Festive Brussels Sprouts & Cranberry Walnut Bake

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 1 cup fresh or frozen cranberries
• ½ cup walnuts, toasted and roughly chopped
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 garlic clove, minced
• Zest of 1 small orange
• Optional: 2 tbsp crumbled feta cheese or goat cheese for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, combine the halved Brussels sprouts, olive oil, minced garlic, kosher salt, black pepper, and fresh thyme. Toss until the Brussels sprouts are evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through to ensure even cooking.
4. Meanwhile, in a small bowl, whisk together the maple syrup, balsamic vinegar, and orange zest to create the glaze.
5. After 20 minutes, remove the Brussels sprouts from the oven and gently toss them with the fresh or frozen cranberries and the maple-balsamic glaze. Return to the oven and roast for an additional 8-10 minutes, or until the Brussels sprouts are tender and caramelized and the cranberries have softened and begun to burst.
6. Remove from the oven and sprinkle the toasted walnuts over the top. If using, garnish with crumbled feta or goat cheese for a creamy element.
7. Serve warm as a festive holiday side dish alongside roasted meats or vegetarian mains.

Chef tips

• Use fresh cranberries for the best tartness; if using frozen, do not thaw before adding to the dish to avoid excess moisture.
• Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their crunch and flavor.
• To make this dish vegan, simply omit the cheese garnish or use plant-based cheese alternatives.
• If you prefer a milder flavor, halve the amount of garlic and fresh thyme or substitute with rosemary.