Why This Recipe Works

High-heat roasting: 425 °F guarantees crispy, charred edges without a mushy center.
Maple syrup finish: A final 5-minute glaze creates a shiny, restaurant-quality lacquer.
Toasted pecans: Baking them on the same sheet deepens their butteriness.
Tart cranberries: Dried fruit balances sweetness and adds festive color.
One-pan cleanup: Everything roasts together—less dishes, more joy.
Make-ahead friendly: Reheat at 350 °F for 8 minutes without losing crunch.

Ingredients You'll Need

Great results start with great produce. Look for firm, bright-green Brussels sprouts on the stalk when possible; they stay fresher longer. Choose smaller sprouts (about 1–1¼ inches)—they’re sweeter and roast more evenly. For the maple syrup, use pure dark or amber grade for robust flavor, not pancake syrup. Buy raw pecan halves and toast them yourself; pre-toasted varieties can taste stale. Finally, seek out unsweetened dried cranberries labeled “reduced sugar” so the dish doesn’t tip into dessert territory.

How to Make Maple Roasted Brussels Sprouts with Toasted Pecans and Cranberries

Preheat & Prep

Position rack in center of oven; preheat to 425 °F (220 °C). Line a large rimmed baking sheet with parchment for easy cleanup. Trim stem ends of 2 lb (900 g) Brussels sprouts, remove any yellow leaves, and halve lengthwise. Keep smaller sprouts whole so everything cooks at the same rate.

Season Generously

Toss sprouts in a large bowl with 3 Tbsp extra-virgin olive oil, 1½ tsp kosher salt, and ½ tsp freshly cracked black pepper until every crevice is glossy. Proper oil coverage prevents dryness and encourages browning.

First Roast – 15 Minutes

Arrange sprouts cut-side-down for maximum caramelization. Roast 15 minutes. This initial blast evaporates surface moisture, setting the stage for crisp edges.

Add Pecans

Scatter 1 cup (100 g) raw pecan halves onto the sheet. Using a spatula, give everything a quick flip to expose new surfaces to the heat. Return to oven for 8 minutes.

Maple Glaze

Whisk 3 Tbsp pure maple syrup with 1 tsp Dijon mustard and ¼ tsp cinnamon. Drizzle over sprouts and pecans; toss to coat evenly. Roast 5 minutes more until syrup bubbles and thickens.

Finish with Cranberries

Remove sheet from oven; immediately stir in ½ cup (60 g) dried cranberries. The residual heat plumps them slightly without burning their natural sugars.

Season & Serve

Taste; adjust salt or an extra crack of pepper. Transfer to a warm platter, scraping up every sticky maple bit. Serve hot or room temperature.

Expert Tips

Dry = Crispy

Pat sprouts with kitchen towels after washing; excess water steams instead of roasts.

Don’t Crowd

Use two sheets if doubling; overlapping trays = soggy bottoms.

Make it Smoky

Add ¼ tsp smoked paprika to the oil for campfire depth.

Nut-Free Option

Swap pecans for roasted pumpkin seeds added during the final 2 minutes.

Variations to Try

Balsamic Twist: Replace 1 Tbsp maple with balsamic vinegar for tangy contrast.
Asian-Inspired: Sub maple syrup with teriyaki and finish with sesame seeds and scallions.
Cheese Lover: Sprinkle ¼ cup crumbled goat cheese after roasting for creamy tang.
Spicy Kick: Toss sprouts with ⅛ tsp cayenne for subtle heat.

Storage Tips

Cool completely, then refrigerate in an airtight container up to 4 days. Reheat on a sheet at 350 °F for 6–8 minutes; microwaves soften the texture. Freeze roasted sprouts (without pecans & cranberries) up to 2 months; stir in fresh toppings after reheating. For meal prep, portion into glass containers with quinoa and grilled chicken—warm 2 minutes in a skillet with a splash of water to steam.

Frequently Asked Questions

Thaw completely, pat very dry, and roast 3–4 extra minutes. Texture will be slightly softer but flavor still excellent.

Dark or Very Dark (formerly Grade B) offers robust flavor that stands up to high heat.

Yes—use the same temperature and timing; just choose a smaller sheet pan to maintain spacing.

Chop them large; small pieces scorch quickly. Toss with sprouts so oil coats and protects.

Absolutely—no animal products or wheat components included.

maple roasted brussels sprouts with toasted pecans and cranberries

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