Maple-Roasted Brussels Sprouts with Cranberries and Pecans

• 1.5 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dried cranberries
• 1/3 cup pecans, roughly chopped
• 1 teaspoon fresh thyme leaves (optional)
• Zest of 1 small orange (optional)
• 1/4 teaspoon smoked paprika (optional, for depth)

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup.
2. In a large bowl, whisk together the olive oil, maple syrup, apple cider vinegar, salt, black pepper, and smoked paprika (if using).
3. Add the halved Brussels sprouts to the bowl and toss thoroughly to coat each piece evenly with the maple glaze.
4. Spread the coated Brussels sprouts in a single layer on the prepared baking sheet, cut side down for better caramelization.
5. Roast in the preheated oven for 20 minutes, then stir gently or flip each piece. Continue roasting for another 5 minutes until the sprouts are tender and browned on the edges.
6. Remove from the oven and immediately toss the hot Brussels sprouts with dried cranberries, toasted pecans, fresh thyme leaves, and orange zest (if using).
7. Transfer to a serving dish and serve warm as a delightful holiday side that pairs beautifully with turkey, ham, or vegetarian mains.

Chef tips

• Trim the Brussels sprouts by cutting off the stem end and removing any yellow or damaged outer leaves for the best flavor and texture.
• If pecans are not available, walnuts or sliced almonds make excellent alternatives.
• Maple syrup can be substituted with honey if preferred—this will slightly change the flavor but keep the sweetness.
• To toast pecans quickly, dry roast them in a skillet over medium heat for 3-4 minutes until fragrant, stirring often to avoid burning.