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    Home » Dietary Consideration » Gluten-Free

    Maple Cranberry Brussels Sprouts

    Published: Nov 6, 2017 · Modified: Nov 6, 2022 by Erin Carter · This post may contain affiliate links · 2 Comments

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    A bowl of roasted Brussels sprouts with cranberries.

    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.

    A bowl or roasted Brussels sprouts with cranberries and herbs and a tea towel beside it.

    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:

    The ingredients needed for making roasted Brussels sprouts with cranberries separated into small bowls.
    • 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:

    Step one:

    First, preheat your oven to 400 degrees Fahrenheit.

    Step two:

    Chops the stems off of the Brussels sprouts, and cut them in half.

    Chopped Brussels sprouts on a black cutting board.

    Step three:

    Add the chopped Brussels sprouts, and the remaining ingredients, except for the maple syrup, to a large bowl.

    Brussels sprouts and cranberries in a large bowl.

    Step four:

    Mix the ingredients well to coat the Brussels sprouts evenly.

    Chopped Brussels sprouts and fresh cranberries in a bowl with two spoons.

    Step five:

    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.

    Chopped Brussels sprouts with cranberries on a baking sheet lined with parchment paper.

    Step six:

    Add the maple syrup and mix everything well to coat it all evenly. Then serve and enjoy!

    Roasted Brussels sprouts and cranberries coated in maple syrup.

    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, 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.

    Variations:

    • 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.

    Nutrition info:

    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.

    A pan of roasted Brussels sprouts with cranberries and a serving spoon.

    Frequently asked questions:

    Is this Brussel sprouts recipe keto?

    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.

    Is this recipe vegan?

    Yes it is.

    Is this recipe Whole30 compliant?

    No it's not as it's made with maple syrup, which is not allowed on the Whole30 program.

    Why won't my Brussel sprouts get crispy?

    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.

    Do I need to soak the Brussel sprouts for this recipe?

    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!

    A bowl of roasted Brussels sprouts with cranberries surrounded by a tea towel.

    Maple Cranberry Brussels Sprouts

    These maple cranberry brussels sprouts are such a delicious way to prepare brussel sprouts. They taste amazing and are even vegan and paleo! Perfect for Thanksgiving and Christmas.
    4.84 from 6 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 8 servings
    Calories: 120kcal
    Author: Dr. Erin Carter

    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

    1. Feel free to double or triple this recipe if you are serving a crowd. 
    2. Store any leftovers in an airtight container in the fridge for up to 7 days. 

    Nutrition

    Calories: 120kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 169mg | Potassium: 377mg | Fiber: 4g | Sugar: 8g | Vitamin A: 685IU | Vitamin C: 76mg | Calcium: 48mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Mel

      January 08, 2020 at 7:19 am

      Hi there doc! How many Brussel sprouts would that be in cups ?

      Can I use grape seed rather than avocado oil ?

      Reply
      • Erin Carter

        January 11, 2020 at 1:02 am

        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!

        Reply

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