This Maple Brussels Sprouts recipe is the simple side dish your dinner table is missing. These nutty and sweet roasted brussels sprouts with maple syrup are tossed with tart dried cranberries, crunchy hazelnuts, piquant shallots and salty pecorino cheese for a flavorful kid-friendly veggie dish. Best of all, you’ll need just 6 basic ingredients and 15 minutes of hands on preparation for these maple glazed sprouts!
Featured comment: I must say that these were absolutely delicious! Thanks for sharing.” – Carmin
Update: This post was originally published in November 2016. I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make! However, the actual written words below in this post remain the same.
Outrageously delicious and ridiculously easy, this maple brussels sprout recipe is just begging for a spot on your table. Best of all, this amazingly simple brussels sprouts side dish is both dressy enough for the holidays and easy enough for your weeknight dinners!
I kid you not, this dish is SO downright delicious it will turn even the biggest brussels sprouts hater into a convert FOR LIFE. ⬅️ Mark my words.
About these brussels sprouts with maple
In case you missed it, these maple glazed brussels sprouts should win a gee-dang Oscar for best supporting actor in a dinnertime role. They’re everything you could possibly want from a veggie side — salty, sweet, tart, crunchy, tender, and craveable.
Given the opportunity, I can almost guarantee you’ll want a whole plate of these maple sprouts and call it dinner. I know I have done just that, and it was a very happy meal indeed. I mean, how can you possibly go wrong serving maple-glazed roasted brussels sprouts with hazelnuts and cranberries? It’s the ideal fall and winter side.
Why you’ll love this brussels recipe
Aside from being unreasonably tasty, this brussel sprout recipe with maple syrup is also:
- Made With Only 8 Ingredients – It’s kinda shocking how so few ingredients can create such big flavors.
- Quick & Easy – You only need 15 minutes of prep to get them in the oven, then they’re pretty much hands-off until it’s time to scarf them down.
- Wholesome & Nutritious – We all know holiday feasts can get a little decadent. This warm maple sprout salad is a welcome diversion from all the carbs and butter.
- Meal-Prep Friendly – Get a jump on your holiday preparations by pre-roasting the sprouts a day ahead. When it’s time to serve, toss them in maple, pop them back in the oven for a quick spell, and they’ll come out perfectly caramelized.
Ingredients for maple brussels sprouts
These maple brussel sprouts require just a handful of ingredients to make. Here’s what you’ll need:
- Brussels Sprouts – Look for sprouts that are firm, bright green, mostly unblemished (though you can remove the outer layer or two if they look a little worse for wear), and heavy for their size.
- Olive Oil – Just your normal cooking oil will work perfectly here.
- Substitutions: Feel free to swap in any other heart-healthy oil like avocado or sunflower seed oil here.
- Cayenne Pepper – Just a pinch or two of cayenne adds a whisper of heat that is sultry and delicious. Feel free to omit it if you prefer.
- Substitution: You can also use crushed red pepper flakes if you like.
- Pure Maple Syrup – Mmmmm. Maple syrup. Is there anything quite so yummy in the fall? Methinks not.
- Substitution: While I don’t recommend ditching the maple glaze for brussels sprouts (it really does pair magically well with our crunchy cruciferous pals), you can also use an equal amount of honey or agave if needed.
- Shallot – Think of shallots as onions-lite. They’re not as sharp as onions, but do have a nice bit of allium complexity.
- Substitutions: You can also use red onions, yellow onions, or sweet onions. If you want to reduce some of the “bite,” soak the slices in cool water for about 10 minutes, then drain and dry thoroughly with a clean kitchen towel.
- Toasted Hazelnuts – Thinking about the flavor of toasted hazelnuts is enough to make my mouth water. Plus, the added crunch gives our maple syrup roasted brussel sprouts a welcome pop of texture.
- Substitutions: If you can’t find hazelnuts or don’t feel like roasting them, you can substitute pecans or walnuts in this brussels sprouts salad.
