Holiday Roasted Brussels Sprouts with Cranberries, Pecans & Maple Glaze

Ingredients 1 ½ lbs Brussels sprouts, trimmed and halved 3 tbsp olive oil 1 tsp kosher salt ½ tsp black pepper ½ tsp garlic powder ⅓ cup dried cranberries ½ cup chopped pecans (toasted is best) 3 tbsp maple syrup 1 tbsp balsamic vinegar Instructions 1. Preheat oven to 425°F. Line a baking sheet with parchment. 2. Season the sprouts: Toss Brussels sprouts with olive oil, salt, pepper, and garlic powder. Spread cut-side down on the baking sheet. 3. Roast: Bake for 20–25 minutes, until edges are browned and crispy. 4. Prepare glaze: In a small bowl, whisk together maple syrup and balsamic vinegar. 5. Assemble: Transfer hot Brussels sprouts to a serving bowl. Add cranberries and pecans (and bacon if using). Drizzle with the maple-balsamic glaze and toss gently. 6. Serve warm and enjoy the sweet, tangy, crunchy goodness. Tips Add a sprinkle of feta or goat cheese for extra richness. Swap pecans for walnuts or pistachios. If you love heat, add a pinch of red pepper flakes to the glaze.