These roasted Brussels sprouts are anything but ordinary! Inspired by your picture, this recipe combines golden, crispy Brussels sprouts with crunchy walnuts, sweet-tart dried cranberries, and a delicious maple-balsamic glaze.

It’s an easy, flavorful side dish that’s perfect for Thanksgiving, Christmas dinner, holiday gatherings, or a cozy weeknight meal. The combination of caramelized vegetables, crunchy nuts, and juicy cranberries creates the perfect balance of sweet, savory, and tangy flavors.

Prep time: 15 minutes

Cook time: 25–35 minutes

Servings: 4–6

Diet: Vegan, dairy-free, egg-free

Why You’ll Love This Recipe

• Crispy and caramelized: The Brussels sprouts roast until golden with deliciously browned edges.
• Sweet and tangy: Cranberries and maple-balsamic dressing complement the savory vegetables.
• Crunchy texture: Walnuts add a satisfying nutty finish.
• Easy to prepare: Simple ingredients and one baking sheet make cleanup easy.
• Perfect for holidays: The colorful ingredients look beautiful on any dinner table.

Ingredients You’ll Need

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• 1½ pounds (680 g) fresh Brussels sprouts, trimmed and halved
• ¾ cup (90 g) walnuts, roughly chopped
• ½ cup (60 g) dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1½ tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes, optional

Optional additions:

• 2 tablespoons nutritional yeast for a savory, cheesy flavor
• 1 tablespoon lemon juice for extra brightness
• 2 tablespoons pumpkin seeds for additional crunch

Equipment: A large baking sheet, parchment paper, a sharp knife, a mixing bowl, and a small bowl for the dressing.

Step-by-Step Instructions

Step 1: Prepare the Brussels Sprouts

1. Preheat your oven to 400°F (200°C).
2. Wash the Brussels sprouts and dry them thoroughly.
3. Trim off the tough stem ends and remove any damaged outer leaves.
4. Cut each Brussels sprout in half lengthwise. Cut larger ones into quarters so they cook evenly.

Tip: Dry Brussels sprouts roast much better than wet ones, helping them develop crispy, golden edges.

Step 2: Season the Brussels Sprouts

1. Place the prepared Brussels sprouts in a large mixing bowl.
2. Add the olive oil, minced garlic, salt, and black pepper.
3. Toss thoroughly until all the sprouts are lightly coated.
4. Spread them onto a large parchment-lined baking sheet in a single layer, with as many cut sides facing down as possible.

Avoid overcrowding the pan. Use two baking sheets if necessary.

Step 3: Roast Until Golden and Crispy

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1. Roast for 20 minutes.
2. Remove the tray and gently turn the Brussels sprouts.
3. Sprinkle the chopped walnuts over the tray.
4. Return to the oven for another 5–10 minutes, until the sprouts are tender inside and browned around the edges.

Keep an eye on the walnuts during the final minutes so they toast without burning.

Step 4: Prepare the Maple-Balsamic Dressing

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While the vegetables roast, prepare the dressing.

1. In a small bowl, whisk together the maple syrup, balsamic vinegar, and Dijon mustard.
2. Add the red pepper flakes if you prefer a little heat.
3. Taste and adjust the sweetness or acidity to your liking.

The dressing should taste sweet, tangy, and slightly savory.

Step 5: Add the Cranberries and Dressing

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1. Remove the roasted Brussels sprouts and walnuts from the oven.
2. Transfer them to a large serving bowl or leave them on the tray.
3. Add the dried cranberries.
4. Drizzle the maple-balsamic dressing over everything.
5. Toss gently until the ingredients are evenly coated.

Adding the cranberries after roasting helps preserve their color and prevents them from becoming overly dry.

Step 6: Finish and Serve

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1. Taste and add more salt or black pepper if needed.
2. Add a squeeze of lemon juice for extra freshness, if desired.
3. Garnish with extra chopped walnuts or a sprinkle of fresh herbs.
4. Serve immediately while the Brussels sprouts are warm and the edges are still crisp.