- Dried Cranberries – Sweet, tart, and perfectly seasonal. They’re the perfect foil to the nutty brassicas!
- Substitution: You can also use chopped dried cherries.
- Pecorino – A generous dusting of this salty, nutty cheese adds just the right amount of richness.
- Substitutions: Any hard, aged cheese like parmesan, romano, or asiago can be used instead.
- Sea Salt & Freshly Ground Pepper – Were you counting? Okay fine, you got me. These are ingredients 9 & 10, but they should already be in your kitchen, so I figured you’d give me a pass.
Recipe variations
While we love this recipe for brussel sprouts with maple glaze, there is always an opportunity to make changes based on your dietary needs and preferences. Here are a few of the variations I get asked about most frequently:
- Vegan – Feel free to omit the pecorino, or, better yet, swap in your favorite vegan hard cheese substitute.
- Meat Lover’s – Salty, umami-rich bacon and sweet maple syrup are a delicious complement to brussels. Try stirring crumbled, cooked bacon into the sprouts before serving.
- Nut-Free – If nuts are a no-no in your house, consider using toasted pepitas (pumpkin seeds) instead. You can also try using some crispy chickpeas if seeds are also an issue.
How to make maple brussel sprouts
Roasting brussels sprouts in the oven makes for an absolutely delicious side dish that is so easy to pull off. To be honest, I love them so much I’ve eaten roasted brussels sprouts as my dinner before. Here’s how it’s done:
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Preheat oven to 400 degrees Fahrenheit.
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Season brussels: In a large mixing bowl toss the brussels sprouts with oil. Then, season with cayenne, kosher salt and black pepper. Toss again to thoroughly coat the sprouts in spices. Transfer the brussel sprouts to a large baking sheet, arranging them in a single layer.
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Roast: Transfer the brussels sprouts to the oven and roast for 25 minutes, stirring halfway through roasting.
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Toss with maple: Remove the sprouts from the oven and place the sheet pan on a wire cooling rack. Drizzle the maple syrup evenly all over the sprouts. Then, stir to coat.
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Roast again: Transfer to the oven and continue to roast the sprouts for 5-10 minutes, or until tender and beautifully caramelized. Remove the maple sprouts from the oven. Season to taste with salt and pepper.
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Serve: Transfer maple glazed brussels sprouts to a serving bowl or platter. Scatter shallots, hazelnuts, cranberries, and pecorino cheese over the brussels. Serve immediately and enjoy!
Tips for how to roast crispy brussels sprouts in the oven
Obtaining a beautiful caramelized color on your crispy roasted brussels sprouts is super easy if you follow this handful of steps:
- Make sure to trim your brussels sprouts! To do so, use a paring knife and cut off the tip of the stem and discard it. Then simply remove and discard the any blemished outer leaves.
- You want all the brussels sprouts to be roughly the same size when roasting. You can keep the smaller ones whole, but be sure to half (or even quarter) the larger sprouts.
- While you can roast brussels sprouts whole, if you want a golden brown, caramelized surface, make sure you halve the brussels sprouts (or quarter them if they are large), and place them cut-side down on a baking sheet.
- Make sure you coat your brussels sprouts with oil! The recipe for these maple glaze brussels sprouts calls for oil as well as a couple seasonings to ensure flavorful, crispy sprouts.
- Make sure you roast your sprouts in the oven at a high temperature. My oven is brand new (#ILoveMyNewKitchen), so the recipe below calls for the oven to be preheated to 400 degrees F. However, if your oven runs cool, or is older, you may want to crank the temperature up to 425 degrees F or higher — I suggest grabbing an inexpensive oven thermometer to be sure.
- If you want to take things a step further and get brussels sprouts with outrageously gorgeous, charred edges, put your sheet pan in the oven as it preheats! Heating the sheet pan in advance will result in sprouts with a sizzling sear!
FAQs: brussel sprouts with maple syrup
Can you roast brussels sprouts with maple ahead of time?
