Thanksgiving Brussels Sprouts
Bring a delightful balance of sweet and savory to your holiday table with Thanksgiving Brussels Sprouts—a show-stopping side dish guaranteed to impress! Perfectly roasted Brussels sprouts are caramelized to golden perfection, then elevated with a luscious glaze of maple syrup and balsamic, creating irresistible layers of flavor. This recipe features crunchy toasted pecans, tangy dried cranberries, and a hint of garlic for a gourmet touch, making it the ultimate crowd-pleaser. Ready in just 40 minutes, it seamlessly blends festive seasonal ingredients and easy preparation, ensuring your Thanksgiving feast feels both elevated and effortless. Serve warm and watch as this vibrant dish becomes everyone’s favorite! Keywords: Thanksgiving Brussels sprouts recipe, roasted Brussels sprouts, holiday side dish, maple balsamic glaze.
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Recipe Information
Ingredients
- 2 pounds Brussels sprouts
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Maple syrup
- 1.5 tablespoons Balsamic glaze
- 0.5 cups Pecans
- 0.5 cups Dried cranberries
- 2 cloves Garlic (minced)
Instructions
Preheat your oven to 425°F (220°C).
Trim the Brussels sprouts by cutting off the stem ends and removing any yellow or damaged outer leaves. Cut larger sprouts in half lengthwise to ensure even roasting.
Place the Brussels sprouts on a large baking sheet. Drizzle olive oil over them, then sprinkle with salt and black pepper. Toss to coat evenly.
Spread the Brussels sprouts into a single layer on the baking sheet, with the cut side facing down for optimal caramelization.
Roast the Brussels sprouts in the preheated oven for 20-25 minutes, stirring halfway, until they are tender and golden brown on the edges.
In a small bowl, mix together the maple syrup and balsamic glaze. Remove the sprouts from the oven and drizzle the mixture evenly over them.
Add the minced garlic, pecans, and dried cranberries to the baking sheet. Toss everything together gently to combine.
Return the baking sheet to the oven and roast for an additional 3-5 minutes, to lightly toast the pecans and heat the cranberries.
Remove the Brussels sprouts from the oven and transfer to a serving dish. Adjust seasoning with additional salt and pepper if needed.
Serve warm and enjoy the perfect Thanksgiving side dish!
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 18.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
