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 vegan, paleo and AIP and is perfect for Thanksgiving and Christmas.
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.
- 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 this cranberry maple chicken recipe!
Taste and texture:
This Brussels sprouts recipe has the most amazing flavour. The combination of the balsamic vinegar and maple syrup gives the Brussels sprouts a delicious glazed and caramelized texture. They turn out nice and crisp, and the addition of the fresh, tart cranberries contrasts beautifully with the sweetness of the maple syrup.
Key ingredients and substitutions:
- Brussels sprouts - fresh Brussels sprouts are the star of this tasty recipe. I recommend using fresh, not frozen Brussels sprouts to make this healthy side dish.
- Balsamic vinegar - balsamic vinegar adds a unique flavour to this recipe, and contrasts really well with the sweetness of the maple syrup.
- Maple syrup - the natural sweetness of maple syrup contrasts perfectly with the tartness of cranberries to make this Brussels sprouts so yummy!
- Cranberries - fresh cranberries adds a beautiful color to this recipe and makes this dish so pretty to serve for Thanksgiving and Christmas dinners. I recommend using fresh, not frozen cranberries for this recipe.
- Herbs de Provence spice blend - I love the flavour that this spice blend adds to this recipe. If you don't have herbs de Provence spice blend you can use many other herbs including rosemary, thyme, basil and oregano instead.
How to make:
First, preheat your oven to 400 degrees Fahrenheit.
Chops the stems off of the Brussels sprouts, and cut them in half.
Add the chopped Brussels sprouts, and the remaining ingredients, except for the maple syrup, to a large bowl.
Mix the ingredients well to coat the Brussels sprouts evenly.
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.
Add the maple syrup and mix everything well to coat it all evenly. Then serve and enjoy!
- 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, just 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.
- Instead of avocado oil you can use olive oil.
- 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 crunch and flavour.
- Give this recipe even more taste by adding some cooked, chopped bacon!
How to serve:
You can serve this dish as a side dish for holiday meals like for Thanksgiving or Christmas. It's also easy enough to make and can be served for weeknight dinners. This dish also taste good when served cold so it can be used as a Brussels sprouts salad.
This roasted Brussels sprouts recipe has approximately 120 calories per serving including 3 grams of protein, 17 grams of carbs, 4 grams of fiber, 13 grams of net carbs and 6 grams of fat.
How to store:
Store any leftovers in an airtight container in the fridge for up to 7 days.
Frequently asked questions:
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 recipes you will love:
- No sugar cranberry sauce
- Cranberry lemon bars
- Baked Cinnamon Apples with Caramel
- Roasted Apple Bacon Brussels Sprouts
- Cranberry turkey meatballs
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Maple Cranberry Brussels Sprouts
- 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!
- 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.