You can partially make these sprouts ahead of time. If you are looking to serve these brussels sprouts during the holiday and want to save oven space, making these sprouts in advance is a great game plan!
To roast brussels sprouts in advance, simply follow the recipe as written below, but only roast the sprouts for the first 25 minutes. Immediately remove them from the oven (don’t drizzle them with maple syrup) and allow them to cool before storing them in the refrigerator overnight. When you are ready to serve, return the sprouts to the oven, toss them with maple syrup and continue to cook for 10 minutes, or until hot and sizzling.
Do I have to toast my hazelnuts?
No, but I highly recommend roasting them. Raw hazelnuts are pretty bland, but once roasted, hazelnuts taste amazing and have a crunchier texture. Roasting them is really easy, you just want to keep an eye on them so they don’t burn. I included full instructions for roasting hazelnuts in the notes section of the recipe below.
Serving maple roasted brussel sprouts
One of the reasons roasted brussels sprouts is one of my go-to sides dishes is because of their incredible versatility. They taste delicious with nearly everything – roasted chicken, pork, turkey, salmon, duck, tofu, short ribs. Seriously, I could go on and on!
Basically, if you name it, these roasted brussels sprouts with maple syrup will probably taste fabulous with it.
If you are looking to cook outside of the box, try adding roasted brussels sprouts to hash potatoes, an omelet or quiche! Or, even better, try adding roasted brussels sprouts to the top of a pizza!
Storing maple glazed brussel sprouts
- These caramelized brussels sprouts with maple glaze are best served hot from the oven. I have a feeling once they hit the table, you’ll have zero trouble polishing them off.
- If you happen to have leftovers, they’ll keep well in the fridge in an airtight container (this is important — like all cruciferous veggies, they can get a little farty smelling) for up to 5 days.
- To reheat, I suggest using your toaster oven, oven, or a skillet on the stovetop. While you technically can use the microwave, you’ll lose all the crispy edges if you do.
No sprout about it, these Maple Roasted Brussels Sprouts are easily one of my favorite cold-weather sides. Until we meet again, rest assured that every day I’m brusselin’ to create the most delectable dishes to grace your table and feed your loved ones! Thanks so much for stopping by, and to all you brave souls hosting the holiday meal, maple-leaf in you!
Cheyanne
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More brussel sprouts recipes!
- Asian Brussel Sprouts
- Brussels Sprouts Gratin
- Warm Brussels Sprout Salad
- Brussel Sprouts with Salmon
More simple roasted veggie recipes!
How to make Maple Roasted Brussels Sprouts recipe, plus video!👇
Brussels Sprouts with Maple
Equipment
- 1 Large Mixing Bowl (seasoning brussel sprouts)
- 1 Large Rimmed Baking Sheet (roasting brussels sprouts)
Ingredients
- 2 Pounds Brussels Sprouts – trimmed and cut in half if large in size
- 2 TBS Olive Oil
- scant ¼ tsp Cayenne Pepper
- ¾ tsp Sea Salt
- ¼ tsp Freshly Ground Pepper
- 3 TBS Pure Maple Syrup
- 1 small Shallot – peeled and finely diced
- ½ Cup Toasted Hazelnuts - chopped (sub: pecans or walnuts) (SEE NOTES)
- ½ Cup Dried Cranberries
- to taste Pecorino or Parmesan – grated
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil or parchment paper for easy clean up.
- Season brussel sprouts: Add the brussels sprouts to a large bowl and drizzle with oil. Toss to coat each brussel sprout with oil. Then, add the cayenne, salt and pepper. Toss again to thoroughly coat the sprouts with spices. Transfer to prepared baking sheet, arranging the sprout into a single, even layer. Make sure you do not over-crowd the pan to prevent steaming (versus roasting).
- Roast in the oven: Place the brussels sprouts in the oven and roast for 25 minutes, stirring halfway through.
