Cranberry Walnut Roasted Brussels Sprouts

November 23, 2022

Brussels sprouts have come a long way from the days when people pushed them to the side of the plate.

When you roast them at a high temperature, they turn beautifully caramelized on the outside and tender on the inside. Add a little Butter Premium Olive Oil, a drizzle of Vermont Maple Dark Balsamic, and suddenly they become something people go back for seconds of.

The maple balsamic adds warmth and just a touch of sweetness that balances the natural earthiness of the sprouts. Toss in dried cranberries for bright little bursts of flavor and walnuts for crunch, and you’ve got a side dish that feels both cozy and a little special.

I love serving these with roasted chicken, pork, or even as part of a holiday table.

Simple ingredients. Big flavor. And yes — people really do ask for the recipe.

Cranberry Walnut Roasted Brussels Sprouts

Roasted Brussels sprouts tossed with Vermont Maple Dark Balsamic, Butter Premium Olive Oil, cranberries, and walnuts for a warm, sweet-savory side dish.

Author: The Little Shop of Olive Oils
Prep Time: 10 minutes
Servings: Serves 4
Category: Side Dishes

Ingredients

1 lb Brussels sprouts, trimmed
2 Tbsp shallot, minced
1 Tbsp Butter Premium Olive Oil
1 Tbsp maple syrup
1 Tbsp Vermont Maple Dark Balsamic Vinegar
¼ tsp freshly cracked black pepper
¼ tsp coarse sea salt or kosher salt
¼ cup dried cranberries (or fresh cranberries)
¼ cup walnuts, roughly chopped

Directions

Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. If using a skillet, place it in the oven while preheating.
Trim Brussels sprouts and cut larger ones in half. Place them in a large bowl with the minced shallots.
In a small bowl, whisk together Butter Premium Olive Oil, maple syrup, Vermont Maple Dark Balsamic, and black pepper.
Pour the mixture over the Brussels sprouts and toss to coat evenly.
Spread sprouts in a single layer on the baking sheet or heated skillet, cut sides down.
Roast for 10–15 minutes, stirring halfway through.
Remove from oven and add cranberries and walnuts.
Return to the oven and roast for an additional 5 minutes, until walnuts are lightly toasted and sprouts are caramelized.
Remove from oven and sprinkle with additional salt if desired. Serve immediately.