Name: Balsamic Roasted Brussels Sprouts with Maple, Cranberries, and Pecans Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound Brussels sprouts, sliced in half; 1 small red onion, sliced into wedges; Extra-virgin olive oil, for drizzling; 1 1/2 tablespoons balsamic vinegar; 1 teaspoon maple syrup; 2 cups cooked farro; 1 tablespoon extra-virgin olive oil; 2 tablespoons fresh lemon juice, more to taste; ½ teaspoon Dijon mustard; ⅓ cup toasted pecans; ⅓ cup dried cranberries; Handful of microgreens, optional; Sea salt and freshly ground black pepper, to taste

Jump to Recipe· 3.8 from 254 reviews

If you're looking for a vibrant and flavorful side that will instantly elevate your meal, the Balsamic Roasted Brussels Sprouts with Maple, Cranberries, and Pecans Recipe is a must-try. This dish combines the natural earthiness of roasted Brussels sprouts with the sweet warmth of maple syrup, the tangy depth of balsamic vinegar, and the delightful crunch and chewiness from toasted pecans and dried cranberries. It’s perfect for cozy fall or winter dinners, and once you try it, it might just become your new seasonal favorite!

The image shows a baking tray filled with roasted Brussels sprouts. The Brussels sprouts are halved, with their cut sides golden brown and slightly crispy, showing a mix of light green and caramelized brown colors. Some outer leaves are a bit darker and charred, adding texture and variation. The baking tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You'll Need

These ingredients are simple yet essential. Each one plays a unique role in bringing together a balance of sweet, tangy, crunchy, and fresh flavors that make this dish irresistible.

Brussels sprouts (1 pound, sliced in half): The star of the show, providing a satisfying roasted texture and earthy base flavor.
Red onion (1 small, sliced into wedges): Adds a subtle sweetness and caramelized depth when roasted alongside the sprouts.
Extra-virgin olive oil (for drizzling): Keeps everything beautifully coated, aiding even roasting and adding richness.
Balsamic vinegar (1 ½ tablespoons): Gives a tangy brightness that cuts through the richness and adds complexity.
Maple syrup (1 teaspoon): Offers a gentle sweetness that complements balsamic vinegar perfectly.
Cooked farro (2 cups): A nutty, chewy grain that turns the dish into a more substantial side or light meal.
Lemon juice (2 tablespoons, plus more to taste): Brightens the flavors and adds a fresh zing.
Dijon mustard (½ teaspoon): Provides a gentle sharpness and helps emulsify the lemon and olive oil dressing.
Toasted pecans (⅓ cup): Crunchy and buttery, enhancing the texture contrast in the dish.
Dried cranberries (⅓ cup): Bring a chewy burst of tart-sweet flavor to balance the roasted sprouts.
Microgreens (handful, optional): A fresh, peppery garnish that adds a lovely pop of green and vibrant texture.
Sea salt and freshly ground black pepper: Essential seasonings that bring all the flavors together in perfect harmony.

How to Make Balsamic Roasted Brussels Sprouts with Maple, Cranberries, and Pecans Recipe

Step 1: Preparing Your Vegetables

Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup and to prevent sticking. Trim and slice the Brussels sprouts in half to ensure even cooking, then slice the red onion into wedges. These preparations help the vegetables roast evenly, gaining a lovely caramelized edge and tender interior.

Step 2: Season and Roast

Place the Brussels sprouts and red onion wedges on the baking sheet. Drizzle generously with extra-virgin olive oil, followed by the balsamic vinegar and maple syrup. Sprinkle sea salt and freshly ground black pepper over everything. Toss the veggies right on the pan to coat them evenly in the flavorful mixture. Pop the sheet into the oven and roast for 30 to 40 minutes, until the Brussels sprouts are tender and beautifully browned around the edges. This roasting step unlocks deep, savory-sweet notes you’ll love.

Step 3: Preparing the Farro Dressing

While the veggies roast, prepare your grain base by combining the cooked farro with a dressing made from 1 tablespoon of extra-virgin olive oil, fresh lemon juice, Dijon mustard, and a pinch of salt and pepper. Toss the farro until it’s evenly coated. This zesty dressing brightens the dish and adds a pleasant tang that contrasts with the rich roasted sprouts.

