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Maple Balsamic Brussels Sprouts with Cranberries and Hazelnuts

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In this maple balsamic brussels sprouts recipes, brussels sprouts and cranberries are roasted and then tossed in maple syrup and balsamic vinegar. Toasted hazelnuts give this side dish some flavor and crunch!
Course Side Dishes
Cuisine American
Keyword balsamic vinegar, Brussels sprouts, cranberries, hazelnuts, holiday, maple syrup, Thanksgiving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 128
Author Laurie McNamara

Equipment

Ingredients

  • 2 pounds brussels sprouts trimmed and halved
  • 2 tablespoons olive oil
  • flakey sea salt
  • 1 cup fresh cranberries
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoons black pepper
  • 1/3 cup chopped toasted hazelnuts.
US Customary - Metric

Instructions

  • Preheat your oven to 425℉ (or 220℃).
  • On a metal, rimmed baking sheet, toss halved brussels sprouts with 2 tablespoons olive oil. Place the brussels sprouts, cut side down, and roast for 10 minutes.
  • Remove pan from the oven and add the cranberries. Continue to roast for an additional 10 minutes.
  • Remove and toss into a bowl with the maple syrup, balsamic vinegar, black pepper and toasted hazelnuts.
  • Serve immediately.

Nutrition

Serving: 1g | Calories: 128kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 30mg | Potassium: 493mg | Fiber: 5g | Sugar: 6g | Vitamin A: 857IU | Vitamin C: 97mg | Calcium: 60mg | Iron: 2mg