These are the best maple cranberry Brussels sprouts! You will love how easy they are to make with fresh cranberries, balsamic vinegar and maple syrup. This healthy side dish is perfect for Thanksgiving and Christmas and is also vegan and gluten free.
Cranberry recipes like my no sugar cranberry sauce, cranberry turkey meatballs and cranberry lemon bars always turn out so beautiful and festive looking, which is why I am so excited to share this cranberry Brussels sprouts recipe with you today.
Table of Contents
Why you will love this recipe:
- These roasted Brussels sprouts with cranberries and maple syrup taste amazing! Slightly sweet and a little tart they have the perfect flavour combination.
- They are really easy and simple to make.
- They look so pretty and turn out nice and crispy.
- They are perfect for Thanksgiving and Christmas dinners just like my healthy turnip and apple casserole and roasted parsnips and carrots with maple syrup.
- This Brussels sprouts recipe is made with basic pantry ingredients including balsamic vinegar, maple syrup and herbs de Provence spice blend.
- They are healthy, paleo, vegan and AIP compliant.
If you love the flavour combination of cranberries and maple, you will also love my cranberry maple chicken recipe and maple cranberry roast beef.
Ingredients and substitutions:
- Brussels sprouts - fresh Brussels sprouts are the star of this recipe. I recommend using fresh, not frozen Brussels sprouts to make this healthy side dish.
- Balsamic vinegar - this adds a unique flavour to this recipe, and contrasts really well with the sweetness of the maple syrup.
- Avocado oil - to help the Brussels sprouts get nice and crispy when they bake. You could use olive oil instead.
- Maple syrup - the natural sweetness of maple syrup contrasts perfectly with the tartness of cranberries to make these Brussels sprouts so good!
- Cranberries - fresh cranberries adds a beautiful color to this recipe and makes this dish so pretty. I recommend using fresh, not frozen cranberries for this recipe.
- Seasonings and spices - salt, ground black pepper, and herbs de Provence spice blend combine perfectly to give these Brussels sprouts the best flavour. If you don't have herbs de Provence spice blend you can use other herbs including rosemary, thyme, Italian seasoning, basil and oregano instead.
Recipe variations and add ins:
- Give this recipe even more flavour and crunch by adding some cooked, chopped bacon before serving.
- To make this Brussels sprouts recipe AIP compliant: omit the black pepper.
- Feel free to add some chopped nuts such as pecans, walnuts, pine nuts, or almonds before serving to give this dish even more texture and flavour.
How to make maple cranberry Brussels sprouts:
Step 1
First, preheat your oven to 400 degrees Fahrenheit and while the oven is preheating chop the stems off of the Brussels sprouts, and cut them in half.
Step 2
Add the chopped Brussels sprouts, and the remaining ingredients, except for the maple syrup, to a large bowl.
Step 3
Mix the ingredients well to coat the Brussels sprouts evenly.
Step 4
Line a baking sheet with parchment paper and spread the Brussels sprout mixture out evenly onto the baking sheet. Roast for 30-35 minutes, until the Brussels sprouts have the crispiness that you prefer.
Step 5
Add the maple syrup and mix everything well to coat it all evenly. Then serve and enjoy!
Top tips:
- Don't add the maple syrup before roasting these Brussel sprouts. If you add it too soon the Brussels sprouts can burn or become charred, so it's best added after they are cooked.
- Be sure to use fresh cranberries, not frozen cranberries for this recipe.
- If you double or triple this recipe, use multiple baking sheets to cook them as you don't want to over-crowd the Brussels sprouts on the pan or they won't cook properly.
How to serve:
You can serve these maple cranberry Brussels sprouts as a side dish for holiday meals like for Thanksgiving or Christmas dinners. I love pairing it with other sides like gluten free scalloped potatoes and honey glazed parsnips and carrots. This vegetable dish can also be served as a side with weeknight dinners and it also tastes good when served cold so it can be eaten as a Brussels sprouts salad.
How to store:
Store any leftovers in an airtight container in the fridge for up to 7 days.
Maple cranberry brussels sprouts FAQs:
No it is not. This recipe has 17 grams of total carbs and 13 grams of net carbs per serving, so it's not low carb or keto.
Yes it is.
No it's not as it's made with maple syrup, which is not allowed on the Whole30 program.
There are a few reasons why your Brussels sprouts may not be getting crispy when you cook them. First, you might not be roasting them at a high enough temperature. Second, if you overcrowd them when cooking they won't crisp up. And third, if you add too many liquid ingredients they will get soggy, not crispy.
No, this recipe does not require you to soak your Brussels sprouts in salt water, or to parboil them before roasting. I just recommend rinsing them in cold water before cutting them.
Other delicious vegetable recipes you will love:
Recipe
Maple Cranberry Brussels Sprouts
Ingredients
- 1 1/2 lbs Brussels sprouts
- 3 tablespoon avocado oil
- 2 tablespoon balsamic vinegar
- 2 tablespoon herbs de Provence spice blend
- 1/2 teaspoon sea salt (or more to taste)
- 1/4 teaspoon ground black pepper (omit for AIP)
- 227 g fresh cranberries
- 3 tablespoon maple syrup
Instructions
- Preheat your oven to 400F.
- Trim the stems off of the Brussels sprouts and cut them in half.
- Add the cut Brussels sprouts to a bowl and add all the ingredients (except the maple syrup) and stir well to combine.
- Line a baking sheet with parchment paper and spread the Brussels spouts mix out into an even, single layer.
- Bake for 30-35 minutes, until the Brussels sprouts are the crispness you prefer.
- Remove from oven and add the maple syrup, and stir well to combine.
- Serve and enjoy!
Notes
- Feel free to double or triple this recipe if you are serving a crowd.
- Store any leftovers in an airtight container in the fridge for up to 7 days.
Suzy Greene
1 1/2 lbs = about 3 3/4 cups
227 grams = about 2 1/2 cups
Loved the dish!
Erin Carter
Thanks for the conversions! I am so glad you loved it!
Mel
Hi there doc! How many Brussel sprouts would that be in cups ?
Can I use grape seed rather than avocado oil ?
Erin Carter
I'm not sure I've never measured them in cups. And I have never tried the recipe with grape seed oil so I am not sure about that either. Sorry!