When autumn sweeps in with its crisp air and golden leaves, nothing feels cozier than a dish that captures the season’s essence. Maple-Roasted Brussels Sprouts with Apples and Cranberries is that perfect balance of sweet, tangy, and savory. Each bite delivers caramelized Brussels sprouts, tender apple slices, and bursts of tart cranberries, all tied together by a warm drizzle of maple syrup. It’s the kind of side dish that transforms a regular meal into a holiday-worthy spread. Whether you’re preparing for Thanksgiving dinner, a Sunday roast, or a simple family night, this recipe makes healthy eating feel indulgent.
If you’re exploring other festive flavors, check out our Pomegranate and Honey Cake or Cranberry-Orange Chicken — both are seasonal show-stoppers that pair beautifully with this vegetable dish.
Table of Contents
Table of Contents
Why This Maple-Roasted Brussels Sprouts Dish Works
The Flavor Harmony of Sprouts, Apples, Cranberries, and Maple
What makes Maple-Roasted Brussels Sprouts with Apples and Cranberries so irresistible is the way its flavors complement one another. Roasting Brussels sprouts draws out their natural nuttiness while softening their bitterness. Maple syrup adds a touch of sweetness that enhances the sprouts’ earthiness rather than masking it. When you fold in fresh apple slices, their crisp texture and mild acidity create a delightful contrast to the caramelized edges of the sprouts. Finally, the cranberries add that pop of tartness — the secret weapon that balances the dish perfectly.
This flavor trio mimics a classic sweet-and-savory dynamic, similar to pairing roasted vegetables with dried fruit or glaze. The maple syrup acts not only as a flavor booster but also as a natural browning agent, helping the sprouts crisp up and take on that deep golden color everyone loves. The apples soften just enough to blend seamlessly with the roasted sprouts, while cranberries provide tiny bursts of color and brightness, making the dish as beautiful as it is delicious.
You’ll notice that this combination doesn’t rely on heavy sauces or processed sugars. Every ingredient plays its natural role — maple syrup for sweetness, olive oil for richness, and cranberries for tartness. The result? A simple, clean dish that tastes sophisticated and seasonal.
How Roasting Transforms Brussels Sprouts (and Why It Matters)
If you’ve ever doubted Brussels sprouts, chances are you’ve only met them boiled. That’s where roasting changes everything. The dry heat of the oven removes excess moisture, allowing the sprouts to crisp and caramelize — the Maillard reaction in action. This chemical transformation develops that signature roasted flavor we crave, turning humble sprouts into golden nuggets of nutty deliciousness.
Roasting at high heat (around 400°F to 425°F) ensures even browning while keeping the inside tender. It’s crucial not to overcrowd the baking pan; each sprout needs space to breathe. When the surface caramelizes, it locks in flavor and gives that irresistible crunch you can’t get from steaming or boiling.
Adding apples and cranberries mid-roast brings another layer of texture and color. Apples absorb some of the maple glaze, becoming lightly candied at the edges, while cranberries soften just enough to blend with the sprouts. This timing makes the dish come alive — sweet, tart, and toasty all at once.
For an extra touch, drizzle a tiny bit more maple syrup right after removing from the oven. The residual heat lightly thickens it into a glaze that coats every bite. You can even sprinkle toasted pecans or walnuts for crunch.
Why You’ll Love This Recipe
- Simple ingredients, big flavor — all pantry staples, nothing fancy.
- Naturally sweetened — no refined sugar, just pure maple syrup.
- Versatile — great warm or room temperature.
- Healthy — packed with vitamins C, K, and antioxidants.
- Beautiful presentation — golden sprouts, ruby cranberries, and soft apple hues look stunning on any table.
If you’re planning your fall or holiday menu, this side dish brings color, texture, and comfort in one bowl. It pairs beautifully with poultry, vegetarian mains, and hearty grains.
Ingredients You’ll Need for Maple-Roasted Brussels Sprouts
Choosing the Best Brussels Sprouts and Apples
When it comes to making Maple-Roasted Brussels Sprouts with Apples and Cranberries, freshness matters just as much as the recipe itself. For perfectly roasted sprouts, choose firm, compact Brussels sprouts with bright green leaves and no yellowing. Smaller sprouts are naturally sweeter and roast more evenly than oversized ones. Avoid pre-shredded versions — they tend to steam rather than roast, losing that satisfying crisp texture.
