Introduction
Roasted Brussels sprouts with cranberry and pecans bring crispy, caramelized edges, sweet-tart cranberries, toasted pecans, and a glossy maple-balsamic finish in about 30 minutes. We use an easy sheet-pan method that works every time: a hot sheet pan, sprouts placed cut-side down, and a simple do-not-disturb window so they brown deeply instead of steaming. If you love a little sweetness with your vegetables, maple roasted brussels sprouts with cranberries will be a hit on your table. This is an easy Thanksgiving brussels sprouts side dish that fits with turkey or simple weeknight mains. For a light starter before the meal, serve a bright bowl of my Lemon Chicken Orzo Soup to warm everyone up without filling them up.

Table of Contents
Why We Love Roasted Brussels Sprouts with Cranberry and Pecans
Roasted Brussels sprouts with cranberry and pecans hit that cozy holiday note without feeling heavy. The pan comes out of the oven with golden edges, the cranberries look like little rubies, and the pecans add warm, buttery crunch. It’s the kind of side that looks dressed up for company but takes everyday steps to make. You’ll taste sweet, savory, and tangy in every forkful—exactly what a fall table needs.
Comfort and Color in One Pan
When guests walk in and see roasted Brussels sprouts with cranberry and pecans, they see color and comfort at once. The sprouts caramelize into deep greens with golden-brown edges. Dried cranberries bring a festive pop. Pecans give texture and a toasty aroma. A quick maple–balsamic gloss ties it all together, so the side reads “special” without extra work. It’s presentation and flavor in a single sheet pan, which makes serving easy and stress-free.
Crisp Edges, Tender Centers (The Best Texture)
What makes these so satisfying is the contrast. The cut sides turn deep and caramelized, while the centers stay tender. That means each bite feels complete—crisp outside, soft inside, glossy and balanced. With the simple method you’re already using, you get crispy roasted brussels sprouts on a sheet pan in under half an hour, and they hold that texture long enough to make it to the table with a little crunch intact.
Sweet–Savory Balance You Can Taste
Sprouts are rich and roasty by nature. Cranberries bring a cheerful, sweet-tart lift that keeps the dish lively. Pecans add buttery depth and gentle crunch. The warm maple–balsamic gloss gives shine without making anything sticky or syrupy. The result feels like maple roasted brussels sprouts with cranberries—sweet enough to taste like a holiday treat, savory enough to pair with turkey, chicken, or ham.
Easy for Busy Days (Weeknights and Holidays)
The steps are short and simple: trim, toss, roast, and finish. You don’t need special tools, sauces, or long marinades. A hot sheet pan and a little space between sprouts do the heavy lifting. That low-effort, high-reward process matters when you’re juggling a big holiday menu or just trying to get dinner on the table after a busy day.
Plays Nicely with the Rest of the Plate
Good sides make the whole meal better. These sprouts do exactly that. The sweet-tart cranberries cut through richer mains. The pecans echo other holiday flavors (like pies and candied nuts) without pushing the plate into dessert territory. If you want a classic pairing, set them beside a creamy, from-scratch green bean dish—my Fresh Green Bean Casserole without Mushroom Soup keeps the comfort while staying bright and modern.
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Roasted Brussels Sprouts with Cranberry and Pecans
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crispy, caramelized Brussels sprouts tossed with a warm maple–balsamic glaze, then finished with sweet-tart dried cranberries and toasted pecans. A 30-minute, sheet-pan holiday side that’s pretty on the table and easy to make ahead.
Ingredients
- 1½ to 2 pounds Brussels sprouts, trimmed and halved (quarter very large)
- 1 to 1½ tablespoons olive oil (or avocado oil)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- ½ cup dried cranberries
- ½ cup toasted pecans (roughly chopped)
- Optional finishing: flaky salt; microplaned orange zest
Instructions
- Preheat oven to 425°F. Place an empty sheet pan on the middle rack to heat while you prep.
- Trim stems, peel any yellow leaves, and halve the sprouts (quarter very large ones). Pat very dry.
- Toss sprouts with oil, salt, and pepper.
- Carefully remove the hot sheet pan. Arrange sprouts cut-side down with space between pieces.
- Roast without stirring for 14–16 minutes (small halves may be ready at 12–13; very large halves up to 18). If you want deeper color, roast 2–4 minutes more.
- While they roast, warm maple syrup and balsamic together in a small pan for 30–60 seconds.
- Transfer hot sprouts to a bowl. Toss with the warm maple–balsamic until glossy.
- Fold in dried cranberries and toasted pecans. Rest 2 minutes; finish with flaky salt or a little orange zest. Serve hot.
Notes
- Convection option: 400°F, same timing.
- Make ahead (same day): par-roast 10–12 minutes, cool, finish 6–8 minutes before serving, then glaze and add mix-ins.
- Nut-free: swap pecans for pumpkin seeds or sunflower seeds.
- Variation: pomegranate arils + pistachios; or Parmesan + lemon zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: per serving, 1/6 of recipe
- Calories: 185 kcal
- Sugar: 10 g
- Sodium: 360 mg
- Fat: 10 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
What You Need for Roasted Brussels Sprouts with Cranberry and Pecans
For the best roasted Brussels sprouts with cranberry and pecans, use simple, good ingredients. Keep the prep easy and the flavors clean.

