Roasted Holiday Brussels Sprouts That Steal the Table

You know that one side dish everyone fights over? This is it.

Crispy, caramelized Brussels sprouts with just enough sweet, salty, and tang to make your roast look like a supporting actor. If “I don’t like Brussels sprouts” is your personality trait, prepare to retire it.

These taste like a festive mic drop, and they come together faster than your uncle’s opinions at dinner.

The Secret Behind This Recipe

Perfect holiday Brussels sprouts are all about three moves: high heat, plenty of surface area, and a flavor trifecta.

First, roasting at high temp renders the edges crispy while the centers stay tender.

Second, halving the sprouts and placing them cut-side down maximizes browning. Third, we finish with a maple-Dijon-balsamic glaze, toasted pecans, and pomegranate arils for crunch and pop.

It’s contrast city: sweet vs. savory, crispy vs. juicy, rich vs. bright.

Roasted Holiday Brussels Sprouts That Steal the Table

Recipe by Lori AndersonCourse: Dinner

Servings

6

servings

Prep time

15

minutes

Cooking time

22

minutes

Calories

190

kcal

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon balsamic vinegar

• 1 tablespoon pure maple syrup (or honey)

• 2 teaspoons Dijon mustard

• 1/3 cup pecans, roughly chopped and toasted

• 1/3 cup pomegranate arils (or dried cranberries)

• 1 tablespoon unsalted butter (optional, for gloss)

• 1 small shallot, thinly sliced (optional for bite)

• 1/4 teaspoon red pepper flakes (optional heat)

• Zest of 1/2 orange (optional holiday aroma)

Directions

• Heat the oven: Preheat to 425°F (220°C). Place a large rimmed sheet pan inside while it heats to get it ripping hot.
• Prep the sprouts: Trim the ends, remove ragged outer leaves, and halve lengthwise. If some are huge, quarter them so everything cooks evenly. Dry them well—moisture is the enemy of crisp.
• Season like you mean it: In a big bowl, toss sprouts with olive oil, salt, and pepper. Add the shallot and red pepper flakes if using. Coat every leaf; no dry sprouts, please.
• Roast for color: Carefully pull the hot pan from the oven. Spread sprouts cut-side down in a single layer without crowding. Roast 15 minutes, then check: you want deep browning.
• Flip and finish: Toss the sprouts, then roast another 7–10 minutes until crispy outside and tender inside.
• Make the glaze: While they roast, whisk balsamic, maple, and Dijon. Add butter at the end if you want a silky finish. Stir in orange zest for extra festive vibes.
• Toss and top: Transfer hot sprouts to a bowl, drizzle the glaze, and toss. Fold in toasted pecans and pomegranate arils. Taste and adjust salt/acid—this is where you dial in the magic.
• Serve immediately: Hot and crackly is the goal. If they sit, they soften—still tasty, but less “wow.”

Storage Instructions

• Fridge: Store leftovers in an airtight container up to 3 days.
• Reheat: Use a 400°F oven or air fryer for 5–8 minutes to revive crispness. Microwave only if you must—texture suffers.
• Make-ahead: Trim and halve sprouts up to 24 hours in advance.
  

  Mix glaze a day ahead. Roast just before serving, then glaze and garnish.

• Freezer: Not recommended; they turn mushy.
  

  Hard pass, IMO.

Why This is Good for You

Brussels sprouts are cruciferous powerhouses with fiber, vitamin C, vitamin K, and antioxidants like kaempferol. Translation: they support immunity, bone health, and cellular defense.

Pecans deliver heart-friendly monounsaturated fats, while pomegranate adds polyphenols that love your cardiovascular system. The maple adds sweetness without a sugar bomb; balsamic and mustard bring flavor so you use less oil and salt overall.

Nutrition Stats

• Approximate per serving (1/6 of recipe):
• Calories: ~190
• Protein: ~5 g
• Total Fat: ~11 g (mostly unsaturated)
• Carbohydrates: ~20 g
• Fiber: ~6 g
• Sugars: ~8 g
• Sodium: ~320 mg (varies with salt level)

Note: Stats vary with oil amount, add-ins, and exact produce size.

If you toss in bacon or cheese, obviously adjust.

What Not to Do

• Don’t overcrowd the pan. Steam kills crisp. Use two pans if needed.
• Don’t skip drying. Wet sprouts equal soggy sprouts.
• Don’t go low and slow. Lower temps won’t caramelize; you’ll get limp and sulky.
• Don’t glaze too early. Sugar burns.
  

  Glaze after roasting or in the last 2 minutes max.

• Don’t forget to taste. A pinch of salt or a splash of vinegar at the end transforms everything. Season like a pro.

Different Ways to Make This

• With bacon: Cook 4 slices chopped bacon on the sheet pan at 425°F until crisp.
  

  Roast sprouts in the rendered fat; finish with a splash of balsamic.

• Parmesan-crusted: Add 1/3 cup grated Parm in the last 5 minutes. Cheesy, salty, outrageous.
• Asian-inspired: Swap glaze for 1 tablespoon soy sauce or tamari, 1 tablespoon honey, 1 teaspoon rice vinegar, and a drizzle of sesame oil; top with toasted sesame seeds.
• Smoky-sweet: Toss with 1/2 teaspoon smoked paprika and a pinch of cayenne before roasting; finish with honey and lime.
• Vegan luxe: Skip butter and use maple-balsamic as written; add toasted hazelnuts and golden raisins.
• Air fryer: 390°F for 12–16 minutes, shaking twice.
  

  Work in batches for crisp results.

FAQ

How do I pick the best Brussels sprouts?

Choose firm, tight sprouts with bright green leaves and minimal yellowing. Smaller ones tend to be sweeter and cook faster.

If buying on the stalk, look for freshness and even sizing.

Can I use frozen Brussels sprouts?

Yes, but they won’t get as crispy. Thaw, pat very dry, and roast on a screaming hot pan.

Consider the air fryer for better texture, and don’t expect the same caramelization as fresh.

What if I don’t have pomegranate arils?

Use dried cranberries or chopped dried cherries for sweetness and color. A quick pickled red onion also adds that punchy contrast.

Not strictly traditional, but who’s policing your plate?

How do I make this nut-free?

Swap pecans for roasted pumpkin seeds or sunflower seeds. You’ll still get crunch without the allergens.

Toast them lightly for max flavor.

Can I keep them warm for a party?

Yes—hold in a 200°F oven for up to 20 minutes. Add glaze and garnishes right before serving to avoid sogginess.

A quick 2-minute blast at 425°F revives them if needed.

Why are my sprouts bitter?

Two reasons: under-browning and overcooking. Proper caramelization tames bitterness, while overcooking brings it back.

Balance with sweetness (maple) and acid (balsamic) to keep flavors in check.

The Bottom Line

Roasted Holiday Brussels Sprouts are the side that makes people ask for the recipe before dessert. High heat, a tight glaze, and crunchy-bright garnishes turn a humble veg into a festive showstopper.

Make them once, and watch them vanish. And if someone still “doesn’t like Brussels sprouts”?

More for you—win-win, FYI.