Maple Dijon Roasted Brussel Sprouts & Cranberries

With the holiday season coming up, you can never have too many side dishes at the ready. Whether you need something easy to bring to a potluck or family dinner, these Roasted Brussel Sprouts are sure to be a crowd pleaser — even for the brussel sprout averse!

Ingredients laid out for the Maple Dijon Roasted Brussel Sprouts with Cranberries

As a vegan, its really important to bring food to family gatherings so you have something to eat, and also something to share with others. The best way to spread the word about this lifestyle and how easy it actually is, is by showing people and enticing them with their taste buds ;). What is that old saying? The way to a man’s heart is through his stomach? I’d beg to differ that it applies for all your family and friends! I’ve found the easiest way to navigate the holidays with non-vegan friends and family is to always come armed with a dish or two to share with the meal. Making it something that everyone can enjoy takes away the isolation people sometimes associate with veganism, or being exclusively plant-based.

Bowl with brussel sprouts, garlic, cranberries and dijon mustard.

These Maple Dijon Roasted Brussel Sprouts with Cranberries are the yummiest mix of holiday flavours all in one bite. You get the savory brussel sprouts, which get all caramelized and roasted mixed with tangy Dijon, tart and sweet dried cranberries with a hit of sweetness from the maple syrup. Oy, I’m drooling and I haven’t even started talking about the toasted walnuts to finish it off!

Finished pan of roasted brussel sprouts with maple, dijon, cranberries and walnuts.
Plate of finished dish - Maple Dijon Roasted brussel sprouts with walnuts and cranberries.

Maple Dijon Roasted Brussel Sprouts & Cranberries

  • Servings: 4 side servings
  • Difficulty: easy
  • Print

  • 1/3 cup maple syrup
  • 2 heaped tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 2 tsp olive oil
  • 1 lb brussel sprouts, ends trimmed & halved or quartered
  • 1 cup fresh or frozen cranberries
  • salt & pepper to taste
  • 1/4 cup chopped walnuts


  1. Pre-heat oven to 425 degrees Fahrenheight / 230 Celsius
  2. Combine the Brussel sprouts, cranberries, Dijon mustard, maple syrup, minced garlic, salt, pepper, and olive oil in a bowl.
  3. Add the mixture to your baking dish and put in your oven for 20 minutes to roast.
  4. Remove from oven and sprinkle oven the chopped walnuts. Place back in the oven for 3-5 minutes to finish roasting. Keep an eye on the nuts so they don’t burn!
  5. Serve


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