- Add maple syrup: Remove the brussels sprouts from oven. Drizzle the maple syrup all over the sprouts. Then, stir to coat.
- Roast again: Return the maple glazed brussels sprouts to the oven and continue to roast the sprouts for 5-10 minutes, or until they are tender and the desired level of caramelization is achieved. Remove from oven and season to taste with salt and pepper.
- Add the good stuff: Transfer the maple roasted brussels to a large bowl and add the shallots, hazelnuts, cranberries and grated cheese. Toss to combine.
- Serve: Transfer the maple brussel sprouts to a serving bowl and serve. Enjoy!
Video
Notes
- Make sure you trim your brussels sprouts! To do so, use a paring knife and cut off the tip of the stem and discard it. Then simply remove and discard the any blemished outer leaves.
- You want all the brussels sprouts to be roughly the same size when roasting. You can keep the smaller ones whole, but be sure to half (or even quarter) the larger sprouts.
- Roast according to your oven! The oven temperature is dependent on your oven. If you notice your recipes tend to take longer to roast than typically stated, I recommend cranking your oven temperature up to 425-degrees Fahrenheit or using convection.
- Charred sprouts! If you want to take things a step further, and get brussels sprouts with charred edges, put your sheet pan in the oven as it preheats! Heating the sheet pan in advance will result in truly crispy sprouts!
- I highly recommend toasting the nuts before using! Raw nuts taste bland and the texture is sub-par. Roasting gives them flavor AND crunchy texture. Instructions for toasting hazelnuts are as follows:
- Roast nuts in a single layer on a sheet pan in the oven at 350 degrees F for 15 minutes, stirring every 5 minutes or so.
- Drape a large tea towel inside a bowl and transfer roasted nuts to the towel.
- Wrap the nuts up in the towel to form a bundle. Twist the top to keep the bundle closed and set aside to let the nuts steam for 1-2 minute.
- Rub the nuts in the towel to remove loose skin. Don’t worry if all the skin doesn’t completely come off.
- Discard skin, allow nuts to cool completely and use in your favorite dishes!
Nutrition
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My husband was tagging along while I was shopping for the ingredients, and he suggested using pine nuts in place of the non-existent hazelnuts on the store shelf. I would absolutely suggest them as an alternative!! Otherwise, I must say that these were absolutely delicious! Thanks for sharing.
Hi Carmin,
I’m sorry you couldn’t find hazelnuts! However, I absolutely adore pine nuts so I’m thrilled you used them as a substitution, and loved these brussels sprouts! Thank you so much for stopping by and letting me know how everything went over! Cheers! 🙂
Loved reading your post written pre home decision! SO exciting and way to go on your new videos! What fun! I love that it’s BS season and this recipe is just scrumptious!
So I know I commented on this before – but I couldn’t resist from commenting again – true – these Brussels Sprouts are fantastic all around – but felt so good reading the bit about your surprise and how y’all moved into y’alls forever home! Ahhh… so happy for you and boy! XOXO
Hello, Cheyanne.
Roasted brussels sprouts are to die for. I am planning on making one this week and hopefully, it’s gonna happen. Haha. Continue posting delicious recipes. I will surely stay tune for more.
Thanks for updating this post, Cheyanne. It’s a good reminder that I need to make them! I loooooove roasted brussels sprouts.. but with maple, cranberries, and hazelnuts in salad form? Dead. Gotta have it ASAP. Oh, and building a house sounds so exciting – that’s what we want to do for our next house!
Thanks for updating this post, Chey! Well, I’m not into video recipes (But I’m still jealous of talanted people who make them), but I’m VERY into Brussels sprouts. I do like to incorporate some subtle sweet notes like honey, maple, or cranberries so I’m truly excited to see this recipe once again. There’s my huge spoon?
GIRL – you make sprouts look goooood! Haha I’ve never had roasted sprouts in a salad, but you’ve got my mind spinning! Would be so good!!! Any veggie roasted is delicious. Perfect Thanksgiving recipe!