Brussels sprouts
Choose firm, bright green sprouts. Trim the stems. Peel off any yellow leaves. Halve them. Quarter the very large ones so everything cooks evenly.
Oil, salt, and pepper
Use olive oil (or avocado oil). You only need enough to coat—about 1 to 1½ tablespoons per pound. Season with kosher salt and black pepper before roasting so the flavor gets into the sprouts.
Maple syrup and balsamic
Pure maple syrup adds gentle sweetness. A splash of balsamic gives tang and depth. Together, they make a light, glossy finish that doesn’t weigh the dish down.
Cranberries and pecans
Dried cranberries bring a sweet-tart pop and holiday color. Toasted pecans add buttery crunch and a warm aroma.
Why this works
Crispy, caramelized sprouts give savory flavor. The maple-balsamic brings shine and balance. Cranberries and pecans make each bite feel special. It’s an easy Thanksgiving brussels sprouts side dish that looks festive with very little effort.
Round out the plate
Want a cozy, meatless boost of protein on the table? Add a scoop of creamy lemon garlic butter beans alongside. The silky beans pair beautifully with the sweet–savory sprouts.
Variations (Diet-Friendly & Holiday-Ready)
You can keep roasted Brussels sprouts with cranberry and pecans as-is, or try one of these easy twists. All of them keep the crisp edges and the pretty, holiday look.
Vegan and nut-free
This recipe is naturally dairy-free. For a gluten free roasted brussels sprouts option, the base is already GF—just check labels on packaged cranberries. Avoiding nuts? Swap pecans for toasted pumpkin seeds or sunflower seeds. You’ll keep the crunch without the nuts. For extra color, sprinkle on a few pomegranate arils before serving.
Parmesan–garlic
Roast the sprouts as directed. After glazing, sprinkle with finely grated Parmesan and a little lemon zest. The zest brightens the dish, and the cheese adds a gentle savory note. If you love garlic, add a tiny pinch of garlic powder to the sprouts before roasting. Go light—garlic can burn.
Pomegranate–pistachio
Trade the cranberries and pecans for pomegranate arils and pistachios. You’ll get roasted brussels sprouts with pomegranate and pistachios—a jewel-toned version that looks stunning on a holiday table.

