Cranberry Brussels Sprouts

I started making Brussels sprouts with cranberries a few years ago when I wanted a side dish that paired well with smothered green beans and garlic mashed potatoes. The maple glaze and cranberries give it that holiday flair without being too sweet, and the goat cheese adds a burst of unexpected flavor.

Even folks who claim they don't like Brussels sprouts end up going back for seconds! It's one of those easy ways to make your holiday dinner feel a little more special. For a more savory dish tossed with honey mustard, try these Caramelized Brussels Sprouts that are glazed in a cast iron skillet.

Ingredient Notes

Here's what you'll need to make this easy side dish. For quantities, see the printable recipe card below.

• Brussels Sprouts: Fresh and firm sprouts work best. Trim the ends and pull off any loose outer leaves so they cook evenly and get crisp.
• Carrots: Use thick or baby carrots for this carrots recipe. They caramelize as they roast which brings out their natural sugars.
• Olive Oil:  Helps the veggies brown evenly on the sheet pan and adds a nice, rich flavor.
• Fresh Rosemary: Adds that earthy aroma that makes the whole kitchen smell amazing.
• Maple Syrup: Use pure maple syrup for the best flavor. It's the secret to that glossy, golden brown glaze!
• Cranberries: Fresh or frozen cranberries both work here, adding tartness that balances the maple sweetness so well. You can also stir in a few dried cranberries for added sweetness.
• Butter: Adds richness and helps the glaze thicken slightly as it simmers.
• Dijon Mustard: Gives a mild savory edge that enhances the maple and cranberry flavors.
• Pecans: Sweet and spiced for a crunchy contrast to the soft, roasted vegetables. They are also great to make ahead.
• Goat Cheese: Creamy and tangy, it ties everything together while balancing out the sweetness.

Step by Step Instructions

Spiced Pecans

1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl, whisk together maple syrup, melted butter, cinnamon, salt, garlic powder, nutmeg, and a pinch of cayenne pepper (if using).
3. Add the pecans and toss until coated. Using a slotted spoon, spread them in a single layer on the baking sheet.
4. Bake for 15-18 minutes, stirring halfway through, until they're caramelized. Let cool completely, they'll crisp up as they cool.

Roasted Vegetables

1. While the pecans bake, raise oven temperature to 400°F. Line another large pan with parchment paper or lightly coat it with cooking spray.
2. Trim the Brussels sprouts, remove the outer leaves and halve any that are larger than 1 inch. Scrub the carrots and slice diagonally into 1-inch pieces.
3. In a large bowl, whisk together olive oil, salt, and black pepper. Add the vegetables and toss to coat.
4. Spread them on the baking sheet, placing Brussels sprouts cut side down. Add rosemary sprigs and roast in a hot oven for about 15 minutes.
5. Flip and continue roasting for another 20 minutes, until the carrots are tender and the sprouts turn golden brown. If needed, cover loosely with aluminum foil to keep them from over-browning.

Cranberry Glaze

1. In a small saucepan over medium heat, combine cranberries, maple syrup, apple cider, butter, and Dijon mustard.
2. Simmer for 6-8 minutes, stirring often, until the cranberries pop and the sauce thickens slightly.

Assembly

1. Transfer roasted vegetables to a large bowl and discard rosemary sprigs.
2. Spoon the glaze over the vegetables and toss gently to coat.
3. Arrange on a serving platter and top with maple spiced pecans, crumbled goat cheese, and extra rosemary sprigs if desired.

Favorite Pairings

• Dutch Oven Turkey Breast: That sweet maple-cranberry glaze is delicious next to tender roasted turkey.
• Brown Sugar Spiral Ham: The salty ham and those caramelized veggies are a match made in heaven.
• Wild Rice Salad: A touch of curry with wild rice, cranberries and crunchy pecans is a nice accompaniment.
• Non-Alcoholic Thanksgiving Punch: The perfect beverage for the whole family!
• Cranberry Jello Salad: A sweet addition to your holiday table.

Variations

• Butternut Squash: Toss in a few chunks of butternut squash along with the carrots and sprouts. It fits right in with the maple flavor and adds a pop of color.
• Sweet Potatoes: You can swap the carrots for sweet potatoes if desired. They roast up soft and caramelized, and the glaze tastes amazing on them.
• Air Fryer Option: If you're making a smaller batch, the air fryer works great. Just keep an eye on them since they cook faster.
• Balsamic Glaze: A little drizzle of balsamic glaze right before serving gives the vegetables a nice tang and extra sheen.

Recipe FAQ

Storage Guide

Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for about 1 minute, stirring halfway. You can also bake them in a 350ºF oven for 10 to 15 minutes.

Freeze: Freezing these veggies is not recommended, since the carrots and Brussels sprouts can become soft and lose their texture once thawed.