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–+ servings

Maple-Cranberry Brussels Sprouts

Discover how to make Maple-Cranberry Brussels Sprouts with pecans and dried cranberries. This easy roasted side dish is sweet savory and perfect for holidays or weeknight dinners. Learn tips substitutions and storage ideas today
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound Brussels sprouts trimmed and halved
  • ¼ cup pure maple syrup
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup dried cranberries
  • ½ cup toasted pecans roughly chopped

Equipment

  • Baking sheet
  • Mixing bowl
  • Measuring spoons
  • Kitchen towel for drying sprouts
  • Oven for roasting

Method
 

  1. Rinse the Brussels sprouts and pat dry, then trim and halve them.
  2. Toss sprouts on a baking sheet with olive oil, maple syrup, salt, and pepper, ensuring an even coating.
  3. Roast in a preheated oven at 400°F (200°C) for 25 minutes, flipping halfway.
  4. Sprinkle cranberries over the hot sprouts and let them soften slightly.
  5. Add toasted pecans, toss gently, and serve.

Nutrition

Calories: 180kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 200mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 20IUVitamin C: 80mgCalcium: 4mgIron: 6mg

Notes

For sweeter notes, consider adding a splash of balsamic vinegar during roasting. Store leftovers in an airtight container in the fridge for up to four days and reheat in the oven for best results. Try variations like using honey instead of maple syrup, or adding spices like chili flakes for a kick. Enjoy discovering your favorite twist on this recipe!
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