Description
A delicious and easy recipe for roasted Brussels sprouts featuring a perfect balance of savory, sweet, and nutty flavors with crispy edges, toasted walnuts, and dried cranberries.
Ingredients
Scale
Brussels Sprouts
- one 12 oz. package raw Brussels sprouts, halved
- 2 tablespoons olive oil
- a pinch of salt and pepper
Toppings and Dressing
- 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)
Instructions
- Preheat Oven 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 2 tablespoons of olive oil over them and sprinkle with a pinch of salt and pepper to season.
- Roast Brussels Sprouts and Toast Walnuts: Roast the Brussels sprouts for about 15-20 minutes, until the cut sides are very brown and some leaves start to crisp up. After that, add the walnuts, Dijon mustard, and maple syrup to the baking sheet. Return the pan to the oven for an additional 5-10 minutes to toast the walnuts and let the flavors meld. (You can add the mustard and maple syrup now to bake the sauce in, or wait to add it after roasting for a saucier finish—both ways taste great!)
- Finish and Serve: Remove the baking sheet from the oven. Toss in the dried cranberries directly on the pan with the roasted sprouts and walnuts. Adjust seasoning with extra olive oil, salt, pepper, and red pepper flakes if desired. Serve immediately for a warm, flavorful side dish.
Notes
- Cutting the Brussels sprouts in half exposes more surface area, helping them caramelize and crisp better in the oven.
- Toast walnuts carefully to avoid burning—check them closely as they can brown quickly in the high heat.
- Add the maple-mustard sauce either before or after roasting depending on your preference for texture and sweetness intensity.
- This recipe is versatile—feel free to add red pepper flakes for a spicy kick or swap walnuts for pecans or almonds.
- Serve as a side dish for roasted meats, salads, or grain bowls for a nutritious addition.
