Day 4 – Countdown to Christmas 2013 Roasted Maple Brussels Sprouts with Cranberries and Pecans

  • Author: The Kitchen Whisperer

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  • 1 pound Brussels sprouts, ends trimmed
  • 2 Tbl olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh black pepper
  • 3/4 cup fresh whole cranberries
  • 1 cup pecan halves, toasted
  • 1 1/2 Tbl real maple syrup
  • 1 Tbl balsamic vinegar
  • 1/4 tsp vanilla extract
  • 8 slices of crispy bacon or prosciutto *optional


  1. Preheat oven to 400F with a rack in the middle.
  2. Place the Brussels sprouts on a rimmed metal sheet pan.
  3. In a small bowl, combine the olive oil, maple syrup, balsamic vinegar and vanilla.
  4. Whisk to combine and pour over the sprouts mixture.
  5. Gently toss the Brussels sprouts to coat evenly.
  6. Roast for 30-35 minutes or just until they start to turn golden brown.
  7. Remove the pan from the oven and add on the pecans and gently stir.
  8. Roast for 5 minutes, remove the pan from the oven and add the cranberries.
  9. Return the pan to the oven and continue to roast for 7-10 additional minutes. The Brussels sprouts should be tender and almost soft – pierced easily with a knife
  10. Remove from the oven and place the sprouts mixture into a serving bowl.
  11. Sprinkle with salt, pepper and bacon/prosciutto.
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