Can I use frozen Brussels sprouts for this recipe?

Yes, with one adjustment. Thaw them fully and pat each sprout completely dry before halving, since surface water prevents browning. Roast at the same temperature but add about five extra minutes to the first roast, and your maple roasted Brussels sprouts with cranberries will still turn out sweet and caramelized.

Why do my roasted Brussels sprouts taste bitter?

Bitterness usually means the sprouts were crowded, under roasted, or cooked at too low a temperature. Give every sprout its own space on the pan and roast at a full 425°F so the natural sugars caramelize instead of just softening. The maple glaze then covers any remaining sharpness, which is exactly why this recipe works.

How do I keep them crispy when making them ahead for Christmas dinner?

Roast the full pan a day early, cool it uncovered, then refrigerate covered overnight. Before serving, spread the sprouts on a fresh sheet pan and reheat at 425°F for about eight minutes, which re crisps the edges beautifully. Add a spoonful of warmed maple syrup at the end to refresh the glaze.

Can I use fresh cranberries instead of dried?

I do not recommend it for this recipe. Fresh cranberries release a lot of juice and need much more sugar to taste pleasant, which would flood the pan and prevent the sprouts from crisping. Dried cranberries plump gently in the oven and stay chewy and tart, so stick with dried here and save fresh ones for sauce.

Can I use pancake syrup instead of pure maple syrup?

You can, but the flavor will not be the same. Pure maple syrup brings a woodsy complexity that pancake syrup, which is mostly corn syrup with flavoring, cannot match. Since the maple is the soul of the glaze, this is the one ingredient worth buying the real thing for.

Maple Roasted Brussels Sprouts with Cranberries (Vegan)

Ingredients

Scale

2 lbs Brussels sprouts, trimmed and halved
3 tbsp extra-virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp pure maple syrup
1 tbsp balsamic vinegar
2/3 cup dried cranberries
2/3 cup pecan halves, toasted
1 tsp orange zest (optional)
1/4 tsp red pepper flakes (optional)

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Instructions

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt and black pepper until evenly coated.
Arrange cut-side down in a single layer without crowding.
Roast 20 minutes until edges turn golden and crisp.
Flip the sprouts, scatter cranberries and pecans over the pan, then drizzle with maple syrup and balsamic vinegar.
Roast 8 to 10 minutes more until the glaze bubbles and the nuts smell toasted.
Rest 5 minutes on the pan so the glaze sets slightly.
Shower with orange zest and red pepper flakes if using.
Serve warm straight from the pan or a serving platter.

Author: Nourish Table
Prep Time: 15 minutes
Cook Time: 30 minutes