Make Brussels sprouts taste so good with this 5-ingredient festive side dish. Crispy, sticky, sweet, and totally irresistible. I used to avoid Brussels sprouts completely — they always reminded me of soggy holiday dinners. But once I tried roasting them, everything changed. Now, I made this recipe every year when sprouts are in season. The oven transforms them into something golden, crispy, and full of flavour
This version takes things up a notch: sticky maple syrup, toasted pecans for crunch, and chopped dried cranberries for that pop of sweetness. You only need 5 ingredients, and it’s ready in under 20 minutes.
It’s one of my favourite gut-friendly sides during the holiday season, but honestly, I’d eat it any time of year. And if you’ve got leftover cooked sprouts? Skip straight to step 3 and give them new life. Trust me — even sprout sceptics will love this.
Why Brussels Sprouts Are Worth Loving
Brussels sprouts are part of the cruciferous veg family (like broccoli and kale), which means they’re packed with fibre and antioxidants. They’re a natural source of vitamin C, folate, and even plant-based omega-3s — all great for digestion, skin, and immune health.
Roasting them brings out their sweetness and gives them crispy edges, which makes them so much more enjoyable than when they’re boiled. And the best part? They’re incredibly versatile.
Ways To Enjoy
- Toss them with pasta or grains for a quick lunch
- Shave them raw into a salad with lemon and olive oil
- Add them to your roast dinner plate
- Stir them into a frittata or omelette
- Serve cold with tahini dressing and seeds for a nourishing bowl
The Perfect Festive Side
This dish was made for the Christmas table — it’s simple, colourful, and feels special without needing much effort. The sweet maple glaze and crunchy pecans bring that festive warmth, while the cranberries add a pop of red that looks beautiful alongside your main roast. Plus, Brussels sprouts are in peak season during winter in the UK, so they’re fresh, affordable, and full of flavour. It’s a crowd-pleasing way to serve a traditional veg in a not-so-traditional (and way more delicious) way.
Tips
- Use high heat: Roasting at 220°C helps them crisp up beautifully.
- Start with leftovers: Already-cooked sprouts? Jump straight to step 3.
- Chop cranberries: This helps them distribute evenly through the dish.
- Spread evenly: Use a large tray to avoid steaming — give the sprouts space.
- Serve warm or cold: They’re delicious both ways, even straight from the fridge!
Swaps
Brussels sprouts: Use halved baby cabbage or shredded green cabbage, but reduce the roasting time.
Pecans: Walnuts or almonds work well too, though pecans give the best sweet crunch.
Maple syrup: Honey or agave are great options — just watch the bake time as honey browns quicker.
Dried cranberries: Chopped dried apricots or raisins will work if that’s what you have.
Storage
Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or air fryer for best texture.
Freezer: Not recommended — texture becomes too soft once defrosted.
More Festive Recipes
- Healthier Festive Cheese Ball with Cranberries and Pecans
- Savoury Stuffed Dates
- Sweet & Spicy Rosemary Nuts
- Healthier Mince Pies
Caramelised Roasted Sprouts
Ingredients
- ~500g Brussel sprouts
- 60 g pecans
- 2 tbsp oil
- 2 tbsp maple syrup
- salt
- 40 g dried cranberries, chopped
Instructions
- Clean the Brussels sprouts from any damaged leaves and slice in half.
- In a baking tin add the brussel sprouts, oil and salt.
- Bake at 220C for 10 mins.
- Remove from the oven and add maple syrup and pecans. Mix. Bake for further 5 mins.
- Remove from the oven and add the cranberries.