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Crispy Holiday Brussels Sprouts with Pecans and Cranberries

Crispy holiday Brussels sprouts - featured image
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These festive Brussels sprouts are roasted until crispy and caramelized, then tossed with toasted pecans, sweet-tart cranberries, and a maple-Dijon glaze. The perfect easy holiday side dish that’s both crowd-pleasing and healthy.

Ingredients

Scale
  • 1 1/2 pounds Brussels sprouts, trimmed and halved (or quartered if large)
  • 3 tablespoons olive oil (or avocado oil)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons pure maple syrup (or honey)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup pecan halves (or walnuts)
  • 1/3 cup dried cranberries
  • Flaky sea salt, for finishing (optional)
  • Freshly chopped parsley, for garnish (optional)
  • Zest of 1 orange (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Rinse Brussels sprouts, trim ends, and halve or quarter depending on size.
  3. In a large mixing bowl, toss Brussels sprouts with olive oil, kosher salt, and black pepper until evenly coated.
  4. Spread sprouts cut-side down in a single layer on the baking sheet.
  5. Roast for 15 minutes, checking at 12 minutes if your oven runs hot.
  6. While sprouts roast, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
  7. Remove baking sheet from oven. Sprinkle pecan halves over sprouts and drizzle with maple glaze. Toss gently to coat and flip sprouts cut-side up.
  8. Return to oven and roast for another 10 minutes, until sprouts are golden and pecans are fragrant.
  9. Sprinkle dried cranberries over sprouts and roast for 2-3 more minutes, until cranberries are warmed and slightly plump.
  10. Remove from oven. Garnish with flaky sea salt, chopped parsley, and orange zest if desired.
  11. Serve hot on a platter while still crisp and warm.

Notes

For extra crispiness, don’t crowd the pan and always roast at high heat. Add pecans halfway through roasting to prevent burning, and cranberries at the end to keep them plump. You can prep the sprouts a day ahead and store in the fridge. For nut-free, use pumpkin or sunflower seeds. Leftovers reheat best in a hot oven.

Nutrition

Keywords: Brussels sprouts, holiday side, festive, pecans, cranberries, maple glaze, vegan, gluten-free, Thanksgiving, Christmas, easy, roasted vegetables

Find it online: https://katedishes.com/crispy-holiday-brussels-sprouts-recipe-with-pecans-and-cranberries-easy-festive-side/