House Favorite Roasted Brussels Sprouts Recipe

These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition...

By Alex

• Aug 03, 2026 • 0 Comments •

4.5

House Favorite Roasted Brussels Sprouts Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal!

Let’s talk about these roasty, sweet, nutty brussels sprouts that combine those tender-crisp, whole-brussel bites with the ultra thin and crispy leaves, all coated with a lil’ mustard-maple drench and speckled with juicy bites of dried cranberry. Oh my gosh. WHY ARE THEY SO GOOD.

To be honest, I have very few “house favorites” in our house because I always change it up. Always trying new recipes, always moving on to the next thing. We hardly stay on any one recipe for more than just a few repeats because new! exciting! rah rah rah. But this recipe has been made WEEKLY for… um, the last five months? It has solidly earned its House Favorite status. We make these brussels sprouts all. the. time.

Dad loves them, toddler loves them, Mom loves them AND loves that everyone loves them. Also: guests love them, although usually if it’s more than just us, we’re going to need to double the recipe because, yes, in our house, we will for sure finish one pan between the three of us.

In This Post: Everything You Need For These Brussels Sprouts

Ingredients These Roasted Brussels Sprouts

This is an SOS series recipe – as in, an excellent back pocket choice for when you just need to get something on the table quickly – so here’s our super short and sweet ingredient list:

brussels sprouts
walnuts
dried cranberries
maple syrup
Dijon mustard

And, of course, your standards: olive oil, salt, and pepper.

Prefer To Watch Instead Of Read?

How To Make Brussels Sprouts That Actually Taste Good

Here we go!

Prep your brussels sprouts. Cut off the base of the brussel sprout, remove the outer leaves, and cut it in half vertically. Turn on some music or a good show and go to town.
Then, the brussels get tossed in olive oil and roast in the oven, cut side down, until they are nice and crispy.
The walnuts get added for the last minute for a little toasting.
The cranberries join the cool-down party.
And finally, the sauce gets added directly to the pan. And by sauce, I mean an eyeballed little squirt of Dijon mustard and a solid drizzle of maple syrup (if you like things tangy, maybe a little balsamic vinegar too?). Get a little more olive oil, salt, and pepper up in there, maybe some red pepper flakes if you like things spicy, and ohhhkay yes.

That was easy. We are in business.

What To Serve with Brussels Sprouts

The brussels in and of themselves aren’t a meal (although, with the cranberries and walnuts in there…maybe they are?), but here are some ideas for what to serve them with – SOS STYLE.

The flavors of this recipe can go so many directions with whatever it is you’re eating. And I’m sure you can think of 100 or more fancier ideas to round out the table if you’re going for a more impressive-dinner-party situation, so don’t let me hold you back.

But for basic nights at home, when you want to really, truly, actually look forward to eating your vegetables, these basic, versatile, saucy, crispy sprouts are where it’s at.

I’m telling you – HOUSE FAVORITE.

House Favorite Brussels Sprouts: Frequently Asked Questions

I’m allergic to nuts. What can I substitute?

You could leave the nuts out completely or, if you can have seeds, you could add pumpkin seeds here. Once you add the pumpkin seeds, just keep a close eye on things so they don’t burn.

How could I prep brussels sprouts in advance?

Brussels sprouts are really best fresh and crispy out of the oven, so for prepping ahead of time, I would recommend just cutting the brussels sprouts so they’re ready to get roasted, and whisk the mustard and maple syrup together so that’s ready to go too!

Can I add meat to these brussels sprouts?

Sure! Some diced pancetta or bacon would be great! You could also cook up some salmon to go with this very nicely.

Are there any herbs I could add to this?

Absolutely! Thyme and/or rosemary would be lovely additions to this.

Can I add cheese to this?

That sounds delicious! Yes. Crumbled goat cheese or feta cheese would be delicious.

Description

These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal!

Preheat the oven to 425 degrees. Place brussels sprouts cut-side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.
Roast brussels sprouts for 15-20 minutes, until cut sides are very brown and some of the leaves are crispy. Add walnuts, mustard, and maple; return to oven for 5-10 minutes to get the walnuts toasted. (You can choose to either add the sauce now, or when the pan comes out of the oven in step 3. If you add it now, it gets kind of baked into the brussels, but if you add it when they’re done baking, it’ll be a little more saucy. I like it both ways. Your choice!)
Remove from oven. Toss with cranberries directly on the baking sheet. Season and serve immediately. Yumo!

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Roast
Cuisine: American

Keywords: brussels sprouts, walnuts, cranberries

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
Cut tomatoes in half so you have 2 cups of tomatoes.
Slice green onions, more or less to taste.
For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
Then mix in avocado.
Serve salad right away.
This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Ingredients

2 small avocados
1 T fresh lime juice
2 cups cherry tomatoes
12 oz. frozen shelled edamame (see notes)
1/2 cup sliced green onion

Cumin-Lime Vinaigrette

4 T fresh lime juice
1/2 tsp. ground cumin
1 tsp. Spike Seasoning
1/2 tsp. Vege-Sal (or salt)
3 T extra-virgin olive oil (more or less to taste)

Instructions

Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
Slice about 1/2 cup of green onion, more or less to taste
Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
Mix together tomato and edamame and toss with the desired amount of dressing
Then gently mix in the chopped pieces of avocado
Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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