Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp pure maple syrup
- 1 1/2 tbsp Dijon mustard
- 2 tsp apple cider vinegar
- 1 tbsp unsalted butter, melted
- 1/2 cup (60 g) pecan halves, chopped
- 1/3 cup (50 g) dried cranberries
- 1 tsp fresh thyme leaves (optional)
Do This
- 1) Heat oven to 425°F (220°C). Put a rimmed sheet pan in the oven to preheat.
- 2) Toss halved Brussels sprouts with olive oil, salt, and pepper.
- 3) Spread sprouts cut-side down on the hot pan; roast 18 minutes.
- 4) Flip sprouts; roast 7 minutes more until deeply browned and tender.
- 5) Toast chopped pecans in a dry skillet over medium heat for 3–4 minutes; cool.
- 6) Whisk maple syrup, Dijon, vinegar, and melted butter; toss with hot sprouts.
- 7) Sprinkle in pecans and cranberries (and thyme); serve warm.
Why You’ll Love This Recipe
- Big flavor, minimal work: Roasting does most of the heavy lifting, giving you crisp edges and a tender center.
- Sweet-savory balance: Maple and Dijon make a glossy glaze that’s sweet, tangy, and a little sharp in the best way.
- Great texture: Crunchy toasted pecans and chewy dried cranberries make every bite interesting.
- Holiday-worthy but weeknight-easy: Simple ingredients with a special-occasion finish.
Grocery List
- Produce: Brussels sprouts (1 1/2 lb), fresh thyme (optional)
- Dairy: Unsalted butter
- Pantry: Pure maple syrup, Dijon mustard, apple cider vinegar, extra-virgin olive oil, pecans, dried cranberries, kosher salt, black pepper
Full Ingredients
For the roasted Brussels sprouts
- 1 1/2 lb (680 g) Brussels sprouts, ends trimmed, yellow outer leaves removed, sprouts halved lengthwise
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the maple-Dijon glaze
- 3 tbsp pure maple syrup
- 1 1/2 tbsp Dijon mustard
- 2 tsp apple cider vinegar
- 1 tbsp unsalted butter, melted
For the sweet-savory finish
- 1/2 cup (60 g) pecan halves, roughly chopped
- 1/3 cup (50 g) dried cranberries
- 1 tsp fresh thyme leaves (optional, for a fresh herbal note)
Step-by-Step Instructions
Step 1: Preheat the oven and pan for maximum browning
Arrange a rack in the middle of the oven and preheat to 425°F (220°C).
Place a rimmed sheet pan in the oven while it heats. This preheating trick helps the sprouts start searing the moment they hit the pan, which means better caramelization and more crispy edges.
Step 2: Prep and season the Brussels sprouts
Trim the woody ends from 1 1/2 lb (680 g) Brussels sprouts, remove any loose or yellow outer leaves, and slice each sprout in half lengthwise (quarter any very large ones so they cook evenly).
In a large bowl, toss the sprouts with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
Step 3: Roast cut-side down until deeply caramelized
Carefully remove the hot sheet pan from the oven. Spread the sprouts out in a single layer with the cut sides down (that’s where the best browning happens). Keep them spaced out; crowded sprouts steam instead of roast.
Roast for 18 minutes without moving them.
Step 4: Flip and finish roasting until tender
Use a spatula to flip the sprouts. Return to the oven and roast for 7 minutes more, or until the sprouts are tender and the edges are dark golden brown with a few charred spots.
If your sprouts are very small, start checking at 5 minutes after flipping. If they’re large, they may need the full 7 minutes.
Step 5: Toast the pecans for deeper flavor
While the sprouts finish roasting, toast the pecans: place 1/2 cup (60 g) chopped pecans in a dry skillet over medium heat. Cook, stirring often, for 3 to 4 minutes, until fragrant and slightly darker.
Immediately transfer to a plate to cool. (If you leave them in the hot pan, they can over-toast quickly.)
Step 6: Whisk the maple-Dijon glaze
In a small bowl, whisk together 3 tbsp maple syrup, 1 1/2 tbsp Dijon mustard, 2 tsp apple cider vinegar, and 1 tbsp melted butter until smooth and glossy.
This glaze is designed to cling to hot sprouts and lightly coat them without becoming overly sticky.
Step 7: Glaze, toss with pecans and cranberries, and serve
Transfer the hot roasted sprouts to a large bowl (this makes tossing easier and helps keep the sprouts intact). Pour the glaze over the sprouts and toss gently until every piece is shiny and coated.
Sprinkle in the toasted pecans and 1/3 cup (50 g) dried cranberries. Toss again. If using, finish with 1 tsp fresh thyme leaves.
Serve warm right away. For an extra-glossy, slightly more caramelized finish, you can spread the glazed sprouts back on the sheet pan and return to the oven for 2 minutes, watching closely so the maple doesn’t darken too far.
Pro Tips
- Don’t overcrowd the pan: Give the sprouts breathing room so they roast and caramelize instead of steaming.
- Cut-side down is key: That flat surface makes contact with the hot pan and browns beautifully.
- Toast the nuts separately: Pecans can burn faster than sprouts; toasting them in a skillet gives you better control.
- Glaze at the end: Maple can scorch if it’s in the oven too long. Tossing with the hot sprouts gives you shine and flavor without bitterness.
- Balance to taste: If you want it tangier, add an extra 1 tsp apple cider vinegar. If you want it sweeter, add an extra 1 tsp maple syrup.
Variations
- Spicy maple-Dijon: Add 1/4 tsp crushed red pepper flakes to the glaze, or a small pinch of cayenne.
- Bacon-lovers version: Add 4 slices bacon, cooked crisp and crumbled, and reduce the butter to 2 tsp (bacon adds richness).
- Nut-free: Swap pecans for 1/2 cup toasted pumpkin seeds (pepitas) for crunch without nuts.
Storage & Make-Ahead
To store: Cool completely, then refrigerate in an airtight container for up to 4 days.
To reheat: For best texture, reheat on a sheet pan at 400°F (205°C) for 8 to 10 minutes until warmed through and the edges crisp up again. (Microwaving works in a pinch, but the sprouts will be softer.)
Make-ahead tips: You can trim and halve the sprouts up to 24 hours ahead (store sealed in the fridge). You can also toast the pecans up to 3 days ahead. For the freshest flavor, whisk the glaze right before serving.
Nutrition (per serving)
Approximate, based on 6 servings: 210 calories, 12 g fat, 25 g carbs, 6 g fiber, 5 g protein, 260 mg sodium, 16 g sugar.
