Ingredients
1 ½ lbs Brussels sprouts, trimmed and halved
3 tbsp olive oil
Salt & pepper to taste
½ tsp garlic powder
⅓ cup chopped pecans (or walnuts)
⅓ cup dried cranberries
Optional: 3–4 slices bacon, cooked & crumbled
Optional: ¼ cup shaved Parmesan
Maple Balsamic Glaze
3 tbsp pure maple syrup
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp olive oil
Pinch of salt
Instructions
1. Preheat oven to 425°F.
2. Toss Brussels sprouts with olive oil, salt, pepper, and garlic powder.
3. Spread on a baking sheet cut-side down and roast 22–28 minutes, until browned and crispy.
4. While they roast, whisk together the maple balsamic glaze ingredients.
5. In the last 5 minutes of roasting, add the pecans to the tray to toast them.
6. Transfer the roasted sprouts to a serving bowl. Add cranberries, bacon (if using), and drizzle generously with the glaze.
7. Toss lightly. Top with shaved Parmesan for an extra festive finish.
Make-Ahead Tip (Perfect for Holidays!)
Roast Brussels sprouts earlier in the day.
Reheat at 400°F for 8–10 minutes.
Add nuts, cranberries, and glaze right before serving so they stay fresh and crunchy.
We are going to be making the most delicious holiday Brussels sprouts. They’re going to be roasted in the oven and they’re going to have some cranberries, um some toasted peacons, and we’re going to have a maple balsamic glaze that’s going to go over them at the end. So, let’s get started. I have some Brussels sprouts that I have trimmed and haved. And my oven is preheating to 425°. This is a little bit of garlic powder. Pretty simple. Some pepper, some salt. Give it a quick toss. And then I’m going to put these face side down, cut side down, I should say, on the roasting pan. And I’m going to roast them for about 20 to 28 minutes until they’re just golden brown. While our Brussels sprouts are roasting, we’re going to make that maple um balsamic glaze. So, in here I have some maple syrup. We’re going to be adding some balsamic vinegar. Love balsamic vinegar. um about tablespoon or so of dijon mustard, a little bit of salt, and then we’re going to whisk in a little bit of olive oil until it emulsifies. And that just basically means till it’s really blended well and it doesn’t look broken. Okay, there you go. And this is what we’re going to pour on as soon as those Brussels sprouts are done. With five minutes left of roasting, go ahead and put some chopped pecans and spread them on the tray to toast up. I’ve transferred the Brussels sprouts to a little bowl. Now, we’re going to add some cranberries. Now, I’m going to include um the recipe for a bigger portion. I’m just making a smaller one just because it’s for Tommy and I. A little bit of bacon. This is optional, but we love bacon. And then you have that Going to grab that maple. You just drizzle over the top. Holy smokes. Now, one other thing you could do, you could put some shaped parmesan on this just to amp it up a little bit. We don’t have any, so we’re going to serve it just like this. I hope you love these holiday brussel sprouts.
1 Comment
That looks good!!