As for apples, the type you pick can completely change the flavor profile. Crisp, tart apples like Honeycrisp, Pink Lady, or Granny Smith balance the sweetness of maple syrup beautifully. They also hold their shape during roasting, adding that delightful tender-crisp bite. Sweeter varieties such as Fuji or Gala can work too, but they’ll yield a slightly softer, dessert-like finish.
| Ingredient | Notes & Tips |
|---|---|
| Brussels sprouts (1½ lb) | Trim ends, halve any large ones for even roasting. |
| Apples (2 medium, cored & sliced) | Choose crisp, tart varieties for balance. |
| Fresh or dried cranberries (½ cup) | Fresh cranberries provide tang; dried add sweetness. |
| Pure maple syrup (3 Tbsp) | Avoid artificial syrup — pure maple gives better caramelization. |
| Olive oil (2 Tbsp) | Helps crisp the sprouts while deepening flavor. |
| Salt & black pepper (to taste) | Simple seasoning keeps focus on the natural sweetness. |
| Optional add-ins: pecans, walnuts, or pumpkin seeds | For crunch and nutty depth (skip if nut-free). |
This ingredient list highlights how simple, wholesome components can create a dish that feels gourmet. There’s no need for processed sauces or sweeteners — just fresh produce, pantry staples, and one oven.
Nuts, Dried Fruit, Maple Syrup and Optional Add-ins
Texture plays a huge role in the enjoyment of any roasted vegetable dish. A sprinkle of nuts like pecans, walnuts, or hazelnuts adds crunch that complements the soft apples and juicy sprouts. Toast the nuts separately in a dry skillet for a few minutes before adding — this step enhances their aroma and flavor.
If you’re catering to a nut-free crowd, consider roasted pumpkin seeds for a similar crunch. They’re naturally allergy-friendly and stay crisp even after roasting.
Cranberries are where the real magic happens. Using fresh cranberries provides a bold tartness that cuts through the maple glaze, while dried cranberries lend subtle sweetness and chewiness. You can even mix both for a layered taste.
The maple syrup ties everything together. As it bakes, it reduces into a sticky glaze that coats the sprouts and apples. That’s the hallmark of this recipe — no heavy sauces, no added sugar, just pure maple sweetness and oven-driven caramelization.
Want to explore other fall flavor pairings? Discover great ideas like Cranberry-Apple Twice-Baked Sweet Potatoes — a cozy side that pairs perfectly with this recipe.
Step-by-Step Preparation for Maple-Roasted Brussels Sprouts
Trimming, Halving, and Tossing – Prepping the Sprouts
Preparation is where the magic begins for Maple-Roasted Brussels Sprouts with Apples and Cranberries. Start by giving your Brussels sprouts a quick rinse under cold water to remove any dirt or residue. Pat them completely dry — moisture is the enemy of crispiness. Trim off the tough stem ends and remove any yellow or damaged outer leaves.
Next, halve each sprout lengthwise. This not only helps them roast evenly but also creates more surface area for caramelization. The flat sides brown beautifully against the hot baking pan, locking in that deep, roasted flavor we crave in fall dishes.
In a large mixing bowl, combine your trimmed sprouts with olive oil, pure maple syrup, a light pinch of sea salt, and a dash of black pepper. Toss until each piece is evenly coated — this ensures that every sprout gets a glossy, flavorful glaze once roasted.
At this stage, resist the urge to add the apples and cranberries. Both have higher sugar content and can burn if roasted for the full duration. Instead, we’ll fold them in partway through cooking for perfect texture and flavor balance.
Roasting, Mixing in Apples & Cranberries – Timing and Technique
- Preheat your oven to 425°F (220°C). A hot oven is key to achieving crispy, caramelized Brussels sprouts.
- Line a large baking sheet with parchment paper or a silicone mat for easy cleanup. Spread the sprouts out in a single layer, cut sides down. Overcrowding will cause them to steam instead of roast, so use two pans if necessary.
- Roast for 15 minutes, then remove the tray and toss gently with a spatula. You’ll start to see those golden-brown edges forming.
- Add the apple slices and cranberries, then return the pan to the oven for another 10–12 minutes, or until apples are tender and cranberries are slightly shriveled.
- Optional: For deeper caramelization, broil the pan for 1–2 minutes at the end — just keep a close eye to prevent burning.
Once roasted, drizzle a bit more maple syrup over the mixture while still hot. The syrup will melt into a shiny glaze, lightly coating the sprouts and fruit. Give everything a gentle toss so each bite carries that perfect mix of sweet, tangy, and toasty flavors.