Yum! This is the way to add a whole lot of tasty to my holiday dinner table!! What a perfect blend of flavor and texture, and I’m loving the maple syrup. I’ve never had it with Brussels Sprouts before. Love it, Chey!
Girl! How did you know Brussels are my favorite? And just how much I love maple? Oh and cranberries. . .forget about it. They’re only my favorite thing right now! I’m thinking this will have to make an appearance at Thanksgiving, if not way waaaay sooner :). Have a great week, Chey!
I totally remember these yummy sprouts Chey! Love this recipe AND the new video!
I could eat the entire pan of these sprouts! I love the seasonings that you added and maple syrup is a must! I happen to love them with hazelnuts too. 🙂 . Great job on your video!
I’ve ALWAYS loved brussels sprouts and hubby especially loves them! They are so good roasted and I bet they taste even better with the addition of maple syrup and hazelnuts. Thanksgiving is over here, but this would be so good as a side during Christmas! Love your video, girlie! XO
I am a huge fan of this recipe!! And your video is fabulous! Such a pretty offering, my friend! Pinned! XO
I have to be totally honest…I’ve never been a huge fan of brussels sprouts! I know! It’s time to make a change! This recipes looks delicious!
We including me and my family love this combination because we are the vegetarian, and this is a palatable version just with some of vegetables and fruits. Looks wonderful! I can imagine how good the maple roasted brussels sprouts cranberries hazelnut of you taste! Thanks for sharing and hope you have a wonderful holiday!
Argh! The suspense! You better let us know the big news soon Chey! in the meantime you’re lucky you’re distracting me with this fab recipe for brussels sprouts. The combo of maple syrup, nuts and cranberries is so good!!
I can’t wait to hear all about this adventure you speak of – good luck and fingers crossed! These brussels sprouts look incredible, Cheyanne! I’m a huuuuuuuge lover of brussels sprouts and I finally have some from my garden.. just waiting to be picked and roasted. The addition of hazelnuts and cranberries is genius and I need to do this ASAP. Pinned!
Brussels sprouts and hazelnuts ~ why didn’t I think of this brilliant combination??
I can’t wait to hear your exciting news! It sounds like an awesome adventure anyway! And I’m pretty sure that all the maple, cranberry and hazelnut love on these could make me a brussel sprouts believer — what a gorgeous side for the holidays!
These brussels sprouts look amazing! The tartness of the cranberries and the super crunch of hazelnuts is exactly what b.s. need! Pinned! Cant wait to hear the news, here’s to hoping it all works out as you wish! Take care.
Oh my gosh… you are such a tease 😛 Ahh… I can’t wait to hear what the big news is!!! I suppose all is forgiven with this amazing dish 😉 I love brussels sprouts, so I’m always looking for new ways to prepare them and boy-oh-boy does this look incredible! And so perfect for the holiday season.
Brussel sprouts with hazelnuts sounds like a dream team!
I really appreciate that you give sprouts the love they deserve. They’re soooo good if people just give them a shot. And combined with cranberries and hazelnuts makes them something I could pretty much eat a plate of!
Monday Funday, that’s what I like to say! lol! I just realized today that I haven’t recv’d your new post emails the last 3 times. What’s up wit dat? That’s some BS, but not the yummy BS like this dish. I’ve got a ton of b.sprouts in my weekly veggie CSAs so making this recipe soon. Will probably make it for Thanksgiving too but will have to put the hazelnuts on the side because of certain family members. More hazelnuts for me! Wooohooo!
good luck with your new adventure, hope it works out! 🙂 Roasting veggies is the best, I love the addition of cranberries and hazelnuts here, so good!
