Brussels sprouts roasted with pure maple syrup and tossed with cranberries, hazelnuts, shallots and pecornio. This amazingly simple side dish is perfect for both Thanksgiving and easy weeknight dinners!
Salad, Side Dish
brussels sprouts, cheese, cranberries, hazelnuts, maple, pecorino, roasted
Calories: 227 kcal
– trimmed and cut in half if large
Freshly Ground Pepper
Pure Maple Syrup
– finely diced
– shredded, to taste
Preheat oven to 400 degrees F*. Line a rimmed baking sheet with aluminum foil for easy clean up.
In a large bowl toss brussels sprouts with oil. Season with cayenne, salt and pepper. Toss again to thoroughly coat. Transfer to prepared baking sheet in a single layer.
Roast brussels sprouts in the oven for 25 minutes, stirring halfway through. Remove sprouts from oven and drizzle with maple syrup and stir to coat. Continue to roast the sprouts for 5-10 minutes, or until tender and desired level of caramelization is achieved. Remove from oven and season to taste with salt and pepper.
Transfer sprouts to a serving bowl and toss with shallots, hazelnuts and cranberries. Top with a generous sprinkling of pecorino. Serve and enjoy!
- 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.
- The oven temperature is dependent on your oven. My oven is brand new, so while the recipe calls for the oven to be preheated to 400 degrees F, if your oven runs cool, or is older, you may want to crank the temperature up to 425 degrees F.
- 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!
- You can substitute pecans or walnuts for hazelnuts.
- I highly recommend toasting the hazelnuts if you are using them! Instructions on how to do so are below.
*To toast hazelnuts: 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 nuts to towel. Wrap up towel to form a bundle and let nuts steam for 1 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!
Maple Roasted Brussels Sprouts with Cranberries & Hazelnuts
Amount Per Serving
Calories from Fat 99
% Daily Value*
Saturated Fat 1g6%
Vitamin A 1155IU23%
Vitamin C 129.1mg156%
* Percent Daily Values are based on a 2000 calorie diet.