Florencia Baldini Last Updated on December 17, 2025This maple roasted Brussels sprouts recipe is a Christmas essential in my kitchen, and it truly never fails. It’s one of those Brussels sprouts dishes you actually look forward to eating — golden roasted sprouts with crispy edges, caramelised pecans for the perfect crunch, and sweet cranberries that bring colour and balance.
It’s festive, flavour-packed, and easily one of the best roasted Brussels sprouts recipes you can make for Christmas dinner or any winter gathering. And the best part? It’s incredibly quick and easy.
What I love most is how much flavour you get from such simple ingredients. Roasting the sprouts at a high heat brings out their natural sweetness, and adding the mustard powder and garlic halfway through makes the seasoning cling to every little crack and crevice. The maple syrup helps everything caramelise, giving you those sticky, irresistible bits everyone fights over.
It’s colourful, quick, and the ideal Christmas side dish — but honestly, it’s so good you’ll want to make it all winter long. Whether you’re hosting a big holiday dinner or adding something special to a Sunday roast, this roasted Brussels sprouts recipe is always a crowd-pleaser.
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.
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Tips & Hacks
- Don’t overcrowd the tray: Give them space so the edges turn golden and crunchy.
- Use high heat: Roasting at 220°C gives you crispy edges and soft centres.
- Add flavours halfway: The mustard powder and garlic stay fragrant and don’t burn.
- Toast the pecans in the pan: They caramelise naturally with the maple and become extra crunchy.
- Don’t skip the cranberries: They add sweetness, colour, and balance to the dish.
Swaps
Maple syrup: Honey can be used, but maple gives the best festive flavour.
Pecans: Walnuts or almonds are a great alternative.
Cranberries: Swap for raisins, dried cherries, or chopped dried apricots.
Storage
Fridge: Store for up to 3 days in an airtight container. Reheat in the oven or air fryer to bring back crispiness.
Freezer: Not recommended — the sprouts become soft and lose their texture.
More Healthy Sides
Maple Roasted Brussels Sprouts with Cranberries and Pecans
Video
Ingredients
- 750 g brusselsprouts
- 100 g pecans
- 40 ml maple syrup
- 50 g dried cranberries
- 30 ml extra virgin oil
- ¼ tsp mustard powder
- ½ tsp garlic
- salt, pepper
Instructions
- Start by preheating your oven to 220°C.
- Trim the ends of the Brussels sprouts, remove any damaged outer leaves, and cut them in half so they roast evenly. If you have very large sprouts, cut them into quarters.
- Place the prepared sprouts on a large baking tray and drizzle them with the olive oil and season with salt and pepper. Toss everything together so each sprout is lightly coated. Spread them out in a single layer.
- Roast the sprouts for 20 minutes. Half way through remove from the oven and sprinkle over the mustard powder and garlic powder. Mix and return to the oven.
- Add the pecans and pour the maple syrup over the tray, then mix again so the nuts get coated.
- Return the tray to the oven and roast for another 10-15 minutes until the sprouts are golden and caramelised and the pecans are lightly toasted.
- Remove the tray from the oven and stir through the cranberries while everything is still warm.
- Serve straight away while the edges are crisp and glossy.
