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Maple Balsamic Roasted Brussels Sprouts with Cranberries

Brussels sprouts and pure Vermont maple syrup make a harmonious pairing, and together they become a beloved side dish for dinner. This roasted recipe is simple to achieve but tastes like a gourmet indulgence thanks to its medley of flavors. Sweet, tart, robust, savory; this side dish has it all! Enjoy these roasted maple Brussel sprouts on their own, in a warm hearty grain bowl, or beside a golden chicken dinner.



Prep time


Cook time



  • 2 lbs Brussel sprouts​
  • 3/4 cup fresh cranberries (or 1/2 cup of dried cranberries)​
  • 2 tablespoons maple syrup​
  • 1 tablespoons balsamic vinegar​
  • 2 tablespoons olive oil​
  • Salt & pepper, to taste​


  1. Preheat oven to 375°F.
  2. Line a large rimmed cookie sheet with aluminum foil for easy clean up.
  3. Trim Brussel sprouts, removing damaged leaves. Halve lengthwise. Place in a large bowl.
  4. Add fresh cranberries* to Brussel sprouts and stir together. (*See note below if using dried cranberries.)
  5. In a separate bowl, stir the maple syrup, balsamic vinegar and olive oil. Pour over Brussel sprouts and cranberries. Stir, making sure the Brussel sprouts and cranberries are nicely coated.
  6. Spread coated Brussel sprouts and cranberries out on baking sheet, season with salt and pepper to taste.
  7. Roast until sprouts are tender about 25-30 minutes, tossing about halfway through.
  8. Transfer to a serving platter and enjoy!

*1/2 cup dried cranberries can be substituted. Place them in a bowl of warm water, to plump them up. Set aside while the sprouts are roasting. When sprouts are roasted, drain the cranberries and toss them with the sprouts.



3.4 oz Jug


Half Pint Jug


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