Name: Brussels Sprouts with Cranberries and Walnuts
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 450 g Brussels sprouts (stem cut off and halved, or quartered if large); 1 tbsp olive oil; 1 tsp maple syrup; 1 tsp Dijon mustard; 0.25 tsp black pepper (ground); 0.25 tsp salt (or to taste); 150 g cranberries (fresh or frozen); 75 g walnuts (large pieces or halves); 30 g orange juice

Brussels Sprouts with Cranberries and Walnuts

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method

Ingredients

450 g Brussels sprouts stem cut off and halved, or quartered if large
1 tbsp olive oil
1 tsp maple syrup
1 tsp Dijon mustard
0.25 tsp black pepper ground
0.25 tsp salt or to taste
150 g cranberries fresh or frozen
75 g walnuts large pieces or halves
30 g orange juice

Equipment

1 rimmed sheet pan
1 small bowl

Method

Preheat an oven to 425°F.
Place Brussels sprouts on a rimmed sheet pan. In a small bowl, combine olive oil, maple syrup, Dijon mustard, black pepper, and salt. Pour this mixture over the Brussels sprouts and stir to combine.
Roast for 30-35 minutes or until golden brown and mostly tender. Add cranberries and walnuts. Return to the oven and roast for another 5-10 minutes. Watch carefully as both the cranberries and walnuts will burn if you keep them in for too long.
Remove from the oven and sprinkle the orange juice over the Brussels sprouts. Toss to combine.

Brussels Sprouts with Cranberries and Walnuts