Roasted Brussels sprouts with cranberries and walnuts are a perfect addition to your Thanksgiving or Christmas table. They are simple, festive, and delicious!
I’m partnering with California Walnuts to bring you a year of nutty and delicious walnut recipes. This post is sponsored by California Walnuts but all opinions are my own.
Brussels!! Love ’em or hate ’em, they are a Thanksgiving staple. And I just so happen to love them, especially when they’re roasted or shredded into a slaw. By the way, if you’re a fan of Brussels sprouts roasted, you should also try my maple cayenne roasted Brussels sprouts. Just pinky promise to judge those by their taste and not their photos because I posted that recipe five years ago. Five years! That’s so crazy.
This is a full-on fall recipe with Brussels sprouts and cranberries. The addition of fresh cranberries is a given considering Thanksgiving and the prevalence of cranberries in the stores right now. Their tart flavor shines against the earthy Brussels sprouts.
The addition of walnuts gives this side dish a perfect nutty crunch — the walnuts become unbelievably flavorful after just a quick jaunt in the oven at a high temperature. Not only do they add loads of flavor, but they also give this side dish a hearty helping of protein. So much so that you can have bowl for a satisfying lunch the next day. Add a sprinkle of goat cheese to make a really fabulous salad!
Just as a side note, this combination of Brussels sprouts, cranberries, and walnuts is a nutrition powerhouse. The Brussels sprouts bring you fiber, vitamin K and vitamin C, and antioxidants. Walnuts add more antioxidants, omega-3’s, and polyphenols. Cranberries bring lots of vitamin C and are known for promoting urinary tract health. Great flavor and good health! That’s a winning recipe in my book!
While we’re talking about vegetables and walnuts cozying up, how good do these maple roasted carrots with walnuts look? I may never again roast vegetables without walnuts. This is a game changer.
About these Brussels Sprouts with Cranberries:
Let’s circle back around to these Brussels sprouts with cranberries and walnuts for a minute (I got distracted by those carrots!). All the fall flavors are tied together by roasting the sprouts in maple syrup and Dijon mustard. I use this same combination with my roasted sweet potatoes and shallots and it works just as well with Brussels sprouts.
The crowning glory of this tray of roasted vegetables is a squeeze of an orange on top of it all. The fresh orange juice brightens the flavors and really makes this dish stand out.
Once you try these roasted Brussels sprouts with cranberries, they will become a repeat player at all your future Thanksgiving celebrations. They’re great for Christmas too! After all, they are green and red!
And don’t forget dessert! Cranberry pecan pie is my favorite, not too sweet like typical pecan pie can be.
This Brussels Sprouts with Cranberries and Walnuts Recipe is sponsored by the California Walnut Board. All opinions are always my own. Thank you for supporting Rachel Cooks by reading about products and food I use and love in my own home.
More holiday side dishes
Try a few of my favorite recipes (and I don’t limit myself to making them only on the holidays!):
- Brown Sugar Glazed Carrots (with Bourbon)
- Shaved Brussels Sprouts Salad with Grapes and Parmesan
- Crockpot Stuffing Recipe: the best slow cooker stuffing!
- Roasted Acorn Squash with Spiced Yogurt Sauce
- EASIEST Baked Macaroni and Cheese (the best!)
- Roasted Parmesan Broccoli (you won’t believe how good broccoli can be)
- Garlic Roasted Potatoes
- Roasted Green Beans with Parmesan and Basil (better than French fries, I promise)
- 1 pound fresh Brussels sprouts, stem cut off and halved (quartered if large)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (more to taste)
- 3/4 cup frozen or fresh cranberries
- 3/4 cup California Walnuts, halves or large piees
- Juice from half an orange
- Preheat oven to 425°F.
- Placed halved or quartered Brussels sprouts on a rimmed sheet pan. In a small bowl, combine olive oil, maple syrup, Dijon mustard, black pepper and salt. Pour this mixture over Brussels sprouts and stir to combine (you can use your hands or a spatula).
- Roast for 15 minutes or until golden brown and mostly tender.
- Add cranberries and walnuts. Return to oven and roast for another 5-10 minutes, watching carefully as both the cranberries and walnuts will burn if you keep them in too long.
- Remove from oven and squeeze orange over Brussels, cranberries and walnuts. Toss to combine again if desired. Best served immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.