For a touch of crunch, sprinkle toasted pecans or pumpkin seeds before serving. These additions bring extra texture and visual appeal — ideal for a festive table.
If you love recipes that balance sweetness with savory depth, don’t miss our seasonal favorite Pomegranate Caramels for dessert.
Troubleshooting Common Roasting Issues
- Soggy Brussels sprouts? You might have overcrowded the pan or skipped drying them properly. Spread them out for better air circulation.
- Burnt edges? Lower the temperature slightly (400°F) or check at the 10-minute mark after flipping.
- Apples too soft? Add them in the final 7–8 minutes next time. Timing varies slightly by apple type.
- Cranberries too tart? Use a mix of fresh and dried cranberries for a more balanced sweetness.
These simple tweaks can help you nail that restaurant-level crispness every time.
Tips to Get Crispy Maple-Roasted Brussels Sprouts
Oven Temperature, Spacing, and Surface Tricks for Crispiness
Getting that irresistible crunch is what separates good roasted Brussels sprouts from amazing ones. The key lies in mastering the oven environment and understanding how moisture and heat interact. To make your Maple-Roasted Brussels Sprouts with Apples and Cranberries perfectly crispy, start with high heat — 425°F (220°C) is the sweet spot. Anything lower steams the sprouts, preventing caramelization.
Next, give the sprouts room to breathe. Spread them out evenly in a single layer with their flat sides down on the pan. Crowding leads to steaming — and that’s the enemy of crisp. If you’re doubling the recipe for a crowd, use two pans rather than stacking everything on one.
Use a metal baking sheet rather than glass or ceramic. Metal conducts heat more efficiently, producing deeper browning on the sprout’s flat surface. For even more crunch, preheat the pan before adding the sprouts — this jump-starts the caramelization process the moment they hit the surface.
A light coat of olive oil is crucial. Too little oil and the sprouts dry out; too much, and they turn greasy. About 2 tablespoons per pound of sprouts is the golden ratio. Make sure they’re evenly coated before roasting — this helps the heat circulate evenly while locking in flavor.
If you’re craving a bit of extra flair, sprinkle a pinch of sea salt flakes right after roasting. They’ll stick to the warm glaze and amplify the sweetness of the maple syrup while keeping each bite satisfyingly crisp.
Maple Syrup Glaze Application and Caramelization Without Soggy Sprouts
The signature of Maple-Roasted Brussels Sprouts with Apples and Cranberries is that delicate maple glaze — sticky yet light, sweet yet balanced. But applying maple syrup too early in the cooking process can cause your sprouts to lose their crunch. The trick is timing.
Here’s how to get it just right:
- Roast the Brussels sprouts alone for the first 15 minutes to dry and crisp them up.
- Add the maple syrup halfway through, when you mix in the apples and cranberries. This prevents the sugar from burning while allowing enough time for gentle caramelization.
- After removing the pan from the oven, drizzle another small spoonful of maple syrup while the vegetables are still hot. The residual heat creates a glossy coating without softening the crispy edges.
Maple syrup naturally thickens as it cools, turning into a thin glaze that clings beautifully to the sprouts and fruit. If you prefer a deeper flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice after roasting — both brighten up the dish while enhancing the caramel notes.
Want to see a variation with a nutty twist? Check out Maple-Roasted Brussels Sprouts with Hazelnuts. It’s another excellent way to play with the texture and flavor balance.
Pro Chef Tips for Restaurant-Quality Crispiness
- Don’t overcrowd the baking sheet. Even spacing guarantees airflow and browning.
- Use parchment or foil sparingly. Direct contact with metal crisps faster than lined pans.
- Flip once only. Too much stirring breaks caramelization layers.
- Dry completely. Moisture ruins crunch — towel-dry after washing.
- Finish with acid. A squeeze of lemon or apple cider vinegar heightens contrast and keeps flavors bright.
If you follow these techniques, your maple-roasted sprouts will stay golden and crisp long after leaving the oven — even when served family-style at the dinner table.
Variations & Dietary Tweaks for Maple-Roasted Brussels Sprouts
Nut-Free, Vegan-Friendly, and Gluten-Free Versions
One of the many reasons people love Maple-Roasted Brussels Sprouts with Apples and Cranberries is its natural flexibility. The recipe already leans plant-based and gluten-free, but here’s how to adapt it for specific dietary needs — without losing that signature crisp-sweet flavor.
