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Roasted Brussels Sprouts with Fresh Cranberries & Walnuts


1 pound fresh Brussels sprouts, stem cut off and halved (quartered if large)

1 tablespoon extra virgin olive oil

1 teaspoon maple syrup

1 teaspoon Dijon mustard

¼ teaspoon ground black pepper

¼ teaspoon salt (more to taste)

¾ cup fresh cranberries

¾ cup walnuts, halves or while pieces

Juice from half an orange


  1. Preheat the oven to 425°F. Placed halved or quartered Brussels sprouts on a rimmed sheet pan. In a small bowl, combine olive oil, maple syrup, Dijon mustard, black pepper and salt. Pour this mixture over Brussels sprouts and stir to combine.
  2. Roast for 15 minutes or until golden brown and mostly tender.
  3. Add cranberries and walnuts. Return to the oven and roast for another 5-10 minutes, watching carefully as both the cranberries and walnuts will burn if you keep them in too long.
  4. Remove from the oven and squeeze orange over Brussels, cranberries and walnuts. Toss to combine again if desired. Best served immediately.