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–+ servings

Maple Roasted Brussels Sprouts

Crispy, caramelized Brussels sprouts roasted in a maple glaze and topped with sweet dried cranberries and a buttery toasted pumpkin breadcrumb mixture. A festive, flavorful side dish perfect for holidays and cozy dinners alike.
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Servings: 6 servings

Ingredients

Brussels Sprouts—

  • 32 oz Brussels sprouts halved
  • 1 shallot thinly sliced
  • 2 –3 tbsp extra-virgin olive oil
  • 2 tbsp maple syrup
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika

Toasted Pumpkin Breadcrumbs—

  • 1/2 cup panko breadcrumbs
  • 1/2 cup pumpkin seeds pepitas
  • 1 tbsp unsalted butter
  • 1 tbsp maple syrup
  • Pinch of salt

Finishing—

  • 1/2 cup dried cranberries

Instructions

Roast the Brussels Sprouts

  • Preheat oven to 425°F.
  • Add Brussels sprouts, shallots, olive oil, maple syrup, apple cider vinegar, salt, pepper, garlic powder, onion powder, and paprika to a large bowl. Stir together well.
  • Spread onto a large baking sheet.
  • Roast 20–25 minutes, stirring halfway, until browned and caramelized.

Make the Toasted Pumpkin Breadcrumbs

  • Add breadcrumbs, pumpkin seeds, butter, maple syrup, and a pinch of salt to a small skillet.
  • Toast over low–medium heat, stirring often, until golden brown.
  • Set aside to cool.

Assemble & Serve

  • Add roasted Brussels sprouts to a serving bowl.
  • Top with dried cranberries and the toasted pumpkin breadcrumbs.
  • Toss gently and serve warm.