Imagine a side dish that perfectly balances sweet, tart, creamy, and crunchy elements all in one bite. These maple-balsamic roasted brussel sprouts do just that, making your taste buds dance with tender, caramelized sprouts mingling with tangy dried cranberries and smooth goat cheese. The finishing touch of toasted pecans and a luscious maple-balsamic glaze transforms this simple veggie into an unforgettable dish.
Ready in under 30 minutes, this versatile side is not only delicious but also packed with flavor and nutrition. It’s ideal for holiday dinners like Thanksgiving, but equally impressive for a weeknight meal or entertaining guests.
- Quick cooking time delivers tender yet caramelized sprouts with minimal fuss.
- Rich maple-balsamic sauce adds a perfect sweet and tangy glaze that complements every bite.
- Incorporates a variety of textures with creamy goat cheese, chewy cranberries, and crunchy toasted pecans.
- A healthy side dish that pairs well with many mains and suits special occasions.
Ingredients
- Brussel Sprouts (1½-2 lbs.): Fresh, firm brussel sprouts trimmed and halved to ensure even roasting and tenderness.
- Olive Oil (1 Tbsp): Adds a subtle fruity richness and helps sprouts roast to golden perfection.
- Salt (¾ tsp): Enhances natural flavors and balances the sweetness of the glaze.
- Black Pepper (½ tsp): Provides a mild heat and depth to the overall flavor profile.
- Dried Cranberries (2 Tbsp): Offers a tart contrast and chewy texture that brightens the dish.
- Goat Cheese (1-2 Tbsp), crumbled: Adds creamy tang and richness that melts slightly when tossed.
- Pecans: Toasted for a crunchy, buttery element that elevates texture complexity.
- Maple Syrup (2 Tbsp): Natural sweetener that balances balsamic vinegar and coats the sprouts beautifully.
- Balsamic Vinegar (2 Tbsp): Provides a deep, tangy acidity that complements the maple’s sweetness.
- Dijon Mustard (1 Tbsp): Adds subtle spice and emulsifies the glaze for even coating.
Instructions
- Toast the Pecans
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Preheat your oven to 375°F and spread pecans evenly on a parchment-lined baking sheet. Toast them for 5-6 minutes until fragrant and lightly browned. This enhances their natural nutty aroma and crunch. Once cool, roughly chop and set aside to finish the dish with a satisfying texture boost.
- Preheat the Oven for Roasting
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Increase the oven temperature to 425°F to prepare for roasting the brussel sprouts. A high roasting temperature ensures the sprouts develop crispy, caramelized edges while staying tender inside.
- Prepare the Brussel Sprouts
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Trim the woody ends off each brussel sprout and remove any yellow or wilted outer leaves. Slice the sprouts in half, or quarters if very large, to create evenly sized pieces. Toss them in a large bowl with olive oil, salt, and black pepper, ensuring each piece is lightly coated for maximum flavor absorption during roasting.
- Roast the Brussel Sprouts
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Arrange the sprouts cut side down on a baking sheet in a single layer. Roast for 20 to 25 minutes until golden brown and just tender, stirring once halfway through to promote even cooking. This roasting method caramelizes the sugars in the sprouts, imparting a rich, sweet flavor with crisp edges.
- Mix the Maple-Balsamic Sauce
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While the sprouts roast, whisk together maple syrup, balsamic vinegar, and dijon mustard in a small bowl. This vibrant sauce blends sweetness, acidity, and tang, giving the roasted greens a luscious glaze that brightens every bite.
- Toss the Ingredients Together
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Transfer the warm brussel sprouts to a large mixing bowl. Add dried cranberries and crumbled goat cheese, then drizzle the maple-balsamic sauce over everything. Gently toss until the sprouts are evenly coated and the cheese begins to soften, creating a harmonious medley of flavors and textures.
- Serve with Toasted Pecans
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Plate the dressed brussel sprouts immediately, sprinkling toasted pecans on top for added crunch and a buttery finish. Serve warm as a stunning and flavorful side dish that enhances any main course, especially during festivities or cozy dinners.
- Use fresh, firm brussel sprouts for best roasting results; avoid those that are yellowing or soft.
- Toasting pecans is optional but highly recommended to enhance their flavor and crunch.
- Adjust the amount of goat cheese and cranberries to your liking; they add creamy and tart contrasts.
- You can prepare the maple-balsamic sauce ahead of time to save a few minutes during assembly.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness, and add fresh goat cheese if desired before serving.
Serving Suggestions
Pair these roasted brussel sprouts with roasted chicken, pork tenderloin, or grilled salmon for a balanced meal. They also work beautifully as part of a holiday spread alongside mashed potatoes and stuffing.
- Cut brussel sprouts uniformly for even roasting and consistent texture.
- Roast cut side down to maximize caramelization and flavor depth.
- Whisk the sauce ingredients thoroughly to create a smooth glaze that coats well.
- For extra richness, add a drizzle of high-quality extra virgin olive oil when serving.
FAQs
- Can I use frozen brussel sprouts?
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Fresh brussel sprouts yield the best texture and flavor for roasting. Frozen sprouts tend to release excess moisture and can become soggy rather than caramelized.
- Can I make this dish vegan?
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To make it vegan, omit the goat cheese and consider adding toasted almonds or cashews for creaminess and crunch.
- Is this side suitable for Thanksgiving?
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Absolutely! The flavors and textures make it a standout dish that complements traditional Thanksgiving meals beautifully.
- Can I prepare it ahead of time?
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You can pre-toast pecans and prepare the sauce a day ahead. Roast the brussel sprouts right before serving for optimal texture.
- How spicy is this dish?
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This recipe is mild with no spicy heat, making it a crowd-pleaser. Add a pinch of chili flakes if you want a subtle kick.
- What other nuts can I use instead of pecans?
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Walnuts or almonds can be great alternatives that provide similar crunch and flavor profiles.
- Can I substitute balsamic vinegar?
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Use a good-quality red wine vinegar with a touch more maple syrup if you can’t find balsamic, but the balsamic’s sweetness and depth are ideal.
Maple-Balsamic Roasted Brussel Sprouts
Equipment
- 2 Baking Pan one for toasting pecans and one for roasting brussel sprouts
Ingredients
- 1 ½ to 2 lbs brussel sprouts
- 1 tablespoon olive oil or avocado oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons dried cranberries
- 1 to 2 tablespoons goat cheese crumbled
- pecans for serving
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
Instructions
- Toast the pecans on a parchment-lined baking pan at 375°F for 5-6 minutes until fragrant, then roughly chop and set aside.
- Preheat the oven to 425°F and prepare a separate baking pan for the brussel sprouts.
- Trim the ends of the brussel sprouts and discard wilted leaves. Cut larger sprouts in half or quarters and toss with olive oil, salt, and pepper.
- Arrange the brussel sprouts cut side down on the baking pan and roast for 20-25 minutes until tender.
- Whisk together maple syrup, balsamic vinegar, and Dijon mustard to create the sauce.
- Combine roasted brussel sprouts with dried cranberries and goat cheese in a bowl. Drizzle with sauce and toss gently to coat.
- Serve immediately topped with chopped toasted pecans.
Notes
- Toasting pecans enhances their flavor but can be skipped.
- Use avocado oil as a substitute for olive oil for a milder taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best texture.
