One-Pan Sweet & Savoury BC Brussels Sprouts

Brussels sprouts sometimes get a bad rap — but when roasted properly, they become caramelised, tender-inside, crispy-outside little flavour bombs. This recipe works beautifully for busy weeknights and your most festive holiday table. A simple maple-balsamic glaze adds cozy winter warmth, and you can elevate things with nuts and cranberries when company’s coming.

• 500 g fresh Brussels sprouts, trimmed and halved (about 1 lb)
• 2 Tbsp (30 mL) olive oil
• ½ tsp (2.5 mL) sea salt
• ¼ tsp (1 mL) black pepper
• 2 Tbsp (30 mL) balsamic vinegar
• 1 Tbsp (15 mL) maple syrup (or local honey)
• 1 tsp (5 mL) Dijon mustard1 garlic clove, minced
• 30 g chopped pecans or walnuts (optional)
• 30 g dried cranberries or pomegranate arils (optional)
• Zest of ½ lemon (optional)
• Fresh thyme/flaky sea salt, to finish

Preheat oven to 220 °C (425 °F). Line or lightly grease a baking sheet.

Toss the Brussels sprouts with olive oil, salt, and pepper.

Arrange cut-side down on the sheet. Roast 15–18 minutes, until browned and crisp around the edges.

Meanwhile, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and garlic.

Remove sprouts from the oven, drizzle with the glaze, and toss gently.

Return to the oven for 2–3 minutes to set the glaze.

Finish with nuts, dried cranberries (or pomegranate), lemon zest, sprigs of thyme and flaky salt. Serve warm.


Weeknight tip
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Skip the nuts and fruit. Finish with a squeeze of lemon for brightness — dinner done in under 25 minutes.

Holiday upgrade‍

Serve on a warm platter and garnish with pomegranate arils, toasted pecans, and fresh thyme. The colours look stunning on a festive table.

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