🍂 One-Pan Roasted Brussels Sprouts & Cranberries – Sweet-Savory Thanksgiving Magic!
A vibrant, one-pan vegan side that combines caramelized Brussels sprouts, tart cranberries, and a sweet-tangy maple-balsamic glaze—ready in 30 minutes!
This 30-minute, all-in-one-pan marvel transforms humble Brussels sprouts into a showstopping holiday side. The maple-balsamic glaze adds a glossy, caramelized finish while preserving the natural crunch of the sprouts. Cranberries inject tartness that balances the sweetness of roasted vegetables, making this vegan dish crowd-pleasing enough for omnivores or plant-based guests alike. Gluten-free, low-carb, and low-effort—perfection for Thanksgiving!
Ingredients
- 1 lb Brussels sprouts (about 24 small)
- 1 cup fresh or frozen cranberries, thawed
- 1/3 cup pure maple syrup
- 2 tbsp balsamic vinegar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup chopped toasted pecans (optional)
- 1 tbsp fresh thyme or rosemary (optional)
Instructions
- Step 1: 1
Cut and Prep: Trim the bottom ends of Brussels sprouts and halve. Toss with olive oil, salt, and pepper.
💡 Use a wire rack in the pan for even caramelization.
- Step 2: 2
Roast: Spread sprouts on a baking sheet. Roast at 425°F (220°C) for 20-25 minutes until golden.
💡 Add cranberries and pecans during the last 5 minutes for tartness and crunch.
- Step 3: 3
Make the Glaze: Whisk maple syrup, balsamic, apple cider vinegar, Dijon, and cinnamon until thickened. Drizzle over roasted sprouts.
💡 For faster glaze, use a small saucepan on the stove.
Why This Recipe Works
⏰ Time-Saving
Everything roasts in a single pan with minimal hands-on time—perfect for busy Thanksgiving days when multiple dishes need attention.
💰 Budget-Friendly
Uses affordable, pantry-friendly staples like olive oil, vinegar, and maple syrup rather than specialty ingredients.
👥 Crowd-Approved
The sweet-tart balance and crispy texture appeal to vegans, omnivores, and even picky eaters who think Brussels sprouts are unappealing.
🌟 Nutrient Powerhouse
Packs antioxidants from cranberries, fiber from sprouts, and heart-healthy oils without sacrificing flavor.
One-Pan Maple Balsamic Brussels Sprouts
A 30-minute vegan Thanksgiving side with caramelized Brussels, tart cranberries, and antioxidant-rich maple-balsamic glaze.
🛒 Ingredients
- - 1 lb Brussels sprouts
- - 1 cup cranberries
- - 1/3 cup maple syrup
- - 2 tbsp balsamic vinegar
- - 1 tbsp olive oil
👨🍳 Instructions
Cut and Toss: Halve Brussels sprouts and toss with oil, salt, and pepper.
💡 Use a wire rack for even roasting.
Roast: Spread on baking sheet, roast for 20-25 minutes at 425°F.
💡 Add cranberries and pecans during the last 5 minutes.
Make Glaze: Whisk maple syrup, vinegar, mustard, and cinnamon until thickened. Drizzle over sprouts.
💡 For thicker glaze, simmer on the stove for 5 minutes.
Nutrition (per serving):
Ingredient Notes & Substitutions
Brussels Sprouts
Provide a nutty base with antioxidants. Choose compact sprouts with no brown spots.
Sub: Cauliflower or kale for gluten-free options.
Maple Syrup
Offers natural sweetness and balances the tartness of the cranberries without refined sugars.
Sub: Agave nectar or brown rice syrup for similar consistency.
Cranberries
Add festive tartness and vitamin C. Use frozen in a pinch—just ensure they're thawed before roasting.
Sub: Frozen cherries or red currants for seasonal alternatives.
Balsamic Vinegar
Imparts tangy depth and helps glaze caramelize during roasting. Avoid cheap varieties with high sugar.
Sub: Apple cider vinegar for a less sweet profile.
Pro Tips for Perfect Maple Balsamic Brussels Sprouts
🍁Cutting Technique
Remove any tough outer leaves first. Halving ensures even roasting and better glaze absorption.
⏰Time Management
Add cranberries and nuts during the last 5 minutes to prevent over-roasting and preserve their texture.
♻️Storage
Store leftovers in an airtight container at room temperature for 24 hours, then refrigerate for up to 4 days.
👩🍳Serving
Garnish with a few thyme leaves just before serving for a festive, aromatic finish.
Variations & Customizations
Cranberry-Pecan Twist
Add 1/4 cup chopped pecans during the final 5 minutes of roasting for added crunch and nutty depth.
Spiced Version
Include 1/2 tsp ground ginger in the glaze for a warm, autumnal flavor that complements turkey.
Herb-Infused
Use fresh thyme or rosemary instead of dried for a more herbaceous aroma that pairs beautifully with roasted vegetables.
Cheese Lovers’ Option
Top with 1/4 cup crumbled goat cheese before drizzling the glaze for non-vegan richness (optional addition for omnivores).
Serving Suggestions & Pairings
🍽️ Best Served With:
- Turkey Breast with Herb Butter: The light meat balances the sprouts' tangy sweetness.
- Wild Mushroom Risotto: Earthy mushrooms complement the citrusy balsamic in the glaze.
- Cinnamon Apple Stuffing: The warm spices harmonize with cranberries and maple flavors.
🍷 Drink Pairings:
Opt for a dry Riesling or Pinot Noir—both enhance the tartness of cranberries while softening the balsamic tang.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Chop and toss Brussels sprouts up to 24 hours in advance. Store in a sealed container without oil until roasting day.
Refrigerator Storage
Place in an airtight container for up to 4 days. Reheat with a splash of water in a covered dish at 350°F (175°C) for 5-8 minutes.
Freezer Storage
Freeze leftover roasted sprouts for up to 1 month. Thaw in the fridge overnight before reheating on the stove with a dash of maple syrup.
Reheating Instructions
For best results, reheat in the oven at 350°F (175°C) on a wire rack to restore crispness. Avoid microwaving for texture.
Troubleshooting & FAQs
Q: My sprouts burned at the bottom. What went wrong?
A: This often happens if vegetables are overcrowded on the pan. Spread thinly for even roasting. Using a wire rack helps, too.
Q: How do I prevent the glaze from burning?
A: Add the glaze during the final 3-5 minutes of cooking. If you notice sticking, deglaze the pan with 1-2 tablespoons of water before adding the glaze.
Q: Can I use fresh cranberries instead of frozen?
A: Yes, just ensure they're fully thawed to avoid moisture pooling. Drain excess liquid before spreading on the pan.
Q: Is this recipe kid-friendly?
A: Many kids will enjoy the sweet glaze masking the bitterness of raw Brussels sprouts. Offer alongside familiar sides like mashed potatoes or rolls.
Final Thoughts
This maple-balsamic Brussels sprouts dish is proof that even humble vegetables can become Thanksgiving showstoppers. Its sweet-tart balance works wonders on plant-based menus while also impressing omnivore guests with satisfying crunch. The one-pan simplicity ensures you'll save room for dessert, and the vibrant golden-red color adds festive flair to any holiday table. Pair it with rosemary turkey or a creamy polenta for the perfect complete meal.
Pin this now and revisit it year-round for a quick, healthy side that transitions seamlessly from fall feasts to winter gatherings. For Pinterest visibility, post this recipe as Part 2 of a Complete The Look meal series: anchor with a classic Thanksgiving turkey first, then share this Brussels sprouts side, and cap it with a maple pecan pie for maximum holiday engagement.
