Score!!! This recipe is so awesome. I have committed to bringing a few vegan side dishes and a vegan main dish to one of our Thanksgiving gatherings this year. I wanted to experiment with some recipes I’ve never made before. I love roasted Brussels sprouts and wanted to incorporate some fall flavors. So, I roasted up some Brussels, topped them with some cranberries and pecans and topped it off with a maple balsamic glaze reminiscent of the maple balsamic vinaigrette that I use on my Fall Harvest Salad. It’s a winner for sure! Hope you enjoy.

Roasted Brussels Sprouts with Maple Balsamic Glaze
Serves 8
Savory Brussels sprouts with cranberries and pecans, drizzled with a maple balsamic glaze. A vegan side dish.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 1 pound fresh Brussels sprouts, stems removed and halved
  2. 2 T. olive oil
  3. 1/2 C. dried cranberries
  4. 1/2 C. pecan halves
  5. Salt and pepper to taste
For the glaze
  1. 1/2 C. balsamic vinegar
  2. 3/4 C. maple syrup
  1. Preheat oven to 375 degrees
  2. Toss Brussels sprouts in olive oil and put into a baking dish sprayed with cooking spray
  3. Sprinkle with salt and pepper
  4. Roast in the oven for about 30 minutes
Make the glaze
  1. In a small saucepan combine the maple syrup and balsamic vinegar
  2. Bring to a boil, then reduce heat to a simmer
  3. Let the sauce reduce over low heat until a thicker glaze forms, about 10-12 minutes
Put it together
  1. Top the Brussels sprouts in the baking dish with dried cranberries, then top with pecan halves
  2. Drizzle glaze over the top
  3. Serve warm or at room temp
Auntie Jen