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A bowl of roasted Brussels sprouts with cranberries surrounded by a tea towel.
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4.80 from 5 votes

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 8 servings
Calories: 120kcal


  • 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


  • 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!


  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. 


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