Nut-Free Version:
If you or someone you’re cooking for has a nut allergy, simply skip pecans, walnuts, or hazelnuts. Instead, toss in a handful of roasted pumpkin seeds or sunflower seeds right before serving. They add crunch without the allergens and keep the dish nutrient-dense with healthy fats and minerals.
Vegan Version:
This recipe is inherently vegan — no animal products in sight! Just be sure to use 100% pure maple syrup (not “maple-flavored” syrup, which can contain added ingredients). For a slightly smoky depth, add a pinch of smoked paprika or drizzle a bit of tahini before serving. These additions bring body and warmth while keeping it fully plant-based.
Gluten-Free Version:
Naturally, this dish contains no gluten. However, double-check any store-bought dried cranberries or maple syrup for cross-contamination or additives. To keep the recipe entirely gluten-free, use certified brands and roast on clean parchment paper.
Here’s a quick breakdown for easy reference:
| Dietary Type | Substitution / Adjustment | Flavor Benefit |
|---|---|---|
| Nut-Free | Pumpkin or sunflower seeds | Keeps the crunch without allergens |
| Vegan | Add tahini or smoked paprika | Enhances earthy, roasted flavor |
| Gluten-Free | Use certified gluten-free cranberries | Safe and naturally flavorful |
Swapping Fruits, Nuts, or Sweeteners While Keeping the Maple-Roasted Magic
Even within the core structure of Maple-Roasted Brussels Sprouts with Apples and Cranberries, there’s room to play with ingredients. You can adjust the balance of sweet, tart, and savory to match the season or your taste preferences.
Try these creative swaps:
- Fruit Variations: Replace apples with pears or roasted peaches for a slightly softer sweetness. Diced butternut squash also complements cranberries beautifully while adding a pop of orange color.
- Nut or Seed Options: Switch walnuts for toasted almonds or pumpkin seeds. They lend a lighter crunch that works well for autumn meals.
- Sweetener Adjustments: If you’d like to reduce sugar, cut the maple syrup by half and drizzle with a little balsamic reduction for a tangy-sweet glaze. You’ll still get caramelization without extra sweetness.
- Flavor Enhancers: A sprinkle of cinnamon, thyme, or rosemary right after roasting adds aroma and depth that pair perfectly with apple and cranberry.
Here’s a quick reference flavor chart:
| Swap Ingredient | Suggested Ratio | Flavor Outcome |
|---|---|---|
| Pears | 1:1 for apples | Softer, honeyed sweetness |
| Butternut squash | 1 cup cubes for 2 apples | Hearty and colorful |
| Pumpkin seeds | ¼ cup | Nutty crunch |
| Balsamic reduction | 1 Tbsp drizzle | Tart-sweet complexity |
| Cinnamon or thyme | Pinch | Warm aromatic finish |
Every variation keeps that essential maple-roasted character intact — caramelized edges, crisp bites, and bursts of fruity flavor. You can even mix and match based on what’s in your pantry.
Don’t miss our cozy companion dish Pomegranate and Honey Cake — a perfect dessert to round out this balanced, wholesome meal.
Serving Tip: Seasonal Pairings for Variation Dishes
When experimenting with variations, think about balance. The Maple-Roasted Brussels Sprouts with Apples and Cranberries pairs beautifully with:
- Grilled chicken or turkey
- Herb-roasted tofu for a vegan main
- Quinoa or wild-rice pilaf
- Creamy mashed sweet potatoes
Chef’s Flavor Insight
Maple syrup and Brussels sprouts might sound unusual, but the balance of bitter, sweet, and tangy is what makes this dish shine. The maple caramelizes the outer leaves while keeping the inside tender. Apples add softness; cranberries keep things fresh and lively. Adjusting those ingredients slightly can completely reinvent the experience — yet it always feels like home-cooked comfort.
If you like experimenting with flavor dynamics, discover great ideas like Cranberry-Apple Twice-Baked Sweet Potatoes.
Smooth Transitional Note
These variations make your Maple-Roasted Brussels Sprouts with Apples and Cranberries more than just a side dish — they turn it into a customizable centerpiece fit for any table, diet, or season.
Serving Suggestions & Pairings for Maple-Roasted Brussels Sprouts
What Mains and Side Dishes Mesh with This Dish
Maple-Roasted Brussels Sprouts with Apples and Cranberries is more than just a vegetable side — it’s a showpiece that can elevate any meal. The dish’s balance of sweet, tangy, and savory flavors allows it to complement a variety of mains, from poultry and vegetarian entrées to holiday classics.