Step 4: Combine All the Components

Once the Brussels sprouts and onions are perfectly roasted, add them to the dressed farro in a large bowl. Toss in the toasted pecans and dried cranberries, stirring gently to combine all the textures and flavors. Taste the mixture, then adjust seasoning with additional lemon juice, salt, or pepper as needed. This step brings all the individual elements together, creating a harmonious medley of flavor and texture.

How to Serve Balsamic Roasted Brussels Sprouts with Maple, Cranberries, and Pecans Recipe

A baking tray filled with whole and halved green Brussels sprouts and thick slices of purple-red onion, all spread out evenly on a sheet of white parchment paper; the Brussels sprouts have a fresh, glossy texture with some light browning, while the onion slices show a smooth, slightly translucent surface with darker edges; the tray has a well-used, metallic look with slight discoloration around the edges; all is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A handful of fresh microgreens scattered over the top adds a peppery burst of freshness and a lovely vibrant green color. If you don’t have microgreens, thinly sliced fresh herbs like parsley or thyme work wonderfully as well. The freshness of the garnish provides a perfect balance to the roasted, slightly sweet components.

Side Dishes

This dish pairs beautifully with roasted meats like chicken, turkey, or pork roast, making it a fantastic holiday or weeknight side. It also jazzes up casual dinners when served alongside some creamy mashed potatoes or crusty bread. The hearty farro and the complex flavors mean it stands well next to a variety of mains without getting overshadowed.

Creative Ways to Present

For a festive touch, serve the Balsamic Roasted Brussels Sprouts with Maple, Cranberries, and Pecans Recipe in a rustic wooden bowl or spread it out on a large platter garnished with extra pecans and cranberries for a colorful, inviting presentation. You can even stuff roasted acorn squash halves with this mixture for an elegant yet cozy autumnal serving idea. It looks impressive while being delightfully simple.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dish actually tastes better the next day as the flavors meld together even more. Just be sure to keep it chilled to maintain freshness.

Freezing

While the farro and roasted vegetables freeze well individually, the texture of the Brussels sprouts may change after freezing. If you plan to freeze this dish, separate the cooked components and freeze the farro and pecans separately from the roasted Brussels sprouts and cranberries for best results.

Reheating

To reheat, gently warm the leftovers in a skillet over low-medium heat to keep the pecans crunchy and avoid soggy vegetables. A quick toss in the oven also works well to freshen up the roasted edges. Add a squeeze of fresh lemon juice before serving to brighten the flavors again.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are ideal for roasting to achieve that perfect crispy edge, you can use thawed frozen sprouts in a pinch. Just be mindful that they might roast faster and could become softer. Keeping an eye on them during roasting is key.

Is this dish vegetarian and vegan?

Yes! This recipe is naturally vegetarian and vegan-friendly as it uses plant-based ingredients only. Just be sure to use pure maple syrup and check your balsamic vinegar’s ingredients if you’re strictly vegan.

Can I substitute the farro with another grain?

Absolutely. Quinoa, barley, or even cooked brown rice would make great alternatives, each bringing their own texture and flavor nuances to the dish.

How can I make this recipe nut-free?

If you need to avoid nuts, simply omit the pecans or replace them with toasted seeds like pumpkin or sunflower seeds for a similar crunch and flavor boost.

Can I prepare this recipe ahead of time for a holiday meal?

Yes! You can roast the Brussels sprouts and onions and prepare the dressing and farro in advance. Store them separately and assemble just before serving to keep everything fresh, crunchy, and vibrant.

Final Thoughts

There’s something truly special about the Balsamic Roasted Brussels Sprouts with Maple, Cranberries, and Pecans Recipe that makes it a standout side dish any time you want to impress your guests or simply treat yourself. The wonderful balance of sweet, tangy, nutty, and savory notes combined with varied textures creates a dish that’s as comforting as it is exciting. So go ahead and make this at your next meal — your taste buds will thank you!

Balsamic Roasted Brussels Sprouts with Maple, Cranberries, and Pecans Recipe

Ingredients You'll Need