On a crowded holiday table, these Brussels sprouts bring something different to every bite: browned, savory cut faces, a light maple glaze, toasted pecans and chewy dried cranberries. The method matters more than extra sugar. Roast the sprouts first, then give the maple and nuts only a short turn in the oven so neither burns.
RECIPE CARD
Maple Roasted Brussels Sprouts with Cranberries and Pecans
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved lengthwise (quarter any very large sprouts)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons pure maple syrup
- 1/2 cup pecan halves
- 1/3 cup dried cranberries
- 1 teaspoon apple cider vinegar
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Trim and halve the sprouts: Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Trim only the dry stem end of each Brussels sprout…
- Dry and season: If the sprouts were washed, pat them thoroughly dry with a clean towel. In a large bowl, toss the halves with the olive oil,…
- Arrange cut side down: Divide the sprouts between two rimmed sheet pans. Set the halves cut side down in a single layer with a little space between them;…
- Roast and check the browned faces: Roast for 23 to 25 minutes, swapping the pans between racks and rotating them halfway through. Lift and turn a few sprouts to check:…
- Add maple and pecans: Drizzle 1 tablespoon maple syrup over each pan and gently turn the sprouts to coat. Scatter 1/4 cup pecan halves over each pan. Return…
- Finish with cranberries and vinegar: Transfer the hot sprouts and pecans to a wide serving platter. Add the dried cranberries and apple cider vinegar, then toss gently. Taste a…
At a glance: Prep time is 20 minutes, cook time is about 30 minutes, and total time is about 50 minutes. The recipe makes eight side-dish servings and uses two rimmed sheet pans so 2 pounds of sprouts have room to brown.
Step-by-step instructions
Step 1: Trim and halve the sprouts
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Trim only the dry stem end of each Brussels sprout and remove any yellow outer leaves. Halve each through the stem so the leaves stay attached; quarter unusually large sprouts so the pieces cook at a similar rate.
Step 2: Dry and season
If the sprouts were washed, pat them thoroughly dry with a clean towel. In a large bowl, toss the halves with the olive oil, kosher salt and black pepper until the surfaces have a thin, even coating. Keep the maple syrup, pecans and dried cranberries aside for later stages.
Step 3: Arrange cut side down
Divide the sprouts between two rimmed sheet pans. Set the halves cut side down in a single layer with a little space between them; do not pile them up. The photograph shows one representative pan. Two pans help 2 pounds of sprouts brown rather than steam.
Step 4: Roast and check the browned faces
Roast for 23 to 25 minutes, swapping the pans between racks and rotating them halfway through. Lift and turn a few sprouts to check: the cut faces should be deeply golden brown, the outer leaves crisp at the edges, and the cores tender when pierced. The photo shows several turned over for this check. If the faces are still pale, roast a few minutes longer before adding the maple.
Step 5: Add maple and pecans
Drizzle 1 tablespoon maple syrup over each pan and gently turn the sprouts to coat. Scatter 1/4 cup pecan halves over each pan. Return to the oven for about 5 minutes, watching closely so the syrup does not scorch and the pecans do not burn. The pecans should smell toasted; the dried cranberries still stay out of the oven.
Step 6: Finish with cranberries and vinegar
Transfer the hot sprouts and pecans to a wide serving platter. Add the dried cranberries and apple cider vinegar, then toss gently. Taste a sprout and adjust salt if needed. Serve promptly while the edges are crisp; the vinegar brightens the maple without making the dish sour.
Why this method works
Moisture on the vegetables slows browning, so drying them after washing is worth the minute it takes. Putting each flat side against hot metal builds color at the broadest surface. A crowded single pan traps steam; spreading the sprouts across two pans gives their edges room to crisp. Maple syrup goes on only after the sprouts are nearly cooked, when a short final roast is enough to glaze them. Dried cranberries are stirred in after baking so they stay soft instead of turning hard.
Ingredients
Ingredients at a glance
- 2 pounds Brussels sprouts, trimmed and halved lengthwise (quarter any very large sprouts)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons pure maple syrup
- 1/2 cup pecan halves
- 1/3 cup dried cranberries
- 1 teaspoon apple cider vinegar
Ingredient notes: Use pure maple syrup rather than pancake syrup for a clean flavor. Dried cranberries are the chewy pantry fruit here, not fresh cranberries, which need a different cooking method. Pecan halves toast quickly in the last oven stage. For a nut-free table, omit them; the roasting method and timing remain the same, though the finished texture will differ. Check the dried cranberry package if added sugar is a concern.
Equipment and timing
Have two rimmed sheet pans, a large bowl, a clean towel, a spatula and a wide serving platter ready. Preheat the oven while you trim. The first roast takes roughly 23 to 25 minutes, followed by about 5 minutes with maple and pecans. Ovens and sprout sizes vary, so use the browned-face and tender-core checks rather than relying on a timer alone.
Make-ahead tips
Prep components a day ahead
Trim and halve the sprouts up to one day ahead. Dry them, seal them in a food-safe container, and refrigerate at 40°F (4°C) or below. Measure the pecans and dried cranberries into separate covered containers and keep them dry; keep the maple syrup bottled. The photograph shows the components before the produce container is closed. Roast the sprouts close to serving time for the best browned edges. If you need the oven space later, roast the sprouts until almost done, cool and refrigerate promptly, then reheat on hot pans before the five-minute maple-and-pecan finish. This shortcut makes the edges somewhat less crisp than a fresh roast.
Storage and reheating
Refrigerate cooked leftovers in a shallow covered container within two hours and use within 3 to 4 days. Reheat on a sheet pan in a 375°F (190°C) oven until hot throughout, reaching 165°F (74°C) for leftovers. A microwave works for a quick portion but softens the edges. If you know there will be leftovers, reserve some pecans and cranberries to scatter over the reheated sprouts so they keep their texture.
Troubleshooting
- Soft rather than browned: Dry the sprouts thoroughly, split them between two pans, and keep their cut faces against the metal during the first roast.
- Dark edges but firm centers: Quarter very large sprouts next time; for the current batch, lower the heat slightly and continue until a core is tender.
- Burnt maple or pecans: Add both only after the first roast and watch the final five minutes closely.
- Too sweet: Use pure maple syrup in the stated amount, add the vinegar at the end, and avoid sweetened sauces.
What to serve alongside
These sprouts work with apple sage cornbread stuffing, fresh green bean casserole and roasted garlic mashed potatoes. Their tart, nutty finish also balances rich roast dinners.
Frequently asked questions
Can I use frozen Brussels sprouts?
Fresh sprouts are best for this cut-side-down method. Frozen sprouts release more water and usually will not develop the same flat, browned faces. If using frozen, roast them straight from frozen and expect a softer result.
Can I swap walnuts for pecans?
Yes. Use the same amount of walnut halves and watch the short final roast closely. The flavor will be slightly more bitter.
Can I add fresh cranberries instead?
Not as a direct swap. Fresh cranberries are tart and need their own cooking and sweetening; this recipe uses dried cranberries only after roasting.