You’r editing all the flavor notes with this one, wow! Love the Brussels myself and with tartness, sweetness and salty I’m all over the roasted veg here. Perfect holiday side dish, thanks Chey. Can’t wait to read about the good news and best of luck. 🙂
Dying to know how you’ll be crossing your t’s and dotting your i’s Miss Chey. Since your m-i-l is a decorator extraordinaire – I’m going to GUESS that you are doing a huge kitchen remodel. OK. There I said it. It’s out in the open. Just like my grandmother who always guessed her present (out loud) at Christmas BEFORE she opened it. But with her, she always guessed RIGHT. I am not so lucky in the guessing department. So can’t wait to hear what all the excitement is about. Happy for you whatever it is. Speaking of exciting, loving this dish. Shashi also has an amazing brussels dish on her site today. I must try them both. I have some brussels in the fridge as we speak! And this New England girl is loving the maple! Have a wonderful week Cheyanne! XOXO
This combination sounds amazing and looks so delicious 🙂 Perfect for this holiday season. Pinned 🙂
Wow! I simply adore BS! And Cheyanne, this is one spectacular way to showcase them! I’m so so loving those cranberries and hazelnuts in there! Gosh – I’ve eaten BS (the veggie and the other kind…) so many ways, but this is a first for me!
Good luck with what you have brewing…fingers crossed it all works well for y’all – and I cannot wait to hear what it is – soooon!!! Till then – happy happy Tuesday!
I’m personally not a huge fan of Mondays – unless it’s a holiday! I’m so excited for you guys and your exciting plans and can’t wait to watch it all unfold! These BS would make the perfect addition to my holiday table!
Well now you’ve got me all curious! These brussels look ah-mazing…and with the maple & cranberries…YUM!!!
I’m a huge fan of roasted Brussel Sprouts Cheyanne, but I’ve never had added cranberries into the mix. These bad boys are tossed with our maple syrup? What are you doing to me? I need this now. What a great side dish for Thanksgiving. I can’t wait to hear about this new journey! I’m on the edge of my seat.
These look fantastic! I love that you added hazelnuts too for some extra crunch! I’ll be crossing my fingers for you that everything you are planning and hoping for happens with great success! <3
Lolol. I ALWAYS think about that time you said that “happy” SO does not belong in front of “Monday.” So every Monday, when I come here to comment, I’m like “don’t say Happy Monday. Don’t say Happy Monday.” Lolol. But FOR real, it is way more appropriate now that the holidays are right around the corner. Plus, how could this Monday not be happy if I’m here hanging with mah bestie? 🙂 🙂 Plus plus (yep, double plus), how could Monday not be magnificent wiith this amazing brussels sprouts recipe? I love the mix of cranberries and hazelnuts. It’s so perfectly fall, so perfectly Christmas. Now I just can’t wait for the holidays! 🙂 Happy (for realsies this time) Monday, my dear Chey. Mwah! xoxo Pinned, of course. 🙂
Man, you sure know how to cue the suspense! I’m on the edge of my seat over here girl! I LOVE all of these flavors together, Chey 🙂 This dish is so perfect for the holidays and these pretty pictures are making me REALLY hungry right now…
So now I’m dying to know what you guys are embarking on…GAH! I’ll sit on pins and needles until you let the cat out of the bag. 🙂 These brussels sprouts look every kind of fantastic — I love all these flavors and a big YES to those hazelnuts! What a beautiful side dish!
These look wonderful!!! I need more hazelnuts in my life. I can’t wait to hear what your news is!
The suspense Cheyenne, the suspense!! haha I’m over here running through all our conversations in my head to see if I know what this is!! lol I don’t do well with waiting 🙂
ANYWAY. I loveeeeeee brussels sprouts and these sound utterly fantastic! I’ll take a huge bowl and will eat it all myself thank you very much!
Now know about your surprise! Such a tease! Well in the meantime I can gawk at all your gorgeous pictures of these brussels sprouts. I’ve never had them before, but this recipe may be the perfect first go at them!
