Maple Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese

Jump to Recipe

These easy, crispy roasted brussels sprouts are tossed with a bit of maple syrup, dried cranberries, and crumbled goat cheese for a cozy side dish that's sure to impress!

Roasted brussels sprouts in a large white bowl.

This roasted brussels sprout side dish has been my go-to holiday recipe lately. It's the perfect cozy side for Thanksgiving, Christmas, or date night.

We're starting with a no-fuss, simple roasted brussels sprouts recipe, and dressing it up with a few toppings to make this dish feel rich and elegant - almost like a warm brussels sprout salad. The whole thing is ready in 30 minutes!

Recipe ingredients, organized into individual glass bowls on a white table.

Our basic order of operations

This recipe is pretty straightforward. Here's a quick overview of our process:

Toss trimmed, halved brussels sprouts with olive oil and salt, then roast on a baking sheet until they're just starting to crisp up. Be sure to include any loose, clean outer leaves that fall off while you're prepping the brussels sprouts (don't throw them away!): they crisp up beautifully in the oven and lend a ton of texture.
Pull the sprouts out of the oven, then use tongs to toss them with a drizzle of maple syrup. Pop the pan back in the oven for 5-10 minutes, just to let the maple syrup start to caramelize.
Transfer the baked brussels sprouts to a serving dish, top with a handful of dried cranberries and some crumbled goat cheese, and serve!

Brussels sprouts on a large metal baking sheet.

Riffs and Substitutions

Add extra toppings! We love adding a handful of crispy bacon or pancetta bits, toasted walnuts or pine nuts, a drizzle of balsamic vinegar reduction, or some caramelized onions/shallots. You can also swap the dried cranberries for fresh diced apples if you like!
Not a brussels sprouts fan? Use broccoli or cauliflower florets, carrots, cubed butternut squash, or parsnips instead.
Swap the goat cheese for crumbled feta, shaved parmesan cheese, or a drizzle of crème fraîche. These brussels sprouts are also delicious served over a swirl of whipped feta cheese, yogurt (like labneh or greek yogurt), or whipped goat cheese!
No maple syrup? Use a drizzle of honey or balsamic vinegar in its place.

Serving suggestions

We love these sheet pan brussels sprouts as a vegetable side dish for holidays, date nights, and more! A few of our favorite main courses to serve with this recipe:

(PS - Cooking these oven roasted brussels sprouts for Thanksgiving? Plan your menu and download our free workbook at our Thanksgiving HQ!)

Overhead view of roasted brussels sprouts in a shallow white bowl with dried cranberries and crumbled goat cheese.

A few FAQs

Can I save these leftovers?

We recommend eating this dish as soon as it's ready! It doesn't save very well: The maple syrup and goat cheese in this recipe can make these brussels sprouts get soggy in the fridge.

Why do you add the maple syrup at the end?

To prevent burning and make cleanup easier! You can certainly toss some maple syrup with your sprouts before you put them in the oven, but it's easy to burn the sugar in the syrup (which can give your brussels sprouts a bitter taste and be difficult to scrub off of pans). Adding the maple syrup for the very last few minutes of cooking lets it warm and caramelize without the risk of burning. It also gives the sprouts some time to crisp up in the oven on their own so they come out crispy rather than soggy!

How do I stop brussels sprouts from getting soggy?

To prevent soggy brussels sprouts: 1) Make sure the veggies are well-coated with olive oil (the hot oil helps them crisp up); 2) Bake in a hot oven: Set your oven to at least 400° Fahrenheit, give it ample time to preheat, and refrain from opening the door too often so the heat stays trapped inside; and 3) Use a large pan and spread veggies out in an even layer with as much room as possible between each piece (if brussels sprouts are too close together in the pan, they can steam rather than roast, which leads to a soggy - not crispy - final product).

Can I use frozen brussels sprouts instead of fresh?

We recommend using fresh brussels sprouts here for best results (previously frozen sprouts won't get as crispy).