Here are some perfect pairings:
- Roasted or Grilled Turkey: The mild flavor of turkey lets the caramelized maple and fruit notes shine through. This pairing is a Thanksgiving staple for a reason.
- Honey-Glazed Chicken or Herbed Tofu: Both absorb the sweetness of the maple glaze beautifully. Try tofu baked with rosemary or thyme to echo the herbaceous tones of the sprouts.
- Quinoa Pilaf or Wild Rice Salad: These hearty grains create a balanced texture contrast while soaking up any leftover glaze.
- Stuffed Acorn Squash: For a cozy vegetarian meal, serve the sprouts inside roasted acorn squash halves. It’s as beautiful as it is filling.
When plating, consider serving the dish on a white or wooden platter. The bright green sprouts, ruby cranberries, and golden apple slices create a naturally vibrant color palette — no garnish required.
If you want more fall table inspiration, check out Cranberry-Orange Chicken — another sweet-savory pairing that celebrates the season’s best flavors.
Presentation Tips – Warm, Room Temperature, and Make-Ahead Strategies
One of the best features of Maple-Roasted Brussels Sprouts with Apples and Cranberries is its versatility. You can serve it hot straight from the oven, at room temperature for buffets, or even make it a day ahead for busy holiday prep.
Here’s how to keep it fresh and flavorful in every scenario:
Serve Warm:
For the crispiest results, serve immediately after roasting. Transfer to a preheated dish to retain warmth without overcooking. A light drizzle of maple syrup right before serving will revive the glaze and make the sprouts sparkle on the plate.
Serve Room Temperature:
If you’re preparing a large spread, this dish holds up well at room temperature for up to two hours. The maple glaze prevents the sprouts from drying out, and the cranberries stay vibrant. Just toss lightly before serving to redistribute the glaze.
Make-Ahead Option:
Roast the Brussels sprouts a day in advance and store them in an airtight container in the fridge. When ready to serve, reheat in a 400°F oven for about 7 minutes, then add fresh apple slices and cranberries for a just-roasted feel. Finish with a quick maple drizzle for that glossy finish.
Bonus Tip:
Avoid microwaving — it softens the sprouts and dulls their crispness. An oven or air fryer gives far better texture.
| Serving Style | Best Method | Flavor Advantage |
|---|---|---|
| Warm | Serve straight from oven | Retains crisp texture and caramel aroma |
| Room Temp | Toss before serving | Convenient and still flavorful |
| Make-Ahead | Reheat at 400°F, add fruit last minute | Saves time without losing freshness |
For a complete fall feast, don’t miss our Turkey and Stuffing Meatballs — they pair seamlessly with the roasted sprouts’ maple glaze.
How to Elevate the Dish for Entertaining
Want to turn this cozy side into an elegant dinner-party showstopper? Try these hosting upgrades:
- Garnish with Pomegranate Seeds: Adds jeweled color and extra tang.
- Drizzle with Balsamic Reduction: Gives a restaurant-style finish.
- Add Crumbled Goat Cheese (optional): For guests who enjoy dairy, this adds creamy contrast and visual appeal.
- Serve on a Slate or Marble Board: Perfect for buffet-style gatherings or holiday potlucks.
Pairing these visual and textural touches ensures every guest reaches for seconds. The natural sweetness of maple and apples makes it appealing even to those who think they don’t like Brussels sprouts.
Chef’s Tip: Balancing the Table
When planning your menu, balance is key. Since Maple-Roasted Brussels Sprouts with Apples and Cranberries has a hint of sweetness, serve it alongside savory mains with salt-forward profiles — like herb-roasted poultry or garlic mashed potatoes. This creates contrast that keeps each bite exciting.
You can also double this recipe for larger gatherings. It scales easily without sacrificing crispness — just use two pans instead of one.
For another bright, fruit-forward side dish idea, discover great ideas like Cranberry-Apple Twice-Baked Sweet Potatoes.
Smooth Transitional Note
No matter how you serve it — warm, cool, or next-day — this dish delivers color, crunch, and comfort in every bite. It’s proof that healthy, seasonal food can feel festive without being complicated.
