House Favorite Roasted Brussels Sprouts with Walnuts and Cranberries Recipe

Introduction

Roasted Brussels sprouts transform these humble vegetables into a crispy, flavorful side dish that’s both sweet and savory. This house favorite recipe balances caramelized sprouts with toasted walnuts and tangy cranberries for a delightful contrast in every bite.

Ingredients

• One 12 oz. package raw Brussels sprouts, halved
• 2 tablespoons olive oil
• A pinch of salt and pepper
• A handful of walnuts
• A handful of dried cranberries
• 1 teaspoon Dijon mustard
• 2 tablespoons maple syrup
• Extra olive oil, salt, pepper, and optional red pepper flakes for seasoning

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Arrange the halved Brussels sprouts cut-side down on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
2. Step 2: Roast the Brussels sprouts for 15 to 20 minutes, until the cut sides are deeply browned and some leaves are crispy. Add the walnuts, Dijon mustard, and maple syrup to the pan. Return to the oven for another 5 to 10 minutes to toast the walnuts and meld the flavors. You can add the mustard and maple syrup now for a baked-in glaze, or wait until after roasting for a saucier finish.
3. Step 3: Remove the baking sheet from the oven and toss the roasted Brussels sprouts and walnuts with the dried cranberries directly on the pan. Adjust seasoning with extra olive oil, salt, pepper, and red pepper flakes if desired. Serve immediately for best flavor and texture.

Tips & Variations

• For extra crunch, try substituting walnuts with pecans or almonds.
• If you prefer a spicy kick, sprinkle in some red pepper flakes before roasting.
• To make it vegan, ensure your maple syrup and mustard are free from honey or dairy additives.
• Adding a splash of balsamic vinegar after roasting adds a tangy depth to the dish.

Storage

Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispiness; microwaving may cause them to become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts roast best for crispiness, but if using frozen, thaw and pat them dry thoroughly before roasting to avoid excess moisture and sogginess.

How do I know when the Brussels sprouts are done roasting?

They are ready when the cut sides are nicely browned and caramelized, and some outer leaves are crispy and slightly charred. This typically takes 15-20 minutes at 425°F.

House Favorite Roasted Brussels Sprouts with Walnuts and Cranberries Recipe

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★★★★★

4.6 from 102 reviews

• Author: Ethan
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This House Favorite Roasted Brussels Sprouts recipe features crispy, caramelized brussels sprouts roasted to perfection with a delightful combination of toasted walnuts, sweet dried cranberries, and a tangy maple-Dijon glaze. A vibrant and easy side dish that balances savory, sweet, and spicy flavors, perfect for any meal.

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Ingredients

Scale 1x2x3x

Brussels Sprouts

• 12 oz. raw Brussels sprouts, halved
• 2 tablespoons olive oil
• Pinch of salt
• Pinch of pepper

Add-Ins and Sauce

• Handful of walnuts
• Handful of dried cranberries
• 1 teaspoon Dijon mustard
• 2 tablespoons maple syrup
• Extra olive oil, salt, pepper, and optional red pepper flakes for seasoning

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Instructions

1. Preheat and Prepare Brussels Sprouts: Preheat your oven to 425°F (220°C). Place the halved Brussels sprouts cut-side down directly onto a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper to season.
2. Roast Brussels Sprouts: Roast the Brussels sprouts in the oven for 15-20 minutes, until the cut sides are deeply browned and crispy, and some leaves start to crisp up around the edges.
3. Add Walnuts and Sauce: Remove the baking sheet and add the walnuts, Dijon mustard, and maple syrup to the Brussels sprouts. You have two options: either mix and return to the oven for another 5-10 minutes to toast the walnuts and bake the sauce into the sprouts, or add the sauce after roasting for a more saucy texture. Add extra olive oil, salt, pepper, and red pepper flakes now if desired.
4. Finish and Serve: After the walnuts have toasted and the sauce has melded, remove from the oven. Toss the roasted Brussels sprouts and walnuts with the dried cranberries directly on the baking sheet. Adjust seasoning if necessary and serve immediately for best flavor and texture.

Notes

• Halving Brussels sprouts ensures even roasting and crispy edges.
• Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
• Add the maple-Dijon sauce after roasting for a more pronounced glaze, or before for a baked-in flavor.
• For extra nuttiness, toast walnuts separately and add just before serving.
• Serve warm for best texture; leftovers can be reheated but may lose some crispness.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: roasted brussels sprouts, maple Dijon glaze, roasted walnuts, dried cranberries, easy vegetable side dish, healthy side