Keto Cranberry Pecan Brussels Sprouts
Published November 8, 2020 • Updated March 1, 2026
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I roast these keto cranberry pecan brussels sprouts every holiday season, and the sugar-free maple syrup creates a caramelized glaze that makes even sprout-haters clean their plates.
I started making cranberry pecan brussels sprouts about four years ago when I wanted a holiday side dish that looked as good as it tasted. The combination of bright red cranberries against roasted green sprouts with toasted pecans scattered on top makes your table look like a food magazine spread, and the flavor actually delivers on what your eyes are promising.
Here’s what sets this version apart from every other roasted sprouts recipe I’ve tried: the sugar-free maple syrup. I know it sounds like a small thing, but when it hits the hot sheet pan, it caramelizes around the sprouts and cranberries and creates this sticky, sweet glaze that none of my other attempts ever had. I go heavier than the one tablespoon listed because that’s where the magic happens. The syrup turns each sprout into something closer to candy than vegetable, and the cranberries get these little caramelized edges that pop with tartness when you bite in.
The biggest lesson I learned making these was about crispiness. For a long time I blamed the maple syrup when my sprouts came out soft. Turns out it’s almost always crowding on the pan. If you give each halved sprout enough room to actually touch the sheet pan surface, the cut sides get golden and crispy while the outside leaves char just slightly. One layer, no stacking, no overlapping. That’s it.
I make these as part of a bigger keto holiday spread. They sit next to my keto sweet potato casserole and keto green bean casserole on Thanksgiving, and the colors alone make the table feel festive. If you want more brussels sprouts options, my baked brussels sprouts with bacon and cheesy brussels sprouts casserole are both crowd favorites. For lighter sides, my keto cauliflower gratin and bacon wrapped brussels sprouts kebabs round things out.
One of my favorite reader stories about this recipe: a mom named Natalie made these without telling her son what they were. He ate the whole portion and asked why “those little cabbages” tasted different. The cranberry and maple syrup neutralize that bitter, vegetal taste that turns so many people off. That’s not a guess on my part. I’ve watched it happen at my own table, and I’ve heard it from dozens of readers since.
I also run these through the air fryer when I don’t want to heat the whole oven. The air fryer method gives you crispier edges in about half the time, which is how I make them on weeknights. The oven version is still my go-to for holidays when I’m cooking for a bigger group and need the full sheet pan.
This low carb side dish has become one of the recipes my family actually requests. Not because it’s “healthy” (they don’t think about that), but because to them it’s just roasted vegetables that taste really good.
Ingredients
2 cups brussels sprouts, halved -
1/4 cup pecans
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2 heaping tablespoons dried cranberries
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3 tablespoons olive oil
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1 teaspoon garlic salt
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1 teaspoon black pepper
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1 tablespoon sugar free maple syrup
Step by Step Instructions
Step by Step Instructions
Toss ingredients
In a large mixing bowl toss together the brussels sprouts, pecans and cranberries.
Add flavor
In a small bowl whisk together the oil, garlic salt, pepper and sugar-free syrup. Toss the brussels sprouts with the syrup mixture.
Oven instructions
Preheat the oven to 400 degrees. Spread brussels sprouts over a sheet pan and roast for 35 to 40 minutes until crisp on the outside and tender on the inside. Shake pan periodically to cook evenly.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How do I get my brussels sprouts crispy and not soggy?
I spent a long time thinking the maple syrup was making my sprouts soggy, but after testing this recipe dozens of times, the answer is almost always pan crowding. Cut each sprout in half, lay them cut-side down in a single layer with space between each one, and let the oven do its thing at 400 degrees. I also pat my sprouts dry with a paper towel before tossing them in the oil. That removes surface moisture so the oil can actually crisp the cut faces instead of steaming them.
Can I add bacon to this recipe?
I've made this with bacon crumbled on top and it's great, but I treat it as an add-on, not a core ingredient. I cook the bacon separately until it's crispy, then scatter it over the roasted sprouts right before serving so it stays crunchy. If you want a version where bacon is the star, my baked brussels sprouts with bacon is built around that.
Are dried cranberries keto-friendly?
Most store-bought dried cranberries are loaded with added sugar, so I use sugar-free dried cranberries sweetened with monk fruit or erythritol. At two heaping tablespoons for the whole recipe split across servings, the carb count stays low. I buy mine online since they're hard to find in regular grocery stores. If you can't find keto-friendly dried cranberries, a tablespoon of fresh cranberries per serving works (just expect more tartness).
Can I make this ahead of time for Thanksgiving?
I prep these the night before every Thanksgiving. I halve the sprouts, toss everything with the oil and seasoning, and store the whole mixture in a zip-top bag in the fridge. On the day, I spread it on the sheet pan straight from the fridge and roast. The only thing I don't do ahead is add the maple syrup, because it can make the sprouts too wet overnight. I drizzle the syrup right before roasting and that preserves the caramelization. Leftovers keep in the fridge for about 3 days. I reheat in the oven at 375 for 8-10 minutes to get the crispiness back.
Can I use fresh cranberries instead of dried?
I've tried both. Fresh cranberries are much more tart and they burst during roasting, which releases a lot of juice onto the pan. That's not necessarily bad (the juice actually creates a tangy glaze), but it's a different dish. If I use fresh, I add an extra teaspoon of sugar-free maple syrup to balance the tartness. My preference is still dried for this recipe because they hold their shape and get those chewy, caramelized edges I love.
