maple roasted brussels sprouts with walnuts & cranberries

Servings: 4-6

This seasonal side combines crispy brussels sprouts, walnuts, and tart cranberries with maple for natural sweetness. It’s also packed with folate and fiber to support a healthy pregnancy.

Ingredients:

• 1 lb. brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• ¼ tsp cinnamon (optional for fall flavor)
• Salt and pepper to taste
• ¼ cup chopped walnuts
• ¼ cup dried cranberries (preferably unsweetened or low sugar)

Instructions:

1. Preheat oven to 400°F (200°C).

2. Prepare Brussels sprouts:

• Toss halved sprouts with olive oil, maple syrup, cinnamon, salt, and pepper in a large bowl.

3. Roast:

• Spread on a baking sheet in a single layer.
• Roast for 20–25 minutes, stirring halfway, until golden and tender.

4. Add toppings:

• Remove from oven and sprinkle with walnuts and cranberries.
• Return to oven for 5 more minutes to toast the nuts and soften the cranberries.

5. Serve warm.

Serving suggestion: Great as a side dish or tossed into a grain bowl with quinoa or brown rice.

Tips for Pregnancy Nutrition

• Can be made ahead and reheated — perfect for meal prep.
• Swap walnuts for pumpkin seeds if nut allergies are a concern.
• Brussels sprouts: High in folate, fiber, and vitamin C.
• Walnuts: Great source of omega-3s for baby’s brain development.
• Dried cranberries: Add natural sweetness and antioxidants.
• Olive oil: Healthy fats for nutrient absorption.