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House Favorite Brussels Sprouts

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Let’s talk about these roasty, sweet, nutty brussels sprouts that combine those tender-crisp, whole-brussel bites with the ultra thin and crispy leaves, all coated with a lil’ mustard-maple drench and speckled with juicy bites of dried cranberry. Oh my gosh. WHY ARE THEY SO GOOD.

To be honest, I have very few “house favorites” in our house because I always change it up. Always trying new recipes, always moving on to the next thing. We hardly stay on any one recipe for more than just a few repeats because new! exciting! rah rah rah. But this recipe has been made WEEKLY for… um, the last five months? It has solidly earned its House Favorite status. We make these brussels sprouts all. the. time.

Dad loves them, toddler loves them, Mom loves them AND loves that everyone loves them. Also: guests love them, although usually if it’s more than just us, we’re going to need to double the recipe because, yes, in our house, we will for sure finish one pan between the three of us.

What You Need To Make These Brussels Sprouts

This is an SOS series recipe – as in, an excellent back pocket choice for when you just need to get something on the table quickly – so here’s our super short and sweet ingredient list:

  • brussels sprouts
  • walnuts
  • dried cranberries
  • maple syrup
  • Dijon mustard

And, of course, your standards: olive oil, salt, and pepper.

Ingredients for House Favorite Brussels Sprouts

These Sheet Pan Cuties Could Not Be Easier To Make

The brussels get roasted, cut side down, until they are nice and crispy.

The walnuts get added for the last minute for a little toasting.

The cranberries join the cool-down party.

And finally, the sauce gets added directly to the pan. And by sauce, I mean an eyeballed little squirt of Dijon mustard and a solid drizzle of maple syrup. Get a little more olive oil, salt, and pepper up in there and ohhhkay yes. That was easy. We are in business.

Roasted Brussels sprouts on a pan with a spatula

What To Serve with These Brussels In These SOS Times

The brussels in and of themselves aren’t a meal (although, with the cranberries and walnuts in there…maybe they are?), but here are some ideas for what to serve them with – SOS STYLE.

  • Good ol’ spaghetti
  • Chicken (for ultra ease, buy the chicken breasts that are pre-seasoned and just throw it in a skillet)
  • Easy pasta, such as this yummy vegan one
  • Baked salmon
  • Boxed mac and cheese for real I don’t know just an idea

The flavors of this recipe can go so many directions with whatever it is you’re eating. And I’m sure you can think of 100 or more fancier ideas to round out the table if you’re going for a more impressive-dinner-party situation, so don’t let me hold you back.

But for basic nights at home, when you want to really, truly, actually look forward to eating your vegetables, these basic, versatile, saucy, crispy sprouts are where it’s at.

I’m telling you – HOUSE FAVORITE.

Close-up of roasted Brussels sprouts on a pan with walnuts and cranberries.

House Favorite Brussels Sprouts: Frequently Asked Questions

I’m allergic to nuts. What can I substitute?

You could leave the nuts out completely or, if you can have seeds, you could add pumpkin seeds here. Once you add the pumpkin seeds, just keep a close eye on things so they don’t burn.

Can I add meat to these brussels sprouts?

Sure! Some diced pancetta would be great!

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House Favorite Brussels Sprouts



  • Author:
    Lindsay

  • Prep Time:
    5 minutes

  • Cook Time:
    20 minutes

  • Total Time:
    25 minutes

  • Yield:
    34 servings 1x

Description

These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal! 


Ingredients


Scale

  • 1 package raw brussels sprouts, halved
  • 2 tablespoons olive oil
  • a pinch of salt and pepper
  • a handful of walnuts
  • a handful of dried cranberries
  • 1 teaspoon Dijon mustard
  • 2 tablespoons maple syrup
  • extra olive oil, salt, and pepper as needed


Instructions


  1. Preheat the oven to 425 degrees. Place brussels sprouts cut-side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.
  2. Roast brussels sprouts for 15-20 minutes, until cut sides are very brown and some of the leaves are crispy. Add walnuts, mustard, and maple; return to oven for 5-10 minutes to get the walnuts toasted. (You can choose to either add the sauce now, or when the pan comes out of the oven in step 3. If you add it now, it gets kind of baked into the brussels, but if you add it when they’re done baking, it’ll be a little more saucy. I like it both ways. Your choice!)
  3. Remove from oven. Toss with cranberries directly on the baking sheet. Season and serve immediately. Yumo!

  • Category: Side Dish
  • Method: Roast
  • Cuisine: American

Keywords: brussels sprouts, walnuts, cranberries

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