Sides
Brussels Sprouts, served with Cranberries and Walnuts
Roasted Brussels sprouts with cranberries and walnuts are a reliable addition to your Thanksgiving or Christmas table. They are simple, festive, and rich!
Roasted Brussels sprouts with cranberries and walnuts are a reliable addition to your Thanksgiving or Christmas table. They are simple, festive, and rich!
Brussels!! Love ’em or hate ’em, they are a Thanksgiving staple. And we just so happen to love them, especially when they’re roasted or shredded into a slaw. By the way, if you’re a fan of Brussels sprouts roasted, you should also try our maple cayenne roasted Brussels sprouts. Just pinky promise to judge those by their taste and not their photos because we posted that recipe five years ago. Five years! That’s so crazy.
This is a full-on fall recipe with Brussels sprouts and cranberries. The addition of fresh cranberries is a given considering Thanksgiving and the prevalence of cranberries in the stores right now. Their tart flavor shines against the earthy Brussels sprouts.
The addition of walnuts gives this side dish a reliable nutty crunch — the walnuts become unbelievably flavorful after just a speedy jaunt in the oven at a high temperature. Not only do they add loads of flavor, but they also give this side dish a hearty helping of protein. So much so that you can have bowl for a satisfying lunch the next day. Add a sprinkle of goat cheese to make a fabulous salad!
Just as a side note, this combination of Brussels sprouts, cranberries, and walnuts is a nutrition powerhouse. The Brussels sprouts bring you fiber, vitamin K and vitamin C, and antioxidants. Walnuts add more antioxidants, omega-3’s, and polyphenols. Cranberries bring lots of vitamin C and are known for promoting urinary tract health (Healthline). Great flavor and good health! That’s a winning recipe in our book!
While we’re talking about vegetables and walnuts cozying up, how good do these maple roasted carrots with walnuts look? We may never again roast vegetables without walnuts. This is a game changer.
About these Brussels Sprouts with Cranberries
Let’s circle back around to these Brussels sprouts with cranberries and walnuts for a minute (we got distracted by those carrots!). All the fall flavors are tied together by roasting the sprouts in maple syrup and Dijon mustard. We sometimes use this same combination with our roasted sweet potatoes and it works just as well with Brussels sprouts.
The crowning glory of this tray of roasted vegetables is a squeeze of an orange on top of it all. The fresh orange juice brightens the flavors and makes this dish stand out.
Once you try these roasted Brussels sprouts with cranberries, they will become a repeat player at all your future Thanksgiving celebrations. They’re great for Christmas too! After all, they are green and red!
And don’t forget dessert! Cranberry pecan pie is our favorite, not too sweet like typical pecan pie can be.
- Yield: 6 servings as a side dish
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
Ingredients
- 1 pound fresh Brussels sprouts, stem cut off and halved (quartered if large)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (more to taste)
- 3/4 cup frozen or fresh cranberries
- 3/4 cup walnuts, halves or large pieces
- Juice from half an orange
Method
- Preheat oven to 425°F.
- Placed halved or quartered Brussels sprouts on a rimmed sheet pan. In a small bowl, combine olive oil, maple syrup, Dijon mustard, black pepper and salt. Pour this mixture over Brussels sprouts and stir to combine (you can use your hands or a spatula).
- Roast for 15 minutes or until golden brown and mostly tender.
- Add cranberries and walnuts. Return to oven and roast for another 5-10 minutes, watching carefully as both the cranberries and walnuts will burn if you keep them in too long.
- Remove from oven and squeeze orange over Brussels, cranberries and walnuts. Toss to combine again if desired. Best served immediately.
