Home favorite roasted Brussels sprouts recipe

These house-favorite Brussels sprouts make the best side dishes and are studded with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal!

Let’s talk about these roasted, sweet, nutty Brussels sprouts that combine those tender, crunchy, whole brussel bites with the ultra-thin and crunchy leaves, all topped with a bit of mustard maple infused and speckled with juicy bites of dried cranberry. Oh my God. WHY ARE THEY SO GOOD.

To be honest, I have very few “house favorites” around the house because I switch it up all the time. Always trying new recipes, always moving on to the next. We hardly stick to a recipe for more than a few repetitions, because new! exciting! ra ra ra. But this recipe was made WEEKLY for… er, the past five months? It has firmly earned the status of a house favorite. We all make these Brussels sprouts. the. time.

Daddy loves them, toddler loves them, mommy loves them AND loves that everyone loves them. Also: Guests love it, although if it’s more than just us, we’ll have to double the recipe because yes, in our house, we’ll definitely eat a pot of three.

In this post: Everything you need for these Brussels sprouts

Ingredients These Roasted Brussels Sprouts

This is an SOS series recipe – as in, a great choice for your back pocket if 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.

Prefer to watch instead of read?

Ingredients for House Favorite Brussels Sprouts

How do you make Brussels sprouts that taste really good?

Here we go!

  1. Prepare your Brussels sprouts. Cut off the base of the Brussels sprouts, remove the outer leaves and cut in half vertically. Put on some music or a good show and go to town.
  2. Then, the brussels are tossed in olive oil and roasted in the ovencut-side down, until nicely crispy.
  3. The walnuts are added for the last minute for a little toast.
  4. The cranberries join in the cool-down party.
  5. And finally, the sauce is added directly to the pan. And by sauce, I mean a little splash of Dijon mustard and a generous drizzle of maple syrup (if you like it spicy, maybe a little balsamic vinegar too?). Get in some more olive oil, salt and pepper, maybe some red pepper flakes if you like it spicy, and ohhh yes.

That was easy. We’re in business.

Roasted Brussels sprouts on a pan with a spatula

What to serve with Brussels sprouts

The brussels aren’t a meal on their own (albeit, with the cranberries and walnuts in them…maybe?), but here are some ideas for serving them with – SOS STYLE.

The flavors of this recipe can go so many ways with whatever you eat. And I’m sure you can come up with 100 or more prettier ideas to round out the table if you’re going for a more impressive dinner party situation, so don’t let me stop you.

But for basic nights at home when you’re really, really, really looking forward to eating your veggies, these easy, versatile, tangy, crunchy 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.

Home favorite Brussels sprouts: frequently asked questions

I am allergic to nuts. What can I replace?

You can omit the nuts altogether or, if you can have seeds, add pumpkin seeds here. Once you’ve added the pumpkin seeds, keep a close eye on things so they don’t burn.

How can I prepare Brussels sprouts in advance?

Brussels sprouts really do taste best fresh and crispy out of the oven, so if you want to prep ahead of time I recommend just cutting the Brussels sprouts so they’re ready to be roasted, then whisk together the mustard and maple syrup so you’re done. are to go too!

Can I add meat to these Brussels sprouts?

Secure! Some diced pancetta or bacon would be great! You can also make some salmon with it.

Are there any herbs I can add to this?

Absolute! Thyme and/or rosemary would be a nice addition to this.

Can I add cheese to this?

That sounds delicious! Yes. Crumbled goat cheese or feta cheese would be delicious.


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These house-favorite Brussels sprouts make the best side dishes and are studded with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal!

  1. Preheat the oven to 425 degrees. Place the Brussels sprouts cut side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.

  2. Roast the Brussels sprouts for 15-20 minutes, until the cut edges are very brown and some leaves are crispy. Add walnuts, mustard, and maple; return to the oven for 5-10 minutes to toast the walnuts. (You can choose to add the sauce now, or when the pan comes out of the oven in step 3. If you add it now it will be baked a bit in Brussels, but if you add it when they are done baking , it will be a bit spicier. I like both sides. Your choice!)

  3. Remove from the oven. Toss with cranberries directly on the baking sheet. Season and serve immediately. yum!

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Category: Side dish
  • Method: roast
  • Kitchen: American

keywords: Brussels sprouts, walnuts, cranberries

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