Maple-balsamic Brussels sprouts with cranberries
45 min · 6 g protein · 139 cals / serving
Brussels sprouts roasted cut-side down until the faces are deep brown and the loose leaves turn to crisps, tossed with fresh cranberries that burst in the heat. A quick maple-balsamic glaze makes them sticky, tart and sweet at once, and a handful of toasted pecans adds the crunch.
Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- 1 small red onion, cut in thin wedges
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 cup cranberries, fresh or frozen
Glaze
- 2 tbsp balsamic vinegar
- 2 1/2 tsp maple syrup
- 3 tbsp pecans, roughly chopped
Steps
- Heat the oven to 425°F. Toss the sprouts and onion with the olive oil, salt and pepper on a large baking sheet and turn the sprouts cut-side down. Roast for 18 minutes without stirring, until the cut faces are dark golden.
- Scatter the cranberries over the pan, shake it to turn everything, and roast for 8–10 minutes more, until the sprouts are tender and the cranberries have just started to burst.
- While they roast, simmer the balsamic vinegar and maple syrup in a small pan for 2–3 minutes, until it thickens to a syrup that coats a spoon.
- Toast the pecans in a dry pan for 3 minutes until fragrant. Pour the glaze over the hot sprouts, toss, tip onto a platter and scatter with the pecans.
Good to know
Dried cranberries instead of fresh?
Use 3 tablespoons (25 g) and stir them in with the glaze rather than roasting them, or they turn hard. They are much sweeter than fresh, so the dish leans sweeter too, at about 52 instead of 60.
How do I get them really crisp?
Dry the sprouts well after washing, give them space on the pan (use two pans if needed) and do not stir for the first 18 minutes. Crowded, wet sprouts steam instead of browning.
Alternatives
Per
- Calories
- 92
- Protein
- (16%)
- 4 g
- Fat
- (35%)
- 4 g
- Carbohydrates
- (48%)
- 13 g
- of which sugar
- 5 g
- Fiber
- 5 g
- Sodium
- 199 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 832 kcal goes into the pot and 1187 g of ingredients comes out as about 900 g of food: 92 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.