Storage, Reheating & Leftover Use for Maple-Roasted Brussels Sprouts
How to Store Without Losing Texture
One of the great things about Maple-Roasted Brussels Sprouts with Apples and Cranberries is how well it stores. Whether you’re meal-prepping for the week or saving leftovers from a big holiday dinner, proper storage is the secret to keeping everything crisp and flavorful.
Allow the roasted sprouts to cool completely before transferring them to an airtight container. Trapping steam while still warm will make them soggy, undoing all your crisping efforts. For best results, separate the Brussels sprouts from the fruit mixture (apples and cranberries) before refrigerating — this prevents the moisture from the fruit from softening the vegetables.
Stored properly, they’ll stay fresh in the refrigerator for up to 4 days. If you want to keep them longer, you can freeze the sprouts (without apples or cranberries) for up to 2 months. However, freezing may soften the texture slightly, so they’re best used in recipes like salads, bowls, or warm grain dishes after thawing.
Here’s a quick storage breakdown:
| Storage Method | Duration | Tip |
|---|---|---|
| Refrigerator | Up to 4 days | Store sprouts and fruit separately to retain texture |
| Freezer | Up to 2 months | Freeze sprouts only; add fruit after reheating |
| Room Temp | Up to 2 hours | Safe for serving at buffets or potlucks |
If you’re looking for more dishes that store well and retain flavor, don’t miss our Cranberry-Orange Turkey Breast. It’s another festive meal that keeps beautifully for next-day lunches.
Creative Ways to Repurpose Leftovers (Salads, Bowls, Wraps)
Leftover Maple-Roasted Brussels Sprouts with Apples and Cranberries are too good to waste. Their sweet and savory balance makes them perfect for repurposing into new, easy meals.
1. Warm Harvest Salad
Chop the leftover sprouts and toss them with baby spinach, toasted nuts, quinoa, and a drizzle of olive oil or balsamic glaze. The maple and cranberry sweetness doubles as a light dressing, so you don’t need extra sauce.
2. Autumn Grain Bowl
Layer your leftovers over brown rice or farro, add roasted chickpeas, and top with a sprinkle of feta or vegan cheese. The texture contrast makes it hearty enough for lunch or dinner.
3. Savory Wrap or Sandwich
Spread hummus or mashed avocado on a tortilla, add reheated sprouts, apple slices, and a few fresh greens, then roll it up for a quick on-the-go meal.
4. Breakfast Hash
For a comforting breakfast twist, reheat your sprouts with diced sweet potatoes or onions and top with a fried egg. The maple glaze adds just enough sweetness to balance the savory flavors.
| Leftover Idea | How to Use | Benefit |
|---|---|---|
| Salad | Chop and mix with greens and quinoa | Light yet satisfying |
| Grain Bowl | Layer with rice or farro | High in fiber and protein |
| Wrap | Combine with avocado or hummus | Quick portable lunch |
| Breakfast Hash | Reheat with eggs or potatoes | Savory-sweet morning meal |
For more cozy leftover-friendly dishes, check out our Turkey and Stuffing Meatballs.
Reheating Tips for Perfect Texture
When reheating Maple-Roasted Brussels Sprouts with Apples and Cranberries, your goal is to restore that signature crispness while keeping the maple glaze intact. Here’s how:
- Oven Method (Best): Preheat to 400°F (200°C) and bake for 7–9 minutes, stirring once midway through. This revives crisp edges without drying the fruit.
- Air Fryer Method: Reheat at 375°F for 5–6 minutes. It’s quick and maintains the crunch incredibly well.
- Skillet Method: Heat a drizzle of olive oil in a pan and sauté over medium heat for 4–5 minutes until the sprouts re-caramelize.
Avoid microwaving — it softens the sprouts and dulls the glaze. If you must use a microwave, reheat in short 20-second bursts and toss between intervals.
For best flavor, add a small drizzle of fresh maple syrup or a splash of lemon juice after reheating. This refreshes the glaze and brightens the flavors, making your leftovers taste freshly roasted.
Chef’s Quick Tip
Store and reheat the sprouts in a shallow container instead of a deep one. This allows air to circulate evenly during reheating, preventing steamed textures. A light touch of olive oil before reheating can also help revive caramelization.
Looking for inspiration? Try pairing your leftover sprouts with Pomegranate Caramels for a sweet-salty combination that feels indulgent yet wholesome.
Smooth Transitional Note
With these simple storage and reheating tricks, your Maple-Roasted Brussels Sprouts with Apples and Cranberries can shine beyond the dinner table — from quick weekday salads to cozy weekend brunches.
