Maple Roasted Brussels Sprouts with Cranberries & Pecans

• 1 1/2 pounds fresh Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons pure maple syrup
• 1/2 cup dried cranberries
• 1/2 cup pecan halves
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon crushed red pepper flakes (optional for subtle heat)

Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
4. Roast in the preheated oven for 20 minutes, stirring halfway through to promote even browning and caramelization.
5. While the Brussels sprouts roast, toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (about 3-4 minutes). Remove from heat and set aside.
6. After 20 minutes, remove the Brussels sprouts from the oven and immediately drizzle with maple syrup and apple cider vinegar. Add the dried cranberries and gently toss everything together on the sheet to combine.
7. Return the baking sheet to the oven and roast for an additional 5 minutes, allowing the flavors to meld and the cranberries to soften.
8. Remove from the oven, sprinkle the toasted pecans over the top, and if desired, add crushed red pepper flakes for a subtle kick. Serve warm.

Chef tips

• Trim the Brussels sprouts by cutting off the stem end and removing any yellow or damaged outer leaves for the best texture.
• If you don't have pecans, walnuts or sliced almonds make good substitutes with a similar crunch and flavor.
• Use real maple syrup for authentic sweetness and depth; honey can be substituted but will slightly alter the flavor.
• Watch the Brussels sprouts closely in the final roasting stage to avoid burning the maple syrup glaze.