Name: House Favorite Roasted Brussels Sprouts with Walnuts, Cranberries, and Maple Dijon Sauce Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
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, more salt and pepper, maybe some red pepper flakes (optional for spicing)

Jump to Recipe·Print Recipe· 4.4 from 44 reviews

If you’re looking for a dish that’s bursting with bold flavors, crunchy textures, and a touch of sweetness all wrapped up in one vibrant plate, then this House Favorite Roasted Brussels Sprouts with Walnuts, Cranberries, and Maple Dijon Sauce Recipe is an absolute must-try. Roasting the Brussels sprouts brings out a toasty, caramelized depth that pairs perfectly with the crunchy walnuts and tart cranberries, while the maple Dijon sauce adds a tangy-sweet finish that’s nothing short of addicting. This recipe is a fantastic way to elevate your veggie game and impress anyone at your table with something both comforting and adventurous.

2- Raw halved Brussels sprouts in vibrant green with pale white stems, scattered loosely on a clean white surface; small glass bowl of golden olive oil glistening under soft light nearby; tiny heap of coarse sea salt and freshly cracked black pepper flakes arranged artfully on a rustic wooden spoon; handful of rough-textured toasted walnuts clustered together, warm brown hues with jagged edges; small clear dish of glossy, deep red dried cranberries with wrinkled surfaces; a small white ceramic bowl containing smooth, pale yellow Dijon mustard; second small bowl filled with rich amber maple syrup with a slight sheen; additional olive oil drizzle elegantly pooled in a shallow glass dish; a pinch of crushed red pepper flakes sprinkled delicately on a white plate; composition balanced with natural light highlighting contrasting textures—the crispness of Brussels sprouts, the softness of cranberries, the crunch of walnuts—styled with minimal props on a bright backdrop for a fresh, inviting look, perfect for an overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

These ingredients are simple but thoughtfully chosen to complement each other perfectly. Each element plays a key role in balancing texture, taste, and color to make this dish shine.

12 oz. package raw Brussels sprouts, halved: Fresh and firm sprouts ensure they roast to crispy perfection without becoming soggy.
2 tablespoons olive oil: Helps the Brussels sprouts caramelize beautifully and adds a rich, fruity flavor.
A pinch of salt and pepper: Essential seasoning to bring out all the natural flavors.
A handful of walnuts: Adds wonderful crunch and a subtle nuttiness that elevates the dish.
A handful of dried cranberries: Provides a pop of color and refreshing tartness to balance the earthiness.
1 teaspoon Dijon mustard: Brings a lively tang that makes the sauce zing.
2 tablespoons maple syrup: Adds a gentle sweetness that pairs beautifully with the mustard and cranberries.
Extra olive oil, more salt and pepper, and optional red pepper flakes: Customize seasoning and spice level to your taste.

How to Make House Favorite Roasted Brussels Sprouts with Walnuts, Cranberries, and Maple Dijon Sauce Recipe

Step 1: Prepare and Roast the Brussels Sprouts

Start by preheating your oven to 425 degrees Fahrenheit. Place the halved Brussels sprouts cut-side down on a baking sheet—it’s this cut-side contact with the pan that creates those beautiful, caramelized edges. Drizzle them with olive oil, sprinkle with salt and pepper, then get ready to roast. This high temperature helps the sprouts become nicely browned and crisp on the edges, developing rich, nutty flavors in the process.

Step 2: Add Walnuts and Maple Dijon Sauce

After roasting the Brussels sprouts for 15-20 minutes, their cut sides will be deeply browned and some leaves will be irresistibly crispy. It’s time to scatter the walnuts on top, then combine the Dijon mustard with maple syrup to create a luscious sauce that you drizzle over the sprouts and nuts. Pop the pan back into the oven for another 5-10 minutes, which roasts the walnuts until aromatic and slightly toasted. You can decide whether to add the sauce before or after roasting: adding it now lets the flavors soak in more, while adding it after keeps the sauce bright and fresh.

