House Favorite Roasted Brussels Sprouts Recipe - Pinch of Yum
Our recipes, your inbox. Sign up

House Favorite Roasted Brussels Sprouts

34 reviews / 5 average

These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal!

Let’s talk about these roasty, sweet, nutty brussels sprouts that combine those tender-crisp, whole-brussel bites with the ultra thin and crispy leaves, all coated with a lil’ mustard-maple drench and speckled with juicy bites of dried cranberry. Oh my gosh. WHY ARE THEY SO GOOD.

To be honest, I have very few “house favorites” in our house because I always change it up. Always trying new recipes, always moving on to the next thing. We hardly stay on any one recipe for more than just a few repeats because new! exciting! rah rah rah. But this recipe has been made WEEKLY for… um, the last five months? It has solidly earned its House Favorite status. We make these brussels sprouts all. the. time.

Dad loves them, toddler loves them, Mom loves them AND loves that everyone loves them. Also: guests love them, although usually if it’s more than just us, we’re going to need to double the recipe because, yes, in our house, we will for sure finish one pan between the three of us.

In This Post: Everything You Need For These Brussels Sprouts

Ingredients For These Roasted Brussels Sprouts

This is an SOS series recipe – as in, an excellent back pocket choice for when you just need to get something on the table quickly – so here’s our super short and sweet ingredient list:

  • brussels sprouts
  • walnuts
  • dried cranberries
  • maple syrup
  • Dijon mustard

And, of course, your standards: olive oil, salt, and pepper.

Prefer To Watch Instead Of Read?

Ingredients for House Favorite Brussels Sprouts

How To Make Brussels Sprouts That Actually Taste Good

Here we go!

  1. Prep your brussels sprouts. Cut off the base of the brussel sprout, remove the outer leaves, and cut it in half vertically. Turn on some music or a good show and go to town.
  2. Then, the brussels get tossed in olive oil and roast in the oven, cut side down, until they are nice and crispy.
  3. The walnuts get added for the last minute for a little toasting.
  4. The cranberries join the cool-down party.
  5. And finally, the sauce gets added directly to the pan. And by sauce, I mean an eyeballed little squirt of Dijon mustard and a solid drizzle of maple syrup (if you like things tangy, maybe a little balsamic vinegar too?). Get a little more olive oil, salt, and pepper up in there, maybe some red pepper flakes if you like things spicy, and ohhhkay yes.

That was easy. We are in business.

Roasted Brussels sprouts on a pan with a spatula

What To Serve with Brussels Sprouts

The brussels in and of themselves aren’t a meal (although, with the cranberries and walnuts in there…maybe they are?), but here are some ideas for what to serve them with – SOS STYLE.

The flavors of this recipe can go so many directions with whatever it is you’re eating. 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.

But for basic nights at home, when you want to really, truly, actually look forward to eating your vegetables, these basic, versatile, saucy, crispy sprouts are where it’s at.

I’m telling you – HOUSE FAVORITE.

Close-up of roasted Brussels sprouts on a pan with walnuts and cranberries.

House Favorite Brussels Sprouts: Frequently Asked Questions

I’m allergic to nuts. What can I substitute?

You could leave the nuts out completely or, if you can have seeds, you could add pumpkin seeds here. Once you add the pumpkin seeds, just keep a close eye on things so they don’t burn.

If they are more of a side dish, what can I serve these brussels sprouts with?

Great thing about these buddies is that they go with just about everything. Some ideas (if you have more time) include Date Night Lemon Pappardelle, these Swedish Meatballs, or this Skillet Chicken with Bacon and White Wine Sauce. YUM! (For SOS-friendly recipes to serve this with, see the list in the above section.)

How could I prep brussels sprouts in advance?

Brussels sprouts are really best fresh and crispy out of the oven, so for prepping ahead of time, I would recommend just cutting the brussels sprouts so they’re ready to get roasted, and whisk the mustard and maple syrup together so that’s ready to go too!

Can I add meat to these brussels sprouts?

Sure! Some diced pancetta or bacon would be great! You could also cook up some salmon to go with this very nicely.

Are there any herbs I could add to this?

Absolutely! Thyme and/or rosemary would be lovely additions to this.

Can I add cheese to this?

That sounds delicious! Yes. Crumbled goat cheese or feta cheese would be delicious.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A picture of House Favorite Roasted Brussels Sprouts

House Favorite Roasted Brussels Sprouts

  • Author: Lindsay
  • Total Time: 25 minutes
  • Yield: 34 servings 1x


These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal! 


  • one 12 oz. package raw brussels sprouts, halved
  • 2 tablespoons olive oil
  • a pinch of salt and pepper
  • a handful of walnuts
  • a handful of dried cranberries
  • 1 teaspoon Dijon mustard
  • 2 tablespoons maple syrup
  • extra olive oil, more salt and pepper, maybe some red pepper flakes if you want to spice things up


  1. Preheat the oven to 425 degrees. Place brussels sprouts cut-side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.
  2. Roast brussels sprouts for 15-20 minutes, until cut sides are very brown and some of the leaves are crispy. Add walnuts, mustard, and maple; return to oven for 5-10 minutes to get the walnuts toasted. (You can choose to either add the sauce now, or when the pan comes out of the oven in step 3. If you add it now, it gets kind of baked into the brussels, but if you add it when they’re done baking, it’ll be a little more saucy. I like it both ways. Your choice!)
  3. Remove from oven. Toss with cranberries directly on the baking sheet. Season and serve immediately. Yumo!


