Roasted Brussels Sprouts with Cranberries + Pecans

This is a beautiful combination for winter eating. It’s also an elegant dish, in its simplicity and in flavour. This recipe is shown here with the Oh Peas Ch’easy Sauce and over-baked potatoes (russet potatoes baked until the skins become chewy).


Roasted Brussels Sprouts with Cranberries + Pecans

Oven-roasted deliciousness, perfect for winter, perfect for sharing – or not. 

Course Side Dish
Author Oh Peas


  • 2 cups Brussels Sprouts, washed and halved
  • 1 cup whole cranberries, fresh or frozen
  • 1/3 cup pecan pieces (you could sub in walnuts if you like)
  • 1 sprig rosemary leaves, fresh
  • 2 tsp thyme leaves, fresh
  • 1/4 cup red wine for deglazing
  • 2 tsp maple syrup
  • sea salt + cracked black pepper to taste
  • lemon zest (Optional)


  1. Heat oven to 375°. 

  2. Place sprouts (flat side down), cranberries, pecans, rosemary, and thyme onto unlined baking tray. Roast at 375º until cranberries are sticky soft and sprouts are browned (~20 to 25 minutes)

  3. Remove from oven. Deglaze with red wine, then put mixture into bowl and dress with maple syrup (and lemon zest if desired) and season to taste.

  4. Serve warm.