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Brussels Sprouts with Cranberries and Walnuts

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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
 

  1. Preheat an oven to 425°F.
  2. 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.
  3. 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.
  4. Remove from the oven and sprinkle the orange juice over the Brussels sprouts. Toss to combine.