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Maple Roasted Brussels Sprouts with Cranberries

Easy Maple Roasted Brussels Sprouts with Cranberries That Wow

A vibrant side dish featuring maple roasted Brussels sprouts with cranberries, combining sweet and tart flavors for a festive addition to any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Brussels Sprouts
  • 1 pound Brussels sprouts Choose fresh, bright green sprouts
  • 2 tablespoons Maple syrup Use pure maple syrup
  • 2 tablespoons Olive oil Good quality olive oil
  • 1 teaspoon Salt Enhances natural flavors
  • 1/2 teaspoon Black pepper Freshly ground
For the Cranberry Addition
  • 1 cup Dried cranberries Tart and chewy
  • 1/2 cup Toasted pecans or walnuts Optional for extra texture

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl

Method
 

How to Make Maple Roasted Brussels Sprouts with Cranberries
  1. Preheat your oven to 425°F (218°C).
  2. Trim each Brussels sprout by removing tough stem ends and outer leaves, then slice them in half.
  3. Toss the halved sprouts in a bowl with olive oil, pure maple syrup, salt, and freshly ground pepper.
  4. Arrange the sprouts cut-side down on a parchment-lined baking sheet and roast for 20–25 minutes, shaking the pan halfway.
  5. Combine the hot sprouts with dried cranberries and toasted pecans in the same baking sheet or bowl.
  6. Serve immediately while warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 350mgFiber: 5gSugar: 9gVitamin A: 120IUVitamin C: 90mgCalcium: 40mgIron: 1mg

Notes

Garnish with fresh chopped parsley or a sprinkle of flaky sea salt. Store leftovers in an airtight container for up to 3 days.

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