There’s something about roasted Brussels sprouts that just belongs on a holiday table. They’re cozy, caramelized, and naturally a little sweet when they hit high heat. But when you pair them with tart cranberries and warm, toasty pecans, the whole dish becomes something brighter – something that feels like the season without relying on sugar or heavy sauces.
This version is intentionally simple – just whole ingredients that taste good together. And yes, you can add a tiny drizzle of maple syrup if you want that classic holiday gloss, but it’s completely optional. This dish stands beautifully on its own.
Why This Dish Works for Midlife Women
These roasted Brussels sprouts is the kind of recipe my midlife ladies would love because it checks every box:
- Blood sugar friendly (no heavy sweeteners)
- Fiber-rich (hello, Brussels sprouts)
- Healthy fats from pecans
- Antioxidants from canberries
- Festive without being sugary
- Easy – because no one needs a complicated recipe during the busiest season
It’s the perfect “bring-to-the-party” dish that feels indulgent but leaves you energized instead of sluggish.
Holiday Roasted Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 25 – 30 Minutes
- Total Time: 35-40 minutes
- Yield: 4–6 as a side dish 1x
Description
This healthy holiday side dish brings together roasted Brussels sprouts, tart cranberries, and buttery toasted pecans for a festive, midlife-friendly recipe.
Ingredients
1 1/2 lbs. Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tbsp fresh orange juice
1/2 cup fresh or frozen cranberries
1/2 cup pecans, roughly chopped
Sea salt and black pepper, to taste
Optional: 1-2 teaspoons maple syrup for a light holiday gloss
Instructions
1. Preheat and prep: Heat your oven 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Season the Brussels sprouts: Toss the halved sprouts with olive oil, salt, pepper, and the fresh orange juice. The citrus brightens the bitterness and adds a subtle holiday aroma.
3. Roast until caramelized: Spread the sprouts in a single layer and roast for 20 minutes. They should be golden on the edges and starting to crisp.
4. Add the cranberries: Scatter the cranberries over the pan and roast for another 8-10 minutes. They’ll soften and burst slightly.
5. Toast the pecans: In the last 5 minutes of roasting, sprinkle the pecans on top so they warm and deepen flavor without burning.
6. Optional maple finish: If you want a touch of holiday sweetness, drizzle 1-2 teaspoons of maple syrup over the hot sprouts and toss gently.
7. Serve warm.
What This Roasted Brussels Sprouts Dish Tastes Like
Expect a balance of:
- Savory roasted Brussels sprouts
- Bright, tart cranberries
- Warm, buttery pecans
- A hint of citrus
- Optional light sweetness (if you include maple)
It’s warm, crisp, and a little tart – a side dish that cuts through the richness of the holiday table in the best way.
Want More Recipes That Love You Back?
Dive into my free metabolism-boosting recipe collection, where you’ll find meals designed to reduce inflammation, support hormonal balance, and nourish your body with every bite.
+ show Comments
- Hide Comments
add a comment