Nutrition & Health Benefits of Maple-Roasted Brussels Sprouts
What Brussels Sprouts Bring to the Table
It’s easy to fall for the flavor of Maple-Roasted Brussels Sprouts with Apples and Cranberries, but this cozy side dish also packs an impressive nutritional punch. Brussels sprouts are one of the most nutrient-dense vegetables you can eat — high in vitamins C and K, fiber, and antioxidants that help strengthen the immune system and support bone health.
Each serving provides roughly 60 calories, 4 grams of fiber, and 3 grams of protein — proof that wholesome food can still taste rich and satisfying. The roasting process even helps boost flavor without significantly reducing nutrient content, especially when cooked with a healthy fat like olive oil, which improves the body’s absorption of fat-soluble vitamins.
Here’s a look at what each ingredient contributes to the dish:
| Ingredient | Key Nutrients | Health Benefit |
|---|---|---|
| Brussels Sprouts | Vitamin C, K, fiber, antioxidants | Boosts immunity, supports digestion |
| Apples | Vitamin A, C, and polyphenols | Aids gut health and heart protection |
| Cranberries | Vitamin E, K, manganese | Supports urinary tract and antioxidant defense |
| Olive Oil | Healthy monounsaturated fats | Lowers LDL (“bad”) cholesterol |
| Maple Syrup | Zinc, manganese | Adds natural sweetness with trace minerals |
Roasting the sprouts enhances their flavor through caramelization — a process that draws out natural sugars and reduces bitterness. When paired with apples and cranberries, you get a dish that’s not just comforting but incredibly nourishing.
For more wholesome recipe pairings, check out Cranberry-Orange Turkey Breast — another antioxidant-rich option that complements these flavors perfectly.
Considering Sugar from Maple Syrup and Dried Fruit: Balance Matters
While Maple-Roasted Brussels Sprouts with Apples and Cranberries includes naturally sweet ingredients, the key is balance. Using pure maple syrup — not artificial syrups — ensures you get minerals like zinc and manganese without unnecessary additives. The modest amount used (about 3 tablespoons for 4 servings) adds just enough sweetness to enhance flavor, not overwhelm it.
Pairing the maple glaze with fiber-rich Brussels sprouts and apples helps slow sugar absorption, keeping energy steady instead of spiking blood sugar levels. The cranberries contribute tartness that naturally balances the dish’s sweetness, offering both taste and nutritional harmony.
If you’re watching sugar intake, you can:
- Reduce maple syrup by half and drizzle lightly after roasting for controlled sweetness.
- Swap dried cranberries for fresh cranberries to cut added sugars.
- Add a squeeze of lemon juice before serving to brighten flavor without extra calories.
Here’s a quick nutrition snapshot (per 1-cup serving, approximate):
| Calories | Protein | Carbs | Fiber | Sugars | Fat |
|---|---|---|---|---|---|
| 120 | 3 g | 18 g | 4 g | 10 g | 5 g |
This makes the dish ideal for those seeking a balanced side that’s low in calories yet high in nutrients — a perfect complement to heart-healthy, wholesome meals.
Why This Dish Supports a Balanced Lifestyle
- High in fiber: Keeps you full and supports healthy digestion.
- Antioxidant-rich: Brussels sprouts and cranberries fight free radicals.
- Naturally sweetened: No refined sugar, only pure maple syrup.
- Versatile for diets: Gluten-free, dairy-free, and vegan by design.
- Heart-friendly: Olive oil and cruciferous vegetables help lower cholesterol.
When combined, these benefits make Maple-Roasted Brussels Sprouts with Apples and Cranberries a powerhouse dish that satisfies both the body and the soul — proof that indulgence and nutrition can live on the same plate.
For another fruit-forward, nutrient-rich treat, don’t miss our Pomegranate and Honey Cake; it’s a lighter dessert that beautifully complements this savory-sweet side.
Chef’s Note: Eat Seasonally for Maximum Nutrition
Autumn produce like Brussels sprouts, apples, and cranberries reach their nutritional peak in late fall. Buying seasonal ingredients means you’re getting the highest concentration of vitamins and minerals, along with the freshest taste. When possible, choose organic Brussels sprouts and local apples to minimize pesticide exposure and maximize flavor.
Shopping at local farmers’ markets not only supports sustainable agriculture but also gives you produce that hasn’t traveled far — ensuring your dish tastes as vibrant as it looks.