I don’t think there’s such a thing like happy Monday, Chey. I just don’t trust people who are happy on Monday (and indeed, I haven’t seen many of these weirdos). But I’m happy when I see Brussels sprouts recipes. Indeed, I made Brussels sprouts with cranberries and shallots minus hazelnuts minus cheese minus maple syrup plus another lovely ingredient yesterday. Right now I’m having it for my lunch…and you know what? Monday isn’t that bad today!:) Happy Monday (almost Friday):)
I’m so glad holidays are closer, because I need a break 🙂 Love brussels sprouts, but haven’t had them very often this fall! Pinning to try these!
You have definitely taken Brussels Sprouts to the next level..Loving the addition of hazelnuts.This would be so perfect for a Thanksgiving side. And Yes to Happy Monday 🙂
I love Brussel Sprouts, Cheyanne – and these look great. Roasting is definitely the way to go. Love the hazelnuts and cranberries – perfect for Thanksgiving. And I’m looking forward to your news – keeping my fingers crossed for you – big life steps are always so stressful but rewarding!
So making the as our veggie for Thanksgiving, Cheyanne – it has all of the flavors we love!! Can’t wait to hear about this new adventure of yours!
Can’t wait to hear the news Chey! These Brussels sprouts are da bomb! One of my favorite dishes and your recipe sounds totally packed with flavor! I can’t wait to try!! Have a wonderful week! XO
Love what you did with these brussel sprouts♥ Yummy♥ Can’t wait to hear the news ♥
Can’t wait for the news!! These Brussels sprouts are the best! Loving the addition of hazelnuts! A winning combination, for sure! Good luck and fingers crossed!! Cheers! xo
An absolutely perfect side dish for the holiday or just about any day 🙂 Love the combination of the nuts and cranberries with the roasted Brussels sprouts. Excited for your news!
You’ve certainly taken brussels sprouts to a new level, Chey!! What a combo, girlie! Love the maple and hazelnut addition and the whole sweet/savoury/crunchiness goin’ on!! I could make a meal out of this along, but I KNOW it would be absolutely perfect for the holidays and would probably be the first side to disappear 😉 Pinned, of course! I can’t wait to hear your news!!!! You’re leaving me in suspense here!! Have a wonderful week! xo
I love roasting Brussels sprouts – and plan to this week!! I usually add pecans, but hazelnuts sound like a perfect sub! Excited to hear your news soon 😉
Can’t wait to hear what your fun adventure is and hope it works out! I’m getting excited that the holidays are getting closer and closer. Especially when yummy food, like these brussels sprouts, are involved. I was never a big brussels sprouts fan growing up, but as I’ve gotten older, I’ve started to like them. A LOT! I’ve got to try this maple version, especially with the cranberries and hazelnuts in here. Sounds so good! Pinned of course! Hope your week is off to a grrreeeeeat (my Tony the Tiger voice) start! 🙂
I am putting brussels sprouts on my Thanksgiving menu this year! That is huge, because I’m not a huge fan of them…. can you believe it? I need to change my ways! They are so pretty. I’m giving them a go and your recipe will be my go-to recipe!
Monday isn’t usually a particularly happy thing but I still say that too. Maybe I’m trying to trick myself into feeling good about it 😉 We had a pretty fabulous weekend, too, but in a low-key, just hanging around sort of way. Can’t wait to hear what your big fun news is!!
I love, love, love roasted Brussels sprouts! Love all the delicious flavors you added here to really punch them up — maple + cranberries + nuts + Pecorino? YES! Love it girlfriend! Pinned! Have a wonderful week!
Roasted brussels sprouts are always a favourite. This looks so inviting and cranberries and hazelnuts, Cheyanne.
Yeah, welcome at the “we love roasted brussels sprouts” club! I swear to god, this is looking sooooo good. Next time I roast some bs I will have to try your recipe!
Oh, and my weekend was pretty great too: we did a lot of shopping and I, of course, cooked a lot 😉 And then we enjoyed some quiet time on the couch with our kitty. Perfect weekend! I can’t wait to hear what your super secret adventure is….