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Roast
  • Cuisine: American

Keywords: brussels sprouts, walnuts, cranberries

Recipe Card powered by Tasty Recipes logo

More Delicious Brussels Sprouts Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We like to use the 12 ounce (or similar sized) pre-packaged Brussels sprouts typically found in the produce section!

  1. Pinch of Yum Logo
    Marilyn Marrs

    A BAG of brussels sprouts? Please give the size in ounces. I am SO eager to make this recipe and, perhaps, convert my husband’s taste buds. Thank you.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We like to use the 12 ounce (or similar sized) pre-packaged Brussels sprouts typically found in the produce section!

      1. Pinch of Yum Logo

        Hello POY,
        Based on the first two comments on this recipe, it seems like you should avoid using vague, undefined terms like “a package” or “a handful”. Different cooks prefer different levels of precision. It would be helpful if you could be more precise in your ingredient measurements (in either volume or weight) and the people who count on that precision will appreciate it. The people who cook with a “handful of this” and a “dash of that” won’t pay close attention to precise measurements anyway, so they’ll be fine either way.

        1. Pinch of Yum Logo
          Mary Ann

          Everything I’ve seen in this recipe mentions 12 ounces in the PACKAGE. How is that not understandable?

  2. Pinch of Yum Logo
    Freda Addison

    Lindsay, I have to tell you this is the BEST Brussels sprouts recipe I have ever tried. It is scrumptious!
    My son and his wife came for supper tonight and I made pork chops, roast potatoes and your House Favourite Brussels Sprouts recipe and everyone raved
    about it. This is the first time I have ever written to
    Praise a recipe – that’s how much we all loved it.
    Thank you for the recipe!

  3. Pinch of Yum Logo

    Is this a side dish? Or do you eat it on top of rice or some other base?
    Looks so good!

      1. Pinch of Yum Logo

        Making this a s
        2nd time to serve with mushroom risotto.

        I love this dish and how it works with mushrooms!

  4. Pinch of Yum Logo

    Just made this tonight and subbed pecans for walnuts. My husband and I both LOVED it!!!! Will definitely make again- thinking about adding bacon too, because bacon 🤷🏼‍♀️😋

  5. Pinch of Yum Logo

    Well these are the best brussels I’ve ever had. I did add some bacon, because: bacon. But I’m pretty sure they would have still been devoured without it. I don’t think I’ll ever make brussels any other way again.

    1. Pinch of Yum Logo

      Did you add the bacon in the beginning? Or the second time the Brussels went back into the oven?

  6. Pinch of Yum Logo

    I made these the other night after seeing them on your Instagram and oh my goodness, they are amazing! I think they could convert any b/sprout hater, they’re THAT good! I think they’ll become a house favourite in our home too.

  7. Pinch of Yum Logo
    Stephanie K.

    Wow, these were good! I felt like I was eating at a restaurant…in my own kitchen. I substituted pecans for walnuts, and I served these next to Best Anytime Baked Chicken Meatballs. Will be adding this to our weekly rotation!

  8. Pinch of Yum Logo

    Yuuummmm!! I had Brussels and a cranberry/nut topping I hadn’t used from a salad mix. This was a hit for sure

  9. Pinch of Yum Logo

    Made with almonds because I was out of walnuts, and it was still delicious. Served with a side of roasted potatoes and some steak. Will definitely be making again

  10. Pinch of Yum Logo
    Sally Robbins

    These are THE BOMB! This recipe is definitely going into regular rotation. You hit all the right notes with this one. Thank you!

  11. Pinch of Yum Logo

    I was on the verge of drooling as I read this. Brussel sprouts are one of my favorites but I have always just roasted them with a bit of oil and that’s it. I can’t wait to try this, maybe tonight with some steaks and dill mashed potatoes. Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Yes and yes to the steaks and dill mashed potatoes! Hope you enjoy the sprouts!

  12. Pinch of Yum Logo

    These are great!! I actually look forward to having Brussels sprouts now!! Best recipe and super easy.

  13. Pinch of Yum Logo
    Adrienne Butler

    These are outrageously delicious and easy to make. Thank you for this recipe.

  14. Pinch of Yum Logo

    This was an awesome recipe!! I added a garlic clove while I was roasting the sprouts and added dried figs that I had just done today along with the dressing 👍👍 thanks for sharing

  15. Pinch of Yum Logo

    My family loved these! I whisked the mustard and maple syrup together before drizzling over the sprouts, and it worked well for me.

    Thank you for sharing a delicious dish that I will make again.

  16. Pinch of Yum Logo
    Karen C.

    This is my new obsession! The sweet/salty combo is amazing….and my favorite flavor profile! So good….and the whole family finally enjoys Brussels!

  17. Pinch of Yum Logo

    Threw some sliced chicken on the sheet pan as well. Doubled the sauce and poured it on both. The maple/mustard flavor was amazing on both. Made for an easy and delicious sheet pan meal.

  18. Pinch of Yum Logo

    Thus recipe is delicious and suuuuuuper easy to make. I added small slices of Salami in the beginning and they added a great taste. This will be a regular recipe for my family.

  19. Pinch of Yum Logo

    As a photographer, I really enjoyed your photos. In fact, they made my mouth water! I know what I am making for dinner tonight. Thanks for the post!