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House Favorite Roasted Brussels Sprouts with Walnuts and Cranberries Recipe

★★★★★

4.6 from 102 reviews
  • Author: Ethan
  • Total Time: 35-40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://theethankitchen.com/house-favorite-roasted-brussels-sprouts-with-walnuts-and-cranberries-recipe/