This Maple Balsamic Roasted Brussels Sprouts recipe is an easy side dish for Thanksgiving or any holiday! Everything cooks on one pan, with lots of garlic, cranberries and pecans!
Stop what you’re doing right now, and go make these Brussels sprouts. Seriously. This recipe has turned me from a Brussels hater into a Maple Balsamic Roasted Brussels Sprouts lover. I wanted to eat the whole pan.
I’ve tried roasted Brussels sprouts a couple of times at restaurants. They were ok, but after two bites I was done. And I’d never made them at home. You know, since I didn’t really like them.
But as I was brainstorming ideas for Thanksgiving side dish recipes, Brussels sprouts kept popping up in my mind. I know there are some serious Brussels fans out there. Are you one of them?
So I challenged myself to create a Brussels sprouts recipe that was both easy and irresistible (even to me). This. is. it. Maple Balsamic Roasted Brussels Sprouts. With cranberries and pecans. Yum-yum-yummy!
The secret to making these Brussels sprouts so good? There are three. First, these babies are roasted. Roasted veggies are the best kind, right? Second, the maple balsamic glaze. Once the glaze-coated Brussels hit the hot oven, magic happens. And third, garlic. And plenty of it. The contrast between the sweet glaze and the garlic is amazing. Am I allowed to add a fourth secret? Toasted pecans. Enough said.
To make this easy recipe, you’ll start by washing your Brussels sprouts. Mine had a bit of dirt and grit on them so I gave them a good rinse under the faucet. Once they’re all washed and dried, trim off the stem end (just a bit) and slice those little veggies in half.
Next up, a drizzle of olive oil and a sprinkle of salt and pepper. Then into the oven they go. We’re going to roast our Brussels in two sessions. First, on their own, and then with the glaze, garlic and pecans. We don’t want any of those goodies getting burned.
Once the Brussels sprouts have roasted for about 20 minutes, they’ll be mostly done but not quite. At this point, you’ll take them out of the oven and add plenty of garlic and pecans to the pan. And you’ll drizzle on the maple syrup and balsamic. This is where things start to get really good.
Pop that pan back in the oven for about 5 minutes until everything is all caramelized and perfect. Finally, stir in the dried cranberries. And then dig in to that pan of Maple Balsamic Roasted Brussels Sprouts deliciousness. Enjoy!
If you like this Maple Balsamic Roasted Brussels Sprouts recipe, you might like my other Thanksgiving favorites:
- Broccoli Casserole from Scratch
- Healthy Sweet Potato Casserole
- Spinach and Quinoa Salad with Apple and Pecans
- Twice Baked Potato Casserole
- 2 pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- ¼ cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- ⅔ cup raw pecans
- ½ cup dried cranberries
- Preheat oven to 425 degrees F.
- Trim stem ends off Brussels sprouts and cut in half. Place on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to combine. Spread out in an even layer on the baking sheet.
- Roast for 20 minutes, until Brussels sprouts are almost tender.
- Meanwhile, stir together the maple syrup and balsamic vinegar.
- Remove Brussels sprouts from the oven and add garlic and pecans to the pan. Pour the syrup mixture over the top and toss until everything is evenly coated. Return the pan to the hot oven and roast for about 5 minutes more, until pecans are toasted and Brussels are golden and tender. Stir in dried cranberries and serve.