Maple Pecan Roasted Brussels Sprouts
Maple Pecan Roasted Brussels Sprouts are a delicious twist on a classic side dish. The Brussels sprouts come out tender and a little crispy on the edges, while the sweet…
By Ava
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Reading time: 5 min
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Maple Pecan Roasted Brussels Sprouts are a delicious twist on a classic side dish. The Brussels sprouts come out tender and a little crispy on the edges, while the sweet maple syrup adds a lovely caramelized flavor. Tossed with crunchy toasted pecans, this dish has a great balance of sweet, nutty, and earthy tastes that make every bite delightful.
I love making these Brussels sprouts when I want something easy but a bit special. The maple syrup not only gives them a nice glaze, but it also helps the pecans stick and toast up beautifully alongside the sprouts. One little tip I’ve found is to cut the Brussels sprouts in half so they roast evenly and get that perfect golden color without burning.
These roasted Brussels sprouts are a fantastic side for almost any meal—especially with roasted chicken or pork. I often bring this dish to family dinners because everyone seems to agree it’s a fun way to enjoy Brussels sprouts, even those who usually don’t love them. Plus, the warm, nutty flavors are a perfect fit for fall and winter nights!
Key Ingredients & Substitutions for Maple Pecan Roasted Brussels Sprouts
Brussels Sprouts: Fresh, firm sprouts make a huge difference. Trim the ends and halve them for even roasting. If you can’t find Brussels sprouts, try using broccolini or cauliflower florets for a similar roast-and-maple combo.
Pecans: Pecans add buttery crunch and sweetness. Walnuts or almonds work well too if you want a different nutty flavor or have allergies.
Maple Syrup: Real maple syrup gives natural sweetness and helps with that nice glaze. Honey is a good substitute, but avoid using too much to keep it balanced.
Balsamic Vinegar: Just a splash brightens the dish with a tangy note. You can swap with apple cider vinegar or lemon juice for a lighter acid punch.
How Do You Make Sure Brussels Sprouts Roast Perfectly without Burning?
Roasting Brussels sprouts takes a bit of finesse to get them tender inside and browned outside without burning.
- Cut sprouts evenly in half to ensure uniform cooking.
- Toss well with olive oil to coat every piece—that helps them crisp and caramelize.
- Place them cut-side down on the baking sheet; it gives a beautiful golden crust.
- Roast at 400°F (200°C) so they cook through and brown nicely in 25-30 minutes.
- Stir halfway through cooking to prevent sticking or uneven roasting.
- Add nuts like pecans partway through or with the sprouts so they toast just right without burning.
Equipment You’ll Need
- Baking sheet – a large, rimmed sheet is perfect for spreading Brussels sprouts so they roast evenly without steaming.
- Mixing bowl – great for tossing the sprouts and pecans with oil and maple syrup without making a mess.
- Measuring spoons – help you add just the right amount of maple syrup, vinegar, and seasoning every time.
- Knife and cutting board – for trimming and halving the Brussels sprouts easily and safely.
- Spatula or tongs – use these to toss or flip the sprouts halfway through roasting without breaking them.
Flavor Variations & Add-Ins
- Add crumbled bacon for a salty crunch that pairs well with the sweetness of maple syrup.
- Sprinkle with goat cheese or feta after roasting to add a tangy, creamy contrast.
- Use chopped dried cranberries for a burst of tartness and color, especially nice in fall.
- Try swapping pecans with walnuts or sliced almonds for a different nutty flavor and texture.
How to Make Maple Pecan Roasted Brussels Sprouts
Ingredients You’ll Need:
For the Brussels Sprouts & Pecans:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1/4 cup pecan halves
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
For Garnish (Optional):
- Fresh rosemary sprig
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 to 30 minutes to roast the Brussels sprouts and pecans. In about 40 minutes total, you’ll have a warm, sweet, and nutty side dish ready to serve!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Toss Brussels Sprouts and Pecans:
In a large mixing bowl, combine the halved Brussels sprouts and pecans. Add olive oil, maple syrup, balsamic vinegar, minced garlic, salt, and pepper. Toss everything well to coat the sprouts and nuts evenly with the dressing.
3. Roast the Sprouts and Pecans:
Spread the mixture in a single layer on the baking sheet, placing the Brussels sprouts cut side down if possible—they caramelize beautifully that way! Roast for about 25 to 30 minutes, stirring halfway through to ensure even cooking. Look for tender sprouts with golden edges and toasted pecans.
4. Garnish and Serve:
Once roasted, transfer the Brussels sprouts and pecans to a bowl. Garnish with a fresh rosemary sprig if you like, for a lovely touch of herbal aroma. Serve warm alongside your favorite main dishes.
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, but make sure to fully thaw and pat them dry first to avoid excess moisture, which can make the sprouts soggy instead of crispy. Adjust roasting time as needed since thawed sprouts may cook faster.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the pecans crunchy and the sprouts crisp.
Can I Substitute the Pecans With Another Nut?
Absolutely! Walnuts, almonds, or hazelnuts work well and add their own unique flavor and texture. Just toast them along with the Brussels sprouts for best results.
What If I Don’t Have Maple Syrup?
You can replace maple syrup with honey or agave nectar for a similar sweet glaze, but use slightly less to avoid overpowering the dish. Adjust to taste as needed.