Dinner

Maple-Balsamic Roasted Brussels Sprouts with Cranberries, Goat Cheese, and Pecans Recipe

ByRita Bennet December 3, 2025December 3, 2025

Introduction

Maple-Balsamic Roasted Brussels Sprouts offer a delicious balance of sweet, tangy, and savory flavors that make them a perfect side dish for any meal. With a touch of goat cheese, dried cranberries, and toasted pecans, this recipe elevates simple Brussels sprouts to a flavorful delight.

A wooden bowl filled with roasted Brussels sprouts that are green with browned, crispy edges, mixed with whole and halved pecans which are reddish-brown and smooth, scattered dried cranberries that are dark red and wrinkled, and small chunks of white goat cheese spread evenly throughout, adding a soft texture contrast. A silver spoon rests on the side inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½-2 lbs. Brussels sprouts
1 Tbsp olive oil (or avocado oil)

¾ tsp salt
½ tsp black pepper

2 Tbsp dried cranberries
1-2 Tbsp goat cheese, crumbled

Pecans, for serving
2 Tbsp maple syrup
2 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

Instructions

Step 1: Toast the pecans by spreading them on a baking pan lined with parchment paper. Place in the oven at 375°F for 5-6 minutes or until fragrant. Roughly chop and set aside.
Step 2: Preheat the oven to 425°F and prepare a separate baking pan for the Brussels sprouts.

Step 3: Trim the bottoms of the Brussels sprouts, discard any wilted leaves, and cut them in half (quarters for larger sprouts). Place them in a large bowl and toss with olive oil, salt, and black pepper.
Step 4: Arrange the Brussels sprouts cut side down on the baking pan. Roast for 20-25 minutes until just tender.
Step 5: While roasting, whisk together maple syrup, balsamic vinegar, and Dijon mustard to make the sauce.

Step 6: Transfer the roasted Brussels sprouts to a bowl, add dried cranberries and goat cheese, then drizzle the sauce over and toss until evenly coated.
Step 7: Serve immediately, topped with the toasted pecans.

Tips & Variations

For a crunchier texture, roast the Brussels sprouts a few minutes longer, but watch carefully to avoid burning.

Swap goat cheese with feta for a slightly different tangy flavor.
Use walnuts or almonds instead of pecans if preferred.
Add a pinch of red pepper flakes to the sauce for some heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispness; avoid microwaving to prevent sogginess.

How to Serve

A wooden bowl filled with roasted Brussels sprouts, some halved showing a golden brown inside and others whole with a blistered green outer layer, scattered with bright red dried cranberries and whole pecan nuts that are brown and smooth. Small, crumbly white cheese pieces are sprinkled on top, adding a contrasting texture. A vintage silver spoon rests inside the bowl. Around the bowl, a wooden bowl with pecans sits in the background, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the Brussels sprouts and toast pecans in advance. Store them separately and toss with sauce and toppings just before serving for best freshness.