House Favorite Roasted Brussels Sprouts Recipe
Introduction
Roasted Brussels sprouts get a delightful upgrade with the addition of toasted walnuts, sweet dried cranberries, and a tangy maple-Dijon glaze. This house favorite recipe offers a perfect balance of crispy, savory, and sweet flavors that will convert even those who usually shy away from Brussels sprouts.
Ingredients
- One 12 oz. package raw Brussels sprouts, halved
- 2 tablespoons olive oil
- A pinch of salt and pepper
- A handful of walnuts
- A handful of dried cranberries
- 1 teaspoon Dijon mustard
- 2 tablespoons maple syrup
- Extra olive oil, more salt and pepper, and optional red pepper flakes
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Place the halved Brussels sprouts cut-side down directly on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Step 2: Roast the Brussels sprouts for 15-20 minutes until the cut sides are deeply browned and some leaves are crispy. Add the walnuts, Dijon mustard, and maple syrup to the baking sheet. Return to the oven for an additional 5-10 minutes to toast the walnuts. You can choose to add the sauce now for a baked-in flavor or wait until after baking for a saucier finish.
- Step 3: Remove the pan from the oven and toss in the dried cranberries. Adjust seasoning with extra olive oil, salt, pepper, and red pepper flakes if desired. Serve immediately for the best flavor and texture.
Tips & Variations
- For extra spice, sprinkle red pepper flakes before serving.
- Swap walnuts for pecans or almonds for a different nutty crunch.
- If you prefer a tangier glaze, add a splash of apple cider vinegar or lemon juice to the maple-Dijon mixture.
Storage
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispiness, as microwaving may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts yield the best texture, you can use frozen ones. Thaw and dry them thoroughly before roasting to avoid sogginess.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan if you use pure maple syrup and ensure your Dijon mustard contains no animal products.
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House Favorite Roasted Brussels Sprouts Recipe
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This House Favorite Roasted Brussels Sprouts recipe delivers a perfect balance of crispy, caramelized sprouts combined with toasted walnuts, vibrant dried cranberries, and a sweet-savory glaze made from Dijon mustard and maple syrup. Roasted at high heat to get that deliciously browned cut-side, this side dish is both hearty and flavorful, perfect for holiday meals or everyday dinners.
Ingredients
Vegetables
- 1 package (12 oz) raw Brussels sprouts, halved
Oils and Seasonings
- 2 tablespoons olive oil, plus extra for drizzling
- Pinch of salt and pepper, plus more to taste
- Optional red pepper flakes, to taste
Nuts and Fruits
- A handful of walnuts
- A handful of dried cranberries
Glaze
- 1 teaspoon Dijon mustard
- 2 tablespoons maple syrup
Instructions
- Preheat and prepare Brussels sprouts: Preheat your oven to 425°F (220°C). Place the halved Brussels sprouts cut-side down directly on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper to season.
- Roast the Brussels sprouts: Roast the sprouts for 15-20 minutes until the cut sides are very brown and some leaves are crispy. This gives a deep caramelized flavor and pleasing texture.
- Add walnuts and glaze: After initial roasting, add the walnuts, Dijon mustard, and maple syrup on top of the sprouts. Return the baking sheet to the oven for another 5-10 minutes to toast the walnuts and allow the glaze to either bake into the sprouts or coat them, depending on your preference.
- Finish with cranberries and season: Remove the pan from the oven and toss in the dried cranberries directly on the baking sheet. Taste and adjust seasoning with extra salt, pepper, olive oil, and optional red pepper flakes for a spicy kick if desired.
- Serve immediately: Serve the roasted Brussels sprouts warm as a flavorful side dish that pairs beautifully with a variety of main courses.
Notes
- For a saucier glaze, add the maple syrup and mustard after removing from the oven instead of before the final roasting step.
- You can substitute walnuts with pecans or almonds for different nutty flavors.
- If you like your sprouts less crispy, reduce the initial roasting time slightly.
- Try adding a sprinkle of parmesan cheese after roasting for a savory finish.
- This recipe is naturally gluten-free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: roasted brussels sprouts, easy side dish, fall vegetables, maple glazed vegetables, healthy side recipe, holiday side, vegetarian side
