These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal! <\/p>\n<\/div>\n
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Let\u2019s talk about these roasty, sweet, nutty brussels sprouts that combine those tender-crisp, whole-brussel bites with the ultra thin and crispy leaves, all coated with a lil\u2019 mustard-maple drench and speckled with juicy bites of dried cranberry. Oh my gosh. WHY ARE THEY SO GOOD.<\/p>\n
To be honest, I have very few \u201chouse favorites\u201d in our house because I always change it up. Always trying new recipes, always moving on to the next thing. We hardly stay on any one recipe for more than just a few repeats because new! exciting! rah rah rah. But this recipe has been made WEEKLY for\u2026 um, the last five months? It has solidly earned its House Favorite status. We make these brussels sprouts all. the. time. <\/p>\n
Dad loves them, toddler loves them, Mom loves them AND loves that everyone loves them. Also: guests love them, although usually if it\u2019s more than just us, we\u2019re going to need to double the recipe because, yes, in our house, we will for sure finish one pan between the three of us.<\/p>\n
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In This Post: Everything You Need For These Brussels Sprouts<\/h2>\n\n
Ingredients For These Roasted Brussels Sprouts<\/h2>\n
This is an SOS series recipe \u2013 as in, an excellent back pocket choice for when you just need to get something on the table quickly \u2013 so here\u2019s our super short and sweet ingredient list:<\/p>\n
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brussels sprouts<\/li>\n
walnuts<\/li>\n
dried cranberries<\/li>\n
maple syrup<\/li>\n
Dijon mustard<\/li>\n<\/ul>\n
And, of course, your standards: olive oil, salt, and pepper.<\/p>\n
Prefer To Watch Instead Of Read?<\/h2>\n<\/figure>\n
How To Make Brussels Sprouts That Actually Taste Good<\/h2>\n
Here we go!<\/p>\n
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Prep your brussels sprouts. <\/strong>Cut off the base of the brussel sprout, remove the outer leaves, and cut it in half vertically. Turn on some music or a good show and go to town. <\/li>\n
Then, the brussels get tossed in olive oil and roast in the oven<\/strong>, cut side down, until they are nice and crispy. <\/li>\n
The walnuts get added<\/strong> for the last minute for a little toasting.<\/li>\n
The cranberries join<\/strong> the cool-down party.<\/li>\n
And finally, the sauce gets added directly to the pan<\/strong>. And by sauce, I mean an eyeballed little squirt of Dijon mustard and a solid drizzle of maple syrup (if you like things tangy, maybe a little balsamic vinegar too?). Get a little more olive oil, salt, and pepper up in there, maybe some red pepper flakes if you like things spicy, and ohhhkay yes.<\/li>\n<\/ol>\n
That was easy. We are in business.<\/p>\n<\/figure>\n
What To Serve with Brussels Sprouts<\/h2>\n
The brussels in and of themselves aren\u2019t a meal (although, with the cranberries and walnuts in there\u2026maybe they are?), but here are some ideas for what to serve them with \u2013 SOS STYLE.<\/p>\n
The flavors of this recipe can go so many directions with whatever it is you\u2019re eating. And I\u2019m sure you can think of 100 or more fancier ideas to round out the table if you\u2019re going for a more impressive-dinner-party situation, so don\u2019t let me hold you back.<\/p>\n
But for basic nights at home, when you want to really, truly, actually look forward to eating your vegetables, these basic, versatile, saucy, crispy sprouts are where it\u2019s at.<\/p>\n
I\u2019m telling you \u2013 HOUSE FAVORITE.<\/p>\n<\/figure>\n
House Favorite Brussels Sprouts: Frequently Asked Questions<\/h2>\n
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I\u2019m allergic to nuts. What can I substitute? <\/strong> <\/p>\n
You could leave the nuts out completely or, if you can have seeds, you could add pumpkin seeds here. Once you add the pumpkin seeds, just keep a close eye on things so they don\u2019t burn. <\/p>\n<\/p><\/div>\n
How could I prep brussels sprouts in advance?<\/strong> <\/p>\n
Brussels sprouts are really best fresh and crispy out of the oven, so for prepping ahead of time, I would recommend just cutting the brussels sprouts so they\u2019re ready to get roasted, and whisk the mustard and maple syrup together so that\u2019s ready to go too!<\/p>\n<\/p><\/div>\n
Can I add meat to these brussels sprouts?<\/strong> <\/p>\n
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