Smooth Transitional Note
Healthy doesn’t have to mean boring. With a naturally sweet glaze, vibrant fruits, and crisp textures, this dish proves that nourishing food can feel celebratory — every forkful brings color, crunch, and comfort to your plate.
FAQs
Is balsamic vinegar good on Brussels sprouts?
Absolutely! Balsamic vinegar pairs wonderfully with Maple-Roasted Brussels Sprouts with Apples and Cranberries. It adds tangy depth that balances the natural sweetness of the maple syrup and apples. For the best results, drizzle a small amount of balsamic reduction after roasting. The acidity enhances caramelization and gives the dish a beautiful, glossy finish without overpowering the other flavors.
What’s the secret to getting Brussels sprouts crispy?
The secret lies in three things: high heat (425°F), dry sprouts, and proper spacing on the pan. Avoid crowding — if they’re too close, they’ll steam instead of roast. Lining your pan with parchment paper or preheating a metal sheet also helps develop crisp edges. Finally, adding the maple syrup midway through roasting ensures caramelization without sogginess.
Why do you soak Brussels sprouts before roasting?
Some chefs recommend soaking halved Brussels sprouts in cold water for 10–15 minutes before roasting. This process draws out residual bitterness and allows for more even cooking. After soaking, make sure to pat them completely dry — moisture can ruin crispness. While optional, this step can yield milder flavor and better texture, especially if you’re using larger sprouts.
Can you put maple syrup on Brussels sprouts?
Yes, and it’s delicious! Maple syrup brings out the sprouts’ natural nuttiness and creates a light caramel glaze. It’s a healthier alternative to refined sugar and works beautifully in both savory and sweet dishes. In this recipe, maple syrup ties together the tart cranberries and sweet apples, giving you the perfect balance of flavors in every bite.
Conclusion
Maple-Roasted Brussels Sprouts with Apples and Cranberries is the ultimate fall side dish — a colorful, wholesome blend of caramelized vegetables and fruit, kissed with maple sweetness. Whether served at a cozy weeknight dinner or a festive holiday gathering, it brings warmth, texture, and a burst of seasonal flavor to your table.
It’s proof that healthy food can still feel indulgent — crisp, sweet, tangy, and satisfying in every mouthful. Try pairing it with your favorite roasted turkey, chicken, or even a plant-based entrée for a balanced and unforgettable meal.
Don’t miss our other autumn favorites for your table: Cranberry-Orange Turkey Breast and Pomegranate Caramels.
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Maple-Roasted Brussels Sprouts with Apples and Cranberries
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A cozy, caramelized fall side dish featuring crispy Brussels sprouts roasted with sweet apples, tart cranberries, and a drizzle of pure maple syrup. This vibrant recipe brings color, crunch, and comfort to any meal — perfect for Thanksgiving or a simple weeknight dinner. Naturally vegan, gluten-free, and irresistibly delicious.
Ingredients
1½ lbs Brussels sprouts, trimmed and halved
2 medium apples (Honeycrisp or Granny Smith), cored and sliced
½ cup cranberries (fresh or dried)
3 Tbsp pure maple syrup
2 Tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
Optional: ¼ cup toasted pecans or pumpkin seeds for crunch
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Trim and prep sprouts: Rinse, dry thoroughly, and halve any large ones.
Toss to coat: In a large bowl, mix Brussels sprouts with olive oil, maple syrup, salt, and pepper until evenly coated.
Roast: Arrange cut side down in a single layer. Roast for 15 minutes until golden and slightly crisp.
Add fruit: Stir in apple slices and cranberries. Continue roasting for 10–12 minutes, until apples soften and cranberries begin to burst.
Finish: Remove from oven, drizzle with a small spoonful of warm maple syrup, and toss gently to coat.
Serve: Top with toasted pecans or pumpkin seeds if desired. Serve warm or at room temperature.
Notes
Make-Ahead: Roast Brussels sprouts 1 day ahead; reheat at 400°F for 7 minutes and add fruit just before serving.
Nut-Free: Use roasted pumpkin or sunflower seeds instead of nuts.
Vegan + Gluten-Free: Naturally compliant — just confirm certified maple syrup and cranberries.
Flavor Boost: A drizzle of balsamic reduction or lemon juice right before serving adds brightness.
Storage: Keeps up to 4 days refrigerated; freeze sprouts only (no fruit) up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting / Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 150 g)
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Maple-Roasted Brussels Sprouts, Apples and Cranberries, fall side dish, holiday vegetable recipe
