Blueberry and Maple Glazed Brussels Sprouts

Difficulty level:

Medio

A different and colorful way to enjoy a classic side dish. The Brussels sprouts are roasted until they have golden, slightly crispy edges, while the cranberries add little bursts of fruity flavor.

The maple syrup and balsamic vinegar glaze balances sweet, savory, and slightly tangy notes in a dish full of contrasts.

Prep time

10 minutes

Baking time

25 minutes

Total time

35 minutes

Servings

4 servings

Ingredients

  • ‍
    • 1 lb (450 g) Brussels sprouts
    • 1 cup fresh cranberries
    • 2 tablespoons olive oil
    • 2 tablespoons pure maple syrup
    • 1 tablespoon balsamic vinegar
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup chopped pecans, optional

    • Instructions:

    1. Preheat the oven to 400°F (200°C).
    2. Wash the Brussels sprouts, trim the ends, and cut them in half.
    3. Place them on a baking sheet and toss with the olive oil, salt, and black pepper.
    4. Bake for approximately 20 minutes, turning them halfway through to ensure even browning.
    5. In a small bowl, whisk together the maple syrup and balsamic vinegar.
    6. Add the cranberries to the baking sheet and drizzle the glaze over the Brussels sprouts.
    7. Bake for an additional 5 minutes, until the cranberries begin to soften and the glaze lightly coats the ingredients.
    8. Serve warm and top with chopped pecans if desired.

    Nutrition facts:

    Per serving

    Calories

    190 kcal

    Fat

    9 g

    Carbs

    26 g

    Protein

    5 g

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