Enjoy this delicious combination of roasted vegetables, sweet cranberries, crunchy walnuts, and tangy glaze!

Expert Tips for Perfect Brussels Sprouts

• Choose firm sprouts: Smaller or medium-sized Brussels sprouts often cook more evenly.
• Dry thoroughly: Excess moisture can cause steaming instead of roasting.
• Give them space: Spread the vegetables out in a single layer for better browning.
• Roast cut-side down: This helps create deeply caramelized surfaces.
• Add walnuts near the end: This prevents the nuts from burning.
• Dress just before serving: Adding the glaze at the end helps preserve the crispy texture.
• Adjust the sweetness: Use a little less maple syrup if your cranberries are already very sweet.

Delicious Variations

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• Pecan version: Replace walnuts with chopped pecans for a buttery, sweet crunch.
• Pomegranate version: Swap some cranberries for fresh pomegranate seeds.
• Lemon-herb version: Add lemon zest and chopped parsley for a fresher flavor.
• Spicy version: Increase the red pepper flakes for a sweet-and-spicy side.
• Extra savory version: Add nutritional yeast or a little vegan Parmesan-style topping.

What to Serve With Roasted Brussels Sprouts

These Brussels sprouts pair beautifully with:

• Vegan roast dinners and stuffed squash.
• Baked tofu, lentil loaf, or roasted chickpeas.
• Mashed potatoes and vegan gravy.
• Roasted chicken or turkey for a non-vegan holiday table.
• Rice pilaf or quinoa for a simple plant-based meal.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheating: Warm in an oven or air fryer at 350°F (175°C) until heated through and crisp again.
• Microwave: Heat in short intervals, though the sprouts will be softer.
• Make ahead: Trim and halve the Brussels sprouts a day in advance. Roast shortly before serving for the best texture.

Frequently Asked Questions

Can I use frozen Brussels sprouts?

Yes, but fresh sprouts generally give the best crispy texture. If using frozen, thaw and dry them thoroughly before roasting; they may need additional cooking time.

Can I make this recipe without walnuts?

Absolutely. Use pecans, pumpkin seeds, sunflower seeds, or leave out the nuts entirely if you prefer.

Can I use fresh cranberries instead of dried cranberries?

Yes, but fresh cranberries are more tart. Roast them with the vegetables during the final 8–10 minutes and consider adding a little extra maple syrup.

How do I keep Brussels sprouts crispy?

Dry them well, avoid overcrowding the baking sheet, roast at a high temperature, and add the dressing immediately before serving.

Printable Recipe Card

Crispy Brussels Sprouts with Cranberries and Walnuts

A sweet, savory, crunchy roasted vegetable side dish with maple-balsamic glaze.

Prep

15 min

Cook

25–35 min

Serves

4–6

Ingredients

0/11 checked1½ lb (680 g) Brussels sprouts, trimmed and halved¾ cup (90 g) chopped walnuts½ cup (60 g) dried cranberries3 tbsp olive oil2 tbsp maple syrup1½ tbsp balsamic vinegar2 cloves garlic, minced1 tsp Dijon mustard½ tsp salt¼ tsp black pepper¼ tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 400°F (200°C). Wash, dry, trim, and halve the Brussels sprouts.
2. Toss with olive oil, garlic, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes.
4. Add walnuts and roast for another 5–10 minutes, until golden and tender.
5. Whisk maple syrup, balsamic vinegar, Dijon mustard, and optional red pepper flakes.
6. Toss the roasted vegetables with cranberries and dressing.
7. Taste, adjust seasoning, and serve warm.

Final tip:

For the best results, roast the sprouts until their edges are deeply golden, then add the cranberries and maple-balsamic dressing just before serving. This keeps the dish colorful, flavorful, and deliciously crisp.