How many net carbs are in a serving?
When I calculate this with sugar-free dried cranberries and sugar-free maple syrup, I get roughly 7-8 net carbs per serving (recipe makes about 4 servings). The sprouts themselves are around 4-5 net carbs per cup halved, and the cranberries and syrup add the rest. I've fit this comfortably into my 20g daily carb limit as a side dish with protein.
Can I use balsamic vinegar instead of maple syrup?
I've tested both. Balsamic gives you a tangy, slightly acidic glaze, and it works fine if that's your preference. But I keep coming back to the maple syrup because the caramelized sweetness paired with the tart cranberries is what makes this version different from every other roasted sprouts recipe. The maple hits the hot pan and basically glazes everything. Balsamic doesn't do that the same way. If you want to try balsamic, use about a tablespoon and toss it on during the last 10 minutes of roasting so it doesn't burn.
What can I substitute for pecans if I have a nut allergy?
I've made this with pumpkin seeds (pepitas) and they're my favorite nut-free swap. They get crunchy in the oven and have a slightly earthy flavor that works with the cranberry sweetness. Sunflower seeds work too, but I find they brown faster, so I toss them in during the last 10-15 minutes of roasting. Either way, you still get that crunch contrast against the tender sprouts.
The holiday season is upon us, which means loads and loads of tasty but carb loaded food. If you are anything like me, the excitement of festive food dulls when you think of all the extra exercise and diets that will ensue. So, here is a solution – cranberry pecan brussels sprouts. Easy to make and tasty, you can serve it as a holiday side dish to add a pinch of health to your festive dining table.
The holidays mean a lot of work – cleaning, decorating, deciding the menu, and more. Meaning? No time for breakfast or lunch. Well, my low carb thanksgiving side dish is here to your rescue. Not only is it delicious with cranberries and nutritious with sprouts, but also quick to make. Mix, whisk, and air fry is all it takes. No fancy ingredients are needed, either.
Kept scrolling past this one for months. I've made roasted brussels sprouts so many times and they're always fine, just never memorable. Sugar-free maple syrup with garlic salt sounded like it would be too sweet or just weird. Made them last Sunday and the glaze caramelizes in a way I didn't expect, more sticky-savory than sweet. The pecans give it this little crunch against the softened sprouts. Every other version is now firmly in second place.
Made these on a random Sunday because I had a bag of brussels sprouts sitting in the fridge. The sugar-free maple syrup does something to them in the oven, kind of pulls out the sweetness and kills the bitterness I always associated with sprouts. My daughter, who has picked brussels sprouts off her plate since she was four, ate her whole serving and looked mildly annoyed about it. That told me what I needed to know.
I've made roasted brussels sprouts probably a hundred ways and bitterness balance was always my weak spot. Too sweet or not enough. The sugar-free maple syrup threads it without tasting like syrup, and suddenly the garlic salt lands right. Cranberry adds real tartness. Four stars; I'd go heavier on the garlic salt next time, but this one's replacing everything else I had bookmarked.
Added a tiny pinch of cayenne to the syrup mixture and the sweet-heat thing it does with the cranberries is SO good. Completely hooked, making this again next week.
Swapped the dried cranberries for frozen ones I had on hand. They burst during roasting and basically became part of the maple glaze, which I was not expecting but am SO glad happened. The pecans ended up coated in this tart cranberry-maple combo that was really the best part. If you have frozen cranberries sitting around, use them here.
The burst is why I prefer fresh or frozen over dried here. They coat the pecans way better. Wish I'd been clearer about that in the recipe notes.
I've made roasted brussels sprouts a hundred different ways but never with a sweet glaze, and I kept second-guessing the sugar-free maple syrup the whole time I was prepping. Wasn't sure it would caramelize like real syrup. It does. The cut sides came out with this sticky golden coating, and the pecans got toasty in a way that completely changes the dish. Made this on a cold Sunday with a bag of sprouts I needed to use up and now I'm genuinely annoyed it took me this long to find the recipe. Do you think this works with frozen brussels sprouts, or does the extra moisture mess up the caramelization? Asking because I want to keep the ingredients stocked all winter.
Frozen works. Pat them really dry first, thawed sprouts dump water and the syrup steams instead of caramelizes. I press with paper towels for a few minutes before tossing. Won't caramelize as intensely as fresh but you'll still get a glaze.
Roasted these at 400 last week and they were tasty but mine came out softer than I expected. Is it worth patting the sprouts dry before tossing them in the oil, or does the maple syrup glaze make them too moist to really crisp up?
Patting dry is worth it. The syrup caramelizes quickly at one tablespoon so that's not your issue. When mine come out soft it's almost always crowding on the pan.
My son has hated brussels sprouts since birth, so I made these without telling him what the green things were. He ate his whole portion and asked why 'those little cabbages' tasted different. Pretty sure it's the cranberry and maple syrup.
Ha, 'those little cabbages.' The cranberry does a lot of that too - it takes the bitter edge off in a way plain roasting never does.
I've tried at least four different brussels sprouts recipes this winter, and this one beats them all. The maple syrup with the cranberries creates this caramelized layer on the sprouts that none of the other recipes had. My wife who usually tolerates brussels sprouts at best asked me to make these again for dinner next week.
The maple syrup does that. It hits the hot pan and basically glazes everything. I go heavy on it for that exact reason.