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Easy Kid-Friendly Maple Roasted Brussels Sprout Salad

maple roasted brussels sprout salad - featured image
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A simple, crowd-pleasing Brussels sprout salad roasted with maple syrup until caramelized, then tossed with dried cranberries and toasted pecans. Perfect for weeknights or holiday tables.

Ingredients

Scale
  • 1½ pounds (680 grams) Brussels sprouts, trimmed and halved
  • ¼ cup (60 ml) pure maple syrup
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) Dijon mustard
  • ½ teaspoon (3 grams) fine sea salt
  • ¼ teaspoon (1 gram) freshly ground black pepper
  • ⅓ cup (40 grams) dried cranberries
  • ½ cup (60 grams) pecans, roughly chopped
  • Optional: ¼ cup (30 grams) crumbled feta cheese
  • Optional: cooked bacon bits

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Rinse Brussels sprouts and pat dry. Trim stem ends, remove yellow leaves, and cut each sprout in half lengthwise (quarter any large ones).
  3. In a large bowl, whisk together maple syrup, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.
  4. Add Brussels sprouts to the bowl and toss until well coated.
  5. Spread sprouts in a single layer on the prepared baking sheet, cut side down if possible.
  6. Roast for 20-25 minutes: after 15 minutes, flip sprouts and roast another 5-10 minutes until deeply caramelized and tender.
  7. While sprouts roast, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.
  8. Let roasted sprouts cool on the pan for 5 minutes, then transfer to a serving bowl.
  9. Add dried cranberries and toasted pecans; toss gently to combine.
  10. Taste and adjust seasoning if needed. Serve warm or at room temperature. Add optional feta or bacon just before serving.

Notes

Dry sprouts thoroughly to avoid steaming. Don’t overcrowd the pan; use two sheets if needed. Watch maple syrup closely as it burns easily. Toast pecans separately. Let salad rest 5 minutes before serving for best flavor. Leftovers keep 4 days in the fridge; reheat in oven at 350°F for 5-7 minutes.

Nutrition

Keywords: Brussels sprouts, maple syrup, roasted vegetables, kid-friendly, salad, Thanksgiving side, easy side dish

Find it online: https://perkypan.com/easy-kid-friendly-maple-roasted-brussels-sprout-salad/