Step 3: Finish with Cranberries and Season

Once out of the oven, toss the roasted Brussels sprouts and walnuts directly on the baking sheet with the dried cranberries. The cranberries add bursts of tart sweetness and a lovely contrast to the warm nuts and savory sprouts. Give everything a gentle toss, then adjust the seasoning with more salt, pepper, or a sprinkle of red pepper flakes if you want a little kick. Serve immediately to enjoy every bit of that crisp texture and vibrant flavor combination.

How to Serve House Favorite Roasted Brussels Sprouts with Walnuts, Cranberries, and Maple Dijon Sauce Recipe

Garnishes

To make the dish even more special, consider finishing with a simple garnish. A sprinkle of finely chopped fresh parsley or thyme adds an herbaceous brightness that lifts the flavors. For an extra touch, a few shavings of parmesan or a light drizzle of extra virgin olive oil right before serving enhances the dish’s richness. These little touches make a big difference when presenting it for guests or family.

Side Dishes

This recipe pairs wonderfully as a side with roasted chicken or pork, making a well-rounded meal that feels both hearty and fresh. It also complements grain-based dishes like quinoa, farro, or wild rice, adding a wonderful texture interplay and flavor contrast. If you want to keep the meal vegetarian, pair with a creamy risotto or a tangy arugula salad for balance.

Creative Ways to Present

For a festive touch, serve this dish in a rustic wooden bowl or a colorful ceramic platter to show off the vibrant greens and reds. Alternatively, layer the Brussels sprouts mixture over a bed of creamy polenta or mashed sweet potatoes for a comforting, seasonal bowl. To turn it into a fun appetizer, pile the sprouts on crostini or endive leaves for easy, elegant finger food that guests will love.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your House Favorite Roasted Brussels Sprouts with Walnuts, Cranberries, and Maple Dijon Sauce Recipe, transfer them to an airtight container once cooled. Refrigerate for up to 3 days. The flavors actually meld nicely when stored, though you’ll lose some crispness over time.

Freezing

While Brussels sprouts are best enjoyed fresh, you can freeze leftovers by placing cooled sprouts and nuts in a freezer-safe container. Use within 1 month for best quality. However, cranberries and the maple Dijon sauce can sometimes cause texture changes after freezing, so it’s best to add fresh cranberries or sauce after reheating.

Reheating

To bring your leftovers back to life, reheat in a preheated oven at 350 degrees Fahrenheit for about 10 minutes until warmed through and slightly crisp again. Avoid the microwave if possible, as it tends to make the sprouts a bit mushy and lose their crunch. If needed, add a splash of olive oil or fresh maple Dijon sauce after reheating to refresh the flavor.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, you can use frozen Brussels sprouts, but they should be thawed and thoroughly patted dry first. Roasting frozen sprouts can sometimes cause steaming rather than roasting, so drying well helps achieve that crispy texture.

Is there a substitute for walnuts?

Absolutely! Pecans or almonds make great alternatives that add similar crunch and nuttiness. Toasting the nuts beforehand enhances their flavor even more.

Can I make the maple Dijon sauce ahead of time?

Yes, the sauce can be mixed up to 2 days in advance. Store it in the refrigerator in a sealed container and give it a good stir before using. This allows the flavors to meld beautifully.

How spicy is this dish if I add red pepper flakes?

The red pepper flakes add a gentle heat that balances the sweet and tangy notes without overpowering the dish. You can adjust the amount to suit your personal heat tolerance, starting with just a pinch.

What other dried fruits can I use instead of cranberries?

Dried cherries, golden raisins, or chopped dried apricots are all delicious substitutes that bring their own unique sweetness and chewiness to the dish.

Final Thoughts

This House Favorite Roasted Brussels Sprouts with Walnuts, Cranberries, and Maple Dijon Sauce Recipe has become a beloved go-to for anyone craving a vibrant, flavorful vegetable side that’s anything but ordinary. The blend of textures, the harmony of sweet, savory, and tangy notes, and the ease of preparation make it a standout on any weeknight meal or holiday table. I encourage you to try it out and watch how it quickly becomes a favorite in your own kitchen—it truly is a celebration of Brussels sprouts at their best!