Roasted Cranberries, Brussels Sprouts and Pecans with Maple Mustard Dressing

Roasting Brussels sprouts at a high temperature is the key to unlocking their sweetness and giving them some crispness. Tossed with roasted tart cranberries, crunchy toasted pecans and a maple mustard dressing.
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Servings: 6 servings
Author: Crumbs & Caramel


  • 2 lbs Brussels sprouts trimmed and halved
  • 1 cup whole fresh cranberries
  • 1 cup pecan halves toasted
  • 6 tbsp olive oil divided
  • 3 tbsp maple syrup
  • 2 tsp orange juice
  • 2 tsp yellow or Dijon mustard
  • Salt and Pepper to taste


  • Preheat the oven to 450°F. Line 2 baking trays with parchment paper.
  • Place the trimmed and halved Brussels sprouts on one of the baking trays, drizzle with 3 tbsp olive oil and toss to coat evenly with your hands or a wooden spoon. Place in the oven for 25-30 minutes or until tender and some of the outer leaves are starting to crisp and get a bit of char, tossing once during baking.
  • Place the cranberries on the other baking tray, drizzle with 1 tbsp of olive and toss evenly to coat with your hands or a wooden spoon. Place in the oven for approximately 10 minutes or until they burst and have started to release their juices.
  • In a small mixing bowl, whisk together the remaining 3 tbsp olive oil, maple syrup, orange juice and mustard. Place the roasted Brussels sprouts, toasted pecans and cranberries in a medium sized serving bowl. Drizzle with the dressing and toss to coat. Add salt and pepper, to taste. Serve immediately.


Have leftovers of this side dish? Check out how I use them up in this easy Apple Sage Sausage and Roasted Brussels Sprout Stir-Fry.
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