Maple Roasted Brussels Sprouts


These maple roasted brussels sprouts are so unbelievably good, and something about adding candied pecans and dried cranberries makes them seem more festive for the season. 


  • 2 pounds Brussels sprouts, trimmed and halved
  • 1/4 cup avocado oil (or oil of choice)
  • salt and pepper
  • 1/4 cup maple syrup
  • 1/4 cup red wine vinegar or apple cider vinegar
  • 3 TB butter
  • 1/2 cup candied pecans (optional) 
  • 1/4 cup dried cranberries (optional) 


  1. Preheat oven to 450.
  2. Toss Brussels sprouts and oil in large bowl and season with salt and pepper
  3. Arrange brussels cut side down on baking sheet and toast until softened and browned, about 25-30 minutes.  
  4. Meanehile, bring maple syrup to a simmer in a saucepan. Remove from heat and add vinegar to saucepan. Return to heat. Add butter and 1/2 tsp salt. Stir constantly for 3-4 minutes until glaze is bubbly and slightly thickened. 
  5. When Brussels sprouts have finished cooking, put them in a large bowl and toss with glaze. Transfer to serving dish and sprinkle with pecans and cranberries.