These Maple and Cranberry Roasted Brussels Sprouts are crispy, sweet, and only 4 ingredients for an easy side dish.
I was never a fan of Brussels sprouts, and I'm attributing it to the fact that I only had them boiled.
Once I started roasting vegetables instead of steaming or boiling, I started enjoying more vegetables. Roasting vegetables adds more flavor and they hold onto spices and seasoning well. Like this roasted delicata squash.
Whenever I've made these maple and cranberry roasted brussels sprouts for Thanksgiving, they are always a favorite.
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Ingredients
The ingredients are simple and easy.
Brussels Sprouts- they need to be washed trimmed and cut in half.
Dried Cranberries- I used orange-flavored ones which imparted even more flavor.
Fried Onions- the ones from the can. I got mine at Trader Joes but any grocery store should have them during the holidays.
Maple Syrup- the real stuff or substitute honey.
Spices- Smoked Paprika, Salt, and Pepper
Tips on Roasting Brussels Sprouts
Have your oven pre-heated so it's hot before you roast the Brussels sprouts, this goes for any vegetable.
Make sure the oil and spices are distributed evenly. I just use my hands to toss everything together.
Arrange the brussels sprouts in an even layer on a baking sheet. Roast them until browned and crispy, around 20-30 minutes. You can also flip them over halfway through the roasting time.
After Roasting, place the brussels sprouts in an oven-safe dish and add maple syrup, cranberries, and top with fried onions.
Place back into the oven for 10 more minutes. This is where magic happens and the maple syrup caramelizes onto the brussels sprouts. Don's skip this step!
Make Ahead Tips
For serving the day of, the brussels sprouts can be kept warm in the oven at 200 degrees for up to an hour.
For the day before, you can roast the brussels sprouts and assemble in a dish with the maple syrup and cranberries. Cover and refrigerate overnight.
When you are ready to serve, place the fried onions on top and bake at 350 degrees for about 15 minutes until they are warmed through.
To complete your Thanksgiving dinner here are some of my favorite recipes:
Main Dish: Smoked Turkey and Slow Cooker Turkey Breast
Side Dishes: Stuffing, Mashed Potatoes, Cauliflower Mash, Roasted Delicata Squash, Kale Salad with Acorn Squash.
Desserts: Chocolate Pecan Pie, Apple Empanadas, Cranberry Ricotta Cake
Maple and Cranberry Brussels Sprouts Recipe
Equipment
- Oven
Ingredients
- 1 pound Brussels Sprouts
- 1 tablespoon Olive Oil
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon Pure Maple Syrup
- 2 tablespoon Dried Cranberries I used Orange Flavored Ones or regular sweetened cranberries work.
- ½ Cup Fried Onions Canned
Instructions
- Wash and Rinse Brussels Sprouts. Slice in half lengthwise and drizzle with olive oil. Season with salt, pepper, and smoked paprika.
- Bake in a 400°F oven for 20-30 minutes. You can flip them halfway though. Remove and transfer to an oven-safe dish. Lower oven temp to 350°F.
- Add maple syrup and cranberries to brussels sprouts, stir and top with canned fried onions. Bake for an additional 10 minutes for maple syrup to caramelize on the brussels sprouts.
- Serve warm, or leave in an oven at 200°F until ready to serve.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
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