, but it makes a huge difference.
• Pecans In, Not Early: Add pecans halfway through roasting. Too soon, and they’ll burn; too late, and they’ll stay raw. Timing is everything here.
• Watch the Cranberries: Only add cranberries in the last couple minutes. They should be warmed through but not shriveled up.
• Taste and Adjust: Don’t hesitate to tweak seasoning right before serving. A pinch more salt or a squeeze of lemon can wake up the whole dish.
• Make-Ahead Tip: You can trim and cut the sprouts a day in advance—just keep them in a zip-top bag in the fridge until ready to roast. This is a lifesaver for busy holidays.
• Personal Failures: I once tried tossing everything (nuts, cranberries, glaze) in at the start. Disaster! The nuts burned, the cranberries turned to rubber, and the sprouts got soggy. Lesson learned: timing matters.

Honestly, roasting veggies is all about balance—heat, space, and a little patience. If you get distracted (been there), set a timer for each step. And if you want to multitask, prep the glaze and garnishes while the sprouts are roasting. It’ll feel like you have your life together, even if you don’t.

Variations & Adaptations

One of the best things about this recipe is how easy it is to customize. Here are some of my go-to variations and swaps:

• Vegan Option: The recipe is naturally vegan if you use maple syrup instead of honey. You can also substitute agave nectar.
• Nut-Free: Swap out pecans for roasted pumpkin seeds (pepitas) or sunflower seeds for a similar crunch without the nuts. Toast them separately and add at the end.
• Low-Sugar: Use unsweetened dried cranberries or chopped tart cherries. You can also cut the maple syrup in half for a less sweet version.
• Seasonal Twists: In the fall, add roasted butternut squash cubes for extra color and heartiness. In spring, swap cranberries for fresh pomegranate seeds.
• Flavor Boosters: Try adding 1/4 cup (30g) crumbled goat cheese or feta after roasting for a creamy, tangy finish. A sprinkle of crispy bacon bits never hurt, either!
• Different Cooking Methods: Short on oven space? Sauté the sprouts in a large skillet until browned, then toss with the glaze, pecans, and cranberries right before serving.
• Personal Favorite: Sometimes I add a pinch of chili flakes for a little heat. It’s unexpected and wakes up the whole dish.

Don’t be afraid to play around with what you have on hand. This recipe is a template—make it your own, and let me know if you discover a new family favorite!

Serving & Storage Suggestions

These Brussels sprouts are best served hot and fresh, straight from the baking sheet. The crispy edges and glossy cranberries look gorgeous on a big platter—sprinkle with parsley and orange zest for a showstopper presentation. Pair them with roasted turkey, glazed ham, or a cozy vegetarian main for a balanced holiday spread.

If you want to get fancy, serve in a rustic wooden bowl or on a white platter to let the colors pop (hello, Pinterest!). They also make a great addition to grain bowls or as a topping for creamy mashed potatoes.

Storing Leftovers: Cool completely, then keep in an airtight container in the refrigerator for up to 3 days. The sprouts will lose some crispiness but stay flavorful. For best results, reheat in a hot oven (400°F/200°C) for 5-8 minutes to bring back some crunch. Avoid the microwave if you can—it softens the edges.

Freezer Note: You can freeze leftovers for up to a month, but the texture will be softer when thawed. They’re still tasty tossed into salads, frittatas, or grain bowls.

Flavor Tip: The glaze actually deepens overnight, making leftovers extra delicious. I sometimes make a double batch just for snacking the next day!

Nutritional Information & Benefits

This festive side is not only delicious but packed with nutrition. Each serving (about 1 cup) is approximately:

• Calories: 170
• Fat: 10g (mainly healthy fats from olive oil and pecans)
• Carbohydrates: 19g
• Fiber: 5g
• Protein: 4g
• Sugar: 8g (mostly natural from cranberries and maple syrup)

Brussels sprouts are loaded with vitamin C, vitamin K, and antioxidants. Pecans add healthy fats and a bit of plant-based protein. Cranberries are a good source of fiber and add natural sweetness without refined sugar.

This recipe is naturally gluten-free and can be made vegan or nut-free with simple swaps. If you have nut allergies, just use seeds or skip them. Always check your dried cranberries for added sugar if you’re watching your intake. From a wellness perspective, I love that it’s a veggie-forward dish that doesn’t feel like a sacrifice—just pure, festive flavor.

Conclusion

So, why not try these Crispy Holiday Brussels Sprouts with Pecans & Cranberries? They’re easy, stunning, and bring a pop of color and crunch to any table. Whether you’re hosting family, feeding picky eaters, or just want a healthy side for yourself, this recipe delivers every time. Make it your own—swap the nuts, add cheese, crank up the spice.

I love this recipe because it takes a humble veggie and makes it the star of the show. There’s something about the mix of crispy, sweet, and savory that keeps everyone coming back for seconds (and thirds—no judgment). If you try it, let me know how it turns out! Leave a comment, share your photos, or tell me your favorite twist. Here’s to making your holiday meals a little brighter—and a lot tastier. Happy cooking!

Frequently Asked Questions

Can I make these Brussels sprouts ahead of time?

Absolutely! You can trim and cut the sprouts a day ahead and store them in the fridge. For best texture, roast them fresh, but leftovers reheat well in a hot oven.

What if I don’t like pecans?

No worries—swap in walnuts, pumpkin seeds, or sunflower seeds. Roasted hazelnuts are also delicious for a different twist.

How do I make this recipe vegan?

Just use pure maple syrup instead of honey and double-check that your Dijon mustard is vegan-friendly. That’s it!

Can I use fresh cranberries instead of dried?

Fresh cranberries are too tart and will pop in the oven. Stick with dried cranberries for the best sweet-tart balance and chewy texture.

What’s the best way to get super crispy sprouts?

Roast at high heat (425°F/220°C), don’t crowd the pan, and always place the sprouts cut-side down. Flip halfway through for even crisping, and enjoy those crunchy bits!

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