Dinner

Maple-Balsamic Roasted Brussels Sprouts with Cranberries, Goat Cheese, and Pecans Recipe

ByCharlotte Montgomery December 6, 2025December 6, 2025

Introduction

Maple-Balsamic Roasted Brussel Sprouts combine sweet, tangy, and savory flavors in a simple yet elegant side dish. The balance of roasted sprouts, tangy dressing, and crunchy pecans makes this recipe a perfect addition to any meal.

A wooden bowl filled with a mix of roasted Brussels sprouts that have a golden brown and green outer layer, scattered with whole and halved bright reddish-brown pecans, small chunks of white creamy goat cheese, and dark red dried cranberries. A silver spoon rests on the left edge of the bowl, partially covered by the vegetables and nuts. The bowl sits on a white marbled surface with some pecans in a bowl blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½-2 lbs. brussel sprouts
1 Tbsp olive oil (or avocado oil)
¾ tsp salt
½ tsp black pepper
2 Tbsp dried cranberries
1-2 Tbsp goat cheese, crumbled
Pecans, for serving
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
1 Tbsp dijon mustard

Instructions

Step 1: Toast the pecans by spreading them out on a parchment-lined baking pan. Bake at 375°F for 5-6 minutes or until fragrant. Roughly chop and set aside.
Step 2: Preheat the oven to 425°F and prepare a separate baking pan for the brussel sprouts.
Step 3: Trim the ends of the brussel sprouts and remove any wilted leaves. Cut them in half or quarters for larger sprouts, then toss in a large bowl with olive oil, salt, and black pepper.
Step 4: Spread the brussel sprouts cut side down on the baking pan. Roast for 20-25 minutes until just tender.
Step 5: Whisk together maple syrup, balsamic vinegar, and dijon mustard to make the sauce.
Step 6: Transfer roasted brussel sprouts to a bowl. Add dried cranberries and goat cheese, then drizzle the sauce over and toss gently to coat.
Step 7: Serve immediately, topped with the chopped toasted pecans for added crunch.

Tips & Variations

For extra flavor, sprinkle a pinch of red pepper flakes into the sauce for subtle heat.
Swap goat cheese for feta if preferred, or omit cheese altogether for a vegan version.
Use pecan halves instead of chopped to add a more pronounced crunch and decorative touch.
Make ahead by roasting the sprouts and preparing the sauce separately, then toss just before serving.

Storage

Store leftover roasted brussel sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain their crispy texture. Add pecans just before serving to keep them crunchy.

How to Serve

A large wooden bowl full of roasted Brussels sprouts, some whole and some halved, showing a mix of bright green outer leaves and golden brown roasted edges. Scattered throughout are dark red dried cranberries, medium brown pecan halves, and small white chunks of soft cheese. The bowl sits on a white marbled background, with more pecans in a white bowl and a glass jar behind it. A metal spoon with some Brussels sprouts rests inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen brussel sprouts for this recipe?

Fresh brussel sprouts work best for roasting as they hold their structure and flavor. Frozen sprouts tend to become mushy, but if using frozen, make sure to thaw and dry them thoroughly before roasting.