Maple-balsamic, honey-kissed, or orange-scented
Maple-balsamic is the base. Prefer a touch sweeter? Add a teaspoon of honey for a mild balsamic roasted brussels sprouts honey glaze. Want a citrus lift? Grate a little orange zest over the pan right before serving. Sticking with maple roasted brussels sprouts with cranberries keeps the classic fall flavor that guests expect.
Make-ahead friendly
Par-roast earlier in the day (you’ll finish later). Hold the cranberries and pecans until just before serving so they stay bright and crisp. This keeps roasted Brussels sprouts with cranberry and pecans looking and tasting fresh.
Portion planning
Serve about ¾ cup per person when you have several sides. For sprout lovers, plan 1 cup. Cooking for a crowd? Use two sheet pans so the vegetables have space. Space is the secret to crisp edges, not steam.
How to Make Roasted Brussels Sprouts with Cranberry and Pecans
Here’s the simple path at a glance. Preheat a sheet pan in a hot oven. Halve the sprouts and dry them well. Toss with oil, salt, and pepper. Roast cut-side down until the faces turn deep golden. Toss the hot sprouts with a warm maple–balsamic glaze, then fold in cranberries and pecans. That’s it—roasted Brussels sprouts with cranberry and pecans that are crisp at the edges and glossy, sweet–savory in the center. This method gives you crispy roasted brussels sprouts on a sheet pan without fuss.
Prep & Preheat
- Heat the oven to 425°F. Place an empty sheet pan on the middle rack while the oven heats.
- Trim stem ends. Peel any yellow leaves. Halve the sprouts (quarter very large ones).
- Pat them very dry with a clean towel. Dry sprouts brown better and stay crisp.

Oil, Season, and Arrange
- In a bowl, toss 1½ to 2 pounds of sprouts with 1 to 1½ tablespoons olive oil, ¾ teaspoon kosher salt, and ½ teaspoon black pepper.
- Pull the hot sheet pan from the oven. Quickly spread sprouts cut-side down in a single layer with space between pieces. Space prevents steaming and keeps edges crisp.

Roast (Do-Not-Disturb Window)
- Slide the pan back in. Roast without stirring for 14 to 16 minutes. Small halves may be ready at 12 to 13 minutes; very large halves can take up to 18 minutes.
- Check one or two pieces: the cut faces should be well browned and the centers tender-firm. If you want deeper color, roast 2 to 4 minutes more.
Finish: Glaze, Cranberries, and Pecans
- While the sprouts roast, warm 2 tablespoons pure maple syrup with 1 tablespoon balsamic vinegar in a small pan (30–60 seconds).
- Transfer hot sprouts to a bowl. Pour the warm glaze over them and toss gently so it coats instead of pooling.
- Fold in ½ cup dried cranberries and ½ cup toasted pecans. If you like, return everything to the pan for 2 to 3 minutes (watch closely so the sugars don’t burn).
- Rest 2 minutes on the counter. Finish with a light sprinkle of flaky salt or a little orange zest.

Serving tip: Bring the pan right to the table for a cozy look. For a cheerful, family-friendly sip on the side, pour small mugs of orange hot chocolate—the citrus notes highlight the sweet-tart cranberries without overpowering the roasted flavor.
Pro pointers
- If your oven runs hot, try 400°F on convection for the same timing.
- Don’t overload one pan. If you double the recipe, use two pans.
- If any leaves fall off, keep them on the pan—they turn into crisp, tasty chips.
This step-by-step keeps roasted Brussels sprouts with cranberry and pecans crisp and colorful, ready for any holiday table.
What to Serve with Roasted Brussels Sprouts with Cranberry and Pecans
This side is sweet–savory and a little tart. It loves simple, cozy plates.

