MAPLE CRANBERRY roasted
Brussels sprouts
VEGAN | GLUTEN FREE | DAIRY FREE | CANE SUGAR FREE
sweet & savory
maple cranberry roasted Brussels sprouts
One of my favorite ways to cook vegetables is to roast them in the oven until the outside is nice and crispy and the inside is perfectly cooked and tender (and this brussels sprout recipe is no exception!)
Brussels sprouts are without a doubt one of my favorite fall vegetables. They have such a unique flavor that works well with both savory and sweet seasoning options which is why I chose both here! These Maple Cranberry Roasted Brussels Sprouts have a nutty, savory quality with a hint of subtle sweetness from pure maple and cranberries.
The combination of flavors and textures in this dish truly make it a staple vegetable side that is perfect for pairing with autumn dinners, thanksgiving favorites and winter holiday dishes as well!
THE RECIPE
Yields 8-10 SERVINGS
Prep time: 15 minutes // cook time: 25 minutes
Total time: 40 minutes
ingredients:
- 2 1/2 pounds brussels sprouts, washed & quartered
- 2 1/2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon rosemary (crushed or chopped)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup dried cranberries
For the Maple Balsamic Glaze
- 1/3 cup balsamic vinegar
- 3 tablespoons pure maple syrup
- 1 teaspoon garlic, minced
- 1/4 teaspoon black pepper
method:
- Preheat your oven to 375F/190C degrees and prepare a large, rimmed baking pan with parchment paper.
- Thoroughly wash the brussels sprouts, cut away any remaining stem and chop into quarters. Place the vegetables into a large bowl.
- To the bowl, add olive oil, salt, rosemary, pepper and garlic powder. Mix thoroughly until the seasoning is evenly distributed.
- Transfer the brussels sprouts to the baking pan and spread them out evenly throughout the space.
- Move the pan to the oven and bake for 25-30 minutes until golden brown.
- While the vegetables are roasting, begin to make the maple balsamic glaze by placing a small saucepan over medium heat.
- Add balsamic vinegar, maple syrup, minced garlic and black pepper to the saucepan. Let the mixture bubble and simmer for about 5 minutes until it has begun to thicken slightly. Remove from heat and set aside.
- Once the brussels sprouts are roasted, transfer them into a large bowl or serving dish. Add dried cranberries and maple balsamic glaze to the vegetables and toss until all ingredients and the glaze are fully integrated.
recipe notes:
- Best served immediately! Can be stored in an air-tight container in the refrigerator for 3-5 days or in the freezer for 6-12 months.
enjoy!
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