Close-up shot of a beige ceramic plate holding a serving of roasted Brussels sprouts with caramelized edges. The sprouts are topped with crumbled white feta cheese, sliced almonds, and dried cranberries. The plate rests on a blue and white striped kitchen towel on a white marble countertop. A gold fork with a dark green handle and two large pine cones to the left complete the festive scene. / Primer plano de un plato de cerámica beige que contiene una ración de coles de Bruselas rostizadas con bordes caramelizados. Las coles están cubiertas con trozos de queso feta blanco, almendras en láminas y arándanos secos (cranberries). El plato se encuentra sobre un paño de cocina a rayas azul y blanco en una encimera de mármol blanco. Un tenedor dorado con mango verde oscuro y dos piñas grandes a la izquierda completan la escena.

Festive Roasted Brussels Sprouts

The Foodies' KitchenDecember 8, 2025

This post is also available in ESPAÑOL (SPANISH)

Brussels sprouts are one of those vegetables that truly come alive during the holiday season. When they’re roasted at high heat, their edges turn beautifully caramelized and crisp, revealing a tender center with rich, nutty flavor. This recipe takes that cozy classic and gives it a festive upgrade — just a touch of sweetness, a pop of color, and layers of texture that make every bite so delicious. We seasoned them perfectly with salt, pepper, paprika and garlic powder from Mondu.

Maple, balsamic vinegar, and cranberries add a bright, seasonal balance, while toasted nuts bring the crunch that keeps everyone reaching for more. It’s a side dish that feels special enough for celebrations, yet simple enough for a weeknight meal.

Whether you’re planning a holiday feast or just want to add something vibrant and delicious to your menu, these festive roasted brussels sprouts are sure to shine on the table.

Helga & Kitty

Festive Roasted Brussels Sprouts with Maple, Balsamic & Cranberries

Yields 4 servings

Ingredients, for the roast:
2 lbs. brussels sprouts
4 tbsp olive oil
1 tsp salt
½ tsp Mondu black pepper
½ tsp Mondu paprika
1 tsp Mondu garlic powder

Ingredients, for the glaze:
2 tbsp melted unsalted butter
2 – 3 tbsp maple syrup
2 tsp balsamic vinegar

Ingredients for serving:
½ cup dried cranberries
½ cup toasted almonds or pecans
1 tsp orange zest right at the end
Feta cheese for sprinkling

Procedure:

Preheat oven at 425ºF.
Cut brussels sprouts in half lengthwise. Place in a large bowl.
Toss with the olive oil, salt, pepper, paprika and garlic powder so they are evenly covered with the oil and spices.
Scatter on a baking sheet cut side down and roast for 15 minutes. Turn them over and roast for another 15 minutes.
Return the roasted brussels sprouts to a large bowl.
In a small bowl mix the glaze ingredients: butter, maple syrup and balsamic vinegar. Pour over the brussels sprouts and toss to coat. Add the orange zest and toss once more.
Serve the glazed brussels sprouts on a platter and sprinkle with the dried cranberries, toasted almonds and feta. Serve immediately.

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