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Maple Brussels Sprouts Salad

This seasonal delicious dish is loaded with fiber, antioxidans and loads of nutrients.
Prep Time10 mins
Cook Time30 mins


  • 5-6 cups brussels sprouts, cut in half with stems removed (~32 oz if using bagged kind)
  • 2 Tbsp olive or avocado oil
  • 2 Tbsp pure maple syrup, divided
  • 1 cup pecans (whole or pieces will work)
  • 1 cup pomegranate seeds or cranberries
  • 1/4 tsp sea salt
  • Dash cinnamon


  • Preheat oven to 400 degrees & line a baking sheet with parchment paper.
  • Toss sliced brussels sprouts with 1 Tbsp oil + 1 Tbsp maple syrup in a large bowl.
  • Spread onto baking sheet with cut side down, and season with sea salt. Roast for 20-25 mins, or until slightly browned and crispy.
  • Remove from oven and allow to cool for ~5 mins.
  • Return to the large bowl and mix in the pecans & pomegranate seeds or cranberries.
  • Drizzle with remaining 1 Tbsp of maple syrup and sprinkle with optional cinnamon if desired.
  • Toss well. Enjoy! This dish can be served warm or cool.
Course: Appetizer, Side Dish, Snack
Cuisine: gluten free, dairy free, cookies, dessert, vegan, healthy, vegan, vegetables
Keyword: brussles sprouts, Gluten Free, healthy, holiday cookies, roasted vegetables, vegan