Roasted Brussels Sprouts, a House Favorite

House Favorite Brussels Sprouts is the best side vegetable, and it’s flecked with bright bursts, cranberries, and nutty Walnuts. Perfect addition to any meal.

These roasted, sweet, and nutty Brussels sprouts combine the tender-crisp bites and leaves with a little mustard-maple drizzle and are flecked with juicy dried cranberry bites. Oh my god. Why are they so good?

Since I am always changing things up, I don’t have many “house favorites.” We are always trying out new recipes and moving on to the next one. We rarely stay with a recipe more than a few times because it’s unique. Exciting! Rah, rah rah. This recipe has been prepared WEEKLY over the past… um… five months? This recipe has earned the status of House Favorite. These Brussels sprouts are all that we make. The. Time.

Dad, the toddler, and Mom love them. Also, guests love them. Although, if there are more than three of us in the house, it is usually necessary to double the recipe.

Ingredients for these Roasted Brussels Sprouts

Here’s a super-short and sweet list of ingredients for this SOS recipe.

  • Brussels sprouts
  • Walnuts
  • dried cranberries
  • Maple syrup
  • Dijon mustard

Brussels sprouts that actually taste good

  1. Prepare your Brussels sprouts. Remove the outer leaves and the base from the Brussels sprout. Cut it in half vertically. Play some music or watch a show.
  2. Then toss the Brussels sprouts in olive oil and then roast them in the oven with the cut side up until they’re nice and crispy.
  3. Last minute, add the walnuts to toast them.
  4. The cranberries are joining in the cool-down party.
  5. The sauce is then added to the pan. By sauce, I’m referring to a small amount of Dijon mustard and a generous drizzle of maple syrup. (If you prefer things tangy or sour, perhaps a bit of balsamic vinaigrette?). Add a bit more salt, pepper, olive oil, and red pepper flakes if you want it spicy.

What to serve with Brussels sprouts

Brussels sprouts are not a complete meal in themselves (although with the walnuts and cranberries in them, maybe they are. Here are some suggestions for how to serve them – SOS STYLE.

  • BACON. Yes. Yes.
  • Good old spaghetti
  • You can also make your other Thanksgiving favorites at this time of the year.
  • Chicken (to make it super easy, you can buy pre-seasoned chicken breasts and throw them into a skillet).
  • This delicious vegan pasta is a great example of easy pasta.
  • Salmon baked (or however you prefer to cook salmon!
  • Instant Pot Mac and cheese or Vegan mac and cheese?
  • You can also serve them with a delicious parmesan Risotto if you have the time!

This recipe is so versatile that it can be used for a variety of dishes. And I’m sure you can think of 100 or more fancier ideas to round out the table if you’re going for a more impressive dinner party situation, so don’t let me hold you back.

These basic, versatile, saucy, crunchy sprouts are the perfect choice for a basic night at home when you’re looking to eat your vegetables.


  • one 12 oz. Package raw Brussels sprouts.
  •  2 Tablespoons Olive oil
  •  A pinch of Salt. You can also find out more about the following: Pepper
  •  A handful of Walnuts
  •  A handful of dried cranberries
  •  One teaspoon of Dijon mustard
  •  2 Tablespoons Maple syrup
  •  Extra olive oil, salt and pepper, or red pepper flakes to spice up the dish


Preheat the oven to 425°F. Place the Brussels sprouts, cut side down, directly on a baking tray. Sprinkle with Salt and pepper and drizzle with oil.

Roast Brussels sprouts in the oven for 15 minutes or until they are crisp and the cut side is brown. Add walnuts, maple syrup, and mustard, and return to the oven for 5-10 more minutes. You can either add the sauce at this time or after the pan is removed from the range in step 3. It will be more saucy if you add the sauce after they are done baking. Both ways are good. You choose! )

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