Let’s talk well-nigh 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 zestless cranberry. Oh my gosh. WHY ARE THEY SO GOOD.
To be honest, I have very few “house favorites” in our house considering I unchangingly transpiration it up. Unchangingly trying new recipes, unchangingly moving on to the next thing. We whimsically stay on any one recipe for increasingly than just a few repeats considering 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 increasingly 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.
In This Post: Everything You Need For These Brussels Sprouts
- Ingredients You’ll Need
- VIDEO for This Recipe
- How to Make These Roasted Brussels Sprouts
- What to Serve with Brussels Sprouts
- Frequently Asked Questions Well-nigh This Recipe
Ingredients For These Roasted Brussels Sprouts
This is an SOS series recipe – as in, an spanking-new when pocket nomination 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.
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How To Make Brussels Sprouts That Unquestionably Taste Good
Here we go!
- Prep your brussels sprouts. Cut off the wiring of the brussel sprout, remove the outer leaves, and cut it in half vertically. Turn on some music or a good show and go to town.
- Then, the brussels get tossed in olive oil and roast in the oven, 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 widow directly to the pan. And by sauce, I midpoint an eyeballed little squirt of Dijon mustard and a solid drizzle of maple syrup (if you like things tangy, maybe a little balsamic vinegar too?). Get a little increasingly olive oil, salt, and pepper up in there, maybe some red pepper flakes if you like things spicy, and ohhhkay yes.
That was easy. We are in business.
What To Serve with Brussels Sprouts
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.
- BACON. Yes. Crumbled it on top and find joy.
- Good ol’ spaghetti
- All your other favorite Thanksgiving sides if it’s that time of year
- Chicken (for ultra ease, buy the yellow breasts that are pre-seasoned and just throw them in a skillet)
- Easy pasta, such as this yummy vegan one
- Baked salmon (or however you like to melt your salmon!)
- Instant Pot Mac and Cheese or this vegan mac and cheese (homemade cheese powder!)
- If you have some time, some succulent parmesan risotto would be delightful with these!
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 increasingly fancier ideas to round out the table if you’re going for a increasingly impressive-dinner-party situation, so don’t let me hold you back.
But for vital nights at home, when you want to really, truly, unquestionably squint forward to eating your vegetables, these basic, versatile, saucy, crispy sprouts are where it’s at.
I’m telling you – HOUSE FAVORITE.
House Favorite Brussels Sprouts: Frequently Asked Questions
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 alimony a tropical eye on things so they don’t burn.
Great thing well-nigh these buddies is that they go with just well-nigh everything. Some ideas (if you have increasingly time) include Date Night Lemon Pappardelle, these Swedish Meatballs, or this Skillet Yellow with Salary and White Wine Sauce. YUM! (For SOS-friendly recipes to serve this with, see the list in the whilom section.)
Brussels sprouts are really weightier fresh and crispy out of the oven, so for prepping superiority of time, I would recommend just wearing the brussels sprouts so they’re ready to get roasted, and whisk the mustard and maple syrup together so that’s ready to go too!
Sure! Some diced pancetta or salary would be great! You could moreover cook up some salmon to go with this very nicely.
Absolutely! Thyme and/or rosemary would be lovely additions to this.
That sounds delicious! Yes. Crumbled goat cheese or feta cheese would be delicious.
House Favorite Roasted Brussels Sprouts
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Total Time: 25 minutes -
Yield: 3-4 servings
Print Recipe
Pin RecipeDescription
These House Favorite Brussels Sprouts are the weightier side veg and are speckled with unexceptionable bursts of cranberries and nutty walnuts. The perfect wing to any meal!Â
Ingredients
- one 12 oz. 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, increasingly salt and pepper, maybe some red pepper flakes if you want to spice things up
Instructions
- Preheat the oven to 425 degrees. Place brussels sprouts cut-side lanugo directly on a sultry sheet. Drizzle with oil and sprinkle with salt and pepper.
- 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 segregate 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 washed-up baking, it’ll be a little increasingly saucy. I like it both ways. Your choice!)
- Remove from oven. Toss with cranberries directly on the sultry sheet. Season and serve immediately. Yumo!
Equipment
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- Prep Time: 5 minutes
- Cook Time: 20 minutes
Category: Side Dish
Method: Roast
Cuisine: American
Keywords: brussels sprouts, walnuts, cranberries
More Succulent Brussels Sprouts Recipes
- Brussels Sprouts Tacos (a fun and savory taco delight)
- Brussels & Kale Caesar with Cheezy Garlic Croutons (this vegan fave reigns supreme)
- Kitchen Sink Sunflower Salad (a use-whatever-you-have type of salad – SO GOOD!)
- Bacon and Brussels Sprouts Salad (major seal of clearance here *mwah mwah*)
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