Maple-Balsamic Roasted Brussel Sprouts
Tender roasted brussel sprouts tossed with tart cranberries, creamy goat cheese, and a sweet maple-balsamic sauce, topped with crunchy pecans. A flavorful, quick side dish perfect for any occasion.
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.