For a classic holiday meal, serve roasted Brussels sprouts with cranberry and pecans with roast turkey, mashed potatoes, and a fresh green salad. The maple-balsamic glaze gives gentle sweetness, so you don’t need heavy sauces. A squeeze of lemon at the table keeps the flavors bright.
Portion plan: figure ¾ cup per person when you have several sides. For sprout lovers, plan 1 cup. If you’re cooking for a crowd, roast on two pans so everything stays crisp.
Plating tip: bring the sheet pan right to the table. The caramelized edges look beautiful and stay crisp longer. If anyone wants a little extra sweetness, pass a tiny dish of warm maple syrup for drizzling.
For dessert, keep the finish light but special. A slice of my Italian Almond Ricotta Cake feels elegant without being heavy and pairs nicely with the sweet-tart cranberries.
Make-Ahead, Transport, and Reheat
You can make this easy Thanksgiving brussels sprouts side dish work around your schedule.
Make-ahead (same day):
- Par-roast the sprouts for 10–12 minutes, then cool on the pan.
- Right before dinner, return them to a hot oven to finish browning (6–8 minutes).
- Toss with the warm maple–balsamic, then fold in cranberries and pecans just before serving.
Make-ahead (day before):
- Par-roast as above. Cool completely. Store in an airtight container.
- Reheat on a hot sheet pan at 425°F for 8–10 minutes. Glaze and add-ins go on at the end.
Transporting to a potluck:
- Carry the par-roasted sprouts in a container.
- Warm the maple–balsamic and keep it separate.
- Use the host’s oven to re-crisp on a bare sheet pan, then glaze and add cranberries and pecans.
Leftovers and reheat:
- Spread leftovers on a bare sheet pan and re-crisp at 400–425°F for 4–6 minutes.
- Avoid the microwave; it softens the edges.
Diet notes:
- This dish is a natural gluten free roasted brussels sprouts option (just check labels on packaged cranberries).
- For nut-free, swap pecans for pumpkin seeds or sunflower seeds and keep the same steps.
Hosting tip: set out a small plate of make-ahead snacks so hungry guests don’t crowd the kitchen. I like to prep No-Bake Peanut Butter Protein Balls the day before—they’re easy and keep well.
FAQs — Roasted Brussels Sprouts with Cranberry and Pecans
Roasted Brussels sprouts with cranberry and pecans bring out the best of sweet and savory, and these quick answers help you get perfect results every time.
Do cranberries go with Brussels sprouts?
Yes. The sweet-tart taste of cranberries brightens the rich, roasted flavor of sprouts. Dried cranberries are easy to use and don’t water the dish down. Fold them in at the end so they stay plump and colorful.
What is the secret ingredient for the best roasted brussel sprouts?
There isn’t one magic ingredient—it’s the technique. Dry sprouts, a hot sheet pan, and cut-side down placement create deep browning. A warm maple–balsamic glaze at the end adds shine and balance without making them soggy.
What’s the secret to getting Brussels sprouts crispy?
Dry the sprouts well, use enough oil to lightly coat, and don’t crowd the pan. Roast at high heat (425°F), and don’t stir for the first 14–16 minutes. That still time gives you those crisp, caramelized faces.
Why do you soak Brussels sprouts before cooking?
Most home cooks don’t need to soak them. If you rinse them, dry very well. Extra moisture causes steaming, which softens edges. For crispy roasted brussels sprouts on a sheet pan, dry is best.
What is a good pairing with Brussels sprouts?
Light mains and simple sides. Roast turkey or chicken, a fresh salad, and something creamy (like mashed potatoes) work well. For a holiday table, the sweet-tart cranberries and toasted pecans make this an easy Thanksgiving brussels sprouts side dish that fits right in.
Can you roast cranberries?
Fresh cranberries can roast, but they burst easily and can scorch. For this recipe, dried cranberries are simpler. Add them after roasting so they warm gently without burning.
Bring This Holiday Star to the Table
With a few small steps, roasted Brussels sprouts with cranberry and pecans turn into a crowd-pleasing side: crisp edges, tender centers, and a pretty maple–balsamic gloss. The dried cranberries add sparkle, and the toasted pecans bring gentle crunch, so every bite feels special. You can par-roast ahead to save time, then glaze and finish right before serving. Print or pin this recipe for your Thanksgiving lineup—and keep it handy for weeknights, too. Once you try the hot sheet pan, cut-side down method, you’ll use it again and again.