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Balsamic roasted brussels sprouts with pecans and cranberries
5 from 4 votes

Maple-Balsamic Roasted Brussels Sprouts

Brussels sprouts roasted to perfection in a tangy-sweet marinade of maple & balsamic. Garnish with pecans & cranberries for a festive holiday side dish!
Author: Kaitlin - The Garden Grazer
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 side servings


  • 1 1/2 lbs. Brussels sprouts
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1/4 tsp. salt (or more to taste)

Toppings (optional):

  • Dried cranberries & pecans


  • Preheat oven to 400.
  • Trim ends off Brussels sprouts and slice lengthwise in half. Remove any damaged outer leaves. Gently rinse and pat dry.
  • In a large bowl, combine Brussels sprouts with balsamic vinegar, maple syrup, and salt. Toss well to coat.
  • Line a rimmed baking pan with parchment paper. Add Brussels sprouts mixture and spread out in a single layer.
  • Bake for 25-30 minutes or until desired tenderness, turning halfway through.
  • Place on a serving plate and drizzle any leftover maple-balsamic juices over the top!
  • Optional: top with dried cranberries and pecans before serving.


Calories: 94kcal | Carbohydrates: 20g | Protein: 3g | Potassium: 483mg | Fiber: 4g | Sugar: 12g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